Lemongrass, a key ingredient in Vietnamese and Thai cooking, contributes a clean, citrusy taste and fragrance to dishes, such as in this Southeast Asian sausage, where it lightens the bold seasoning. Only the pale, tender inside of the bottom part of the lemongrass stalk is used. To prepare lemongrass cut off and discard the long, thin, gray-green leafy tops and trim away the root end. Peel away the stiff, outer leaves down to the tender core. Slice the core into very thin rounds or chop finely.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.