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
Author: Neven Maguire
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
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: Ivy Manning
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Matt Lee
Author: Dorie Greenspan
Author: Ivy Manning
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
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
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Author: Mai Pham
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: Adrian Gaut
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: Raquel Carena
Author: Cat Cora
Author: Laurent Gras
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
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
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
Author: James Oseland
Cooking the chicken legs over indirect heat gives them time to render fully and start to crisp so they won't become gluey when glazed.
Author: Chris Morocco