Lemongrass stalks are used as skewers throughout Southeast Asia, where lemongrass grows like . . . well, grass. (It will grow that way for you, too, if you stick a couple of stalks in the ground, especially if you live in a warm climate and keep it well watered.) Simply trim the stalks, skewer the shrimp on them, and grill; you can gnaw on the stalks when you’ve finished the shrimp. Serve these with Nam Prik (page 586) or Soy Dipping Sauce (page 583). For information on Thai fish sauce (nam pla), see page 500.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.