Author: Mai Pham
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the...
Author: Danielle Centoni
Author: Grace Parisi
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Ivy Manning
Author: Neven Maguire
If you don't have a slow cooker, use a covered Dutch oven; cook the curry in a 325°F oven until the beef is tender, about 2 hours, adding 1/2 cup water if the stew is dry.
Author: Ivy Manning
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht
Author: Matt Lee
Author: Dorie Greenspan
Author: Ivy Manning
Author: Mai Pham
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
Author: Raquel Carena
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Author: Nguyen Tran
Author: Adrian Gaut
Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.
Author: Laurent Gras
This isn't a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.
Author: Chris Morocco
Author: Laurent Gras
Author: Cat Cora
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.
Author: Alejandro Junger
Author: James Oseland