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.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.