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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.