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Entries tagged with 'lemongrass'

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

Ideas in Food 19 comments

Who can resist classic strawberry shortcake? Still, that doesn't mean it can't be improved upon. In their first Serious Eats column, Aki Kamozawa and H. Alexander Talbot, the great minds behind the blog Ideas in Food, rethink the biscuit portion of the dessert. More

Lemongrass-Ginger Horchata

Serious Eats Lauren Rothman Post a comment

Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger. More

Khao Tom Thai Rice Soup

Serious Eats Sydney Oland Post a comment

This classic hot, sour, and spicy Thai rice soup is flavored with lemongrass, pork, and fish sauce, and comes together in just 25 minutes. More

Bake the Book: Cold Sweat (Chile, Ginger, and Lemongrass Ice Cream)

Sweets Emma Kobolakis 2 comments

In this recipe, the Ice Creamists' takes the spice of chili, the bite of ginger, and the zest of lemongrass and blends it up with sweetened cream. More

Chile, Ginger, and Lemongrass Ice Cream

Serious Eats Emma Kobolakis Post a comment

Simultaneously spicy, sweet and savory, the aptly-named "Cold Sweat" from The Ice Creamists is exactly what you'll be feeling after licking up a cone's worth. More

Lunch Box: Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

Suzanne Lehrer 1 comment

This soup has lots of flavor, and takes a lot less time to make than you may be imagining. Miso soup (just miso paste and boiling water here) basically makes itself while you're preparing the mushroom-scallion dumplings. The mushrooms are cooked with a bit of vinegar and soy sauce so they burst with dark, earthy flavors in the soup. That may sound like a lot of soy-on-soy action, but the lemongrass keeps it from being overwhelming. More

Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

Serious Eats Suzanne Lehrer 2 comments

A light lemongrass-miso broth with mushroom and scallion wontons. More

Charles Phan's Lemongrass Beef Stew

Kate Williams 1 comment

Braised short ribs are one of those no-brainer wintertime comfort foods. Easy to prep, slow to cook, and luscious to eat, the well-marbled cut of beef tastes great simmered in just about anything—from tomato-based Italian broths to beer and beef broth. In Charles Phan's Vietnamese Home Cooking, Phan presents a French-influenced stew laced with lemongrass, ginger, star anise, and Thai chiles. More

Charles Phan's Lemongrass Beef Stew

Serious Eats Kate Williams 2 comments

Braised short ribs are one of those no-brainer wintertime comfort foods. Easy to prep, slow to cook, and luscious to eat, the well-marbled cut of beef tastes great simmered in just about anything--from tomato-based Italian broths to beer and beef broth. In Charles Phan's Vietnamese Home Cooking, Phan presents a French-influenced stew laced with lemongrass, ginger, star anise, and Thai chiles. Alongside the short ribs, he braises (not-surprising) carrots and (more curious) daikon radish to add sweetness and texture to the beef. And a bonus? The brothy, rich sauce is wonderful on its own should you "accidentally" eat all of the beef out of the stew first More

Scooped: Kumquat Lemongrass Ice Cream

Sweets Max Falkowitz Post a comment

Delicate and light with a touch of perfume, lemongrass ice cream is made even better with the addition of sweet-tart candied kumquats. Southeast Asia: 2. Winter: 0. More

Kumquat Lemongrass Ice Cream

Serious Eats Max Falkowitz Post a comment

A bright citrus-loaded ice cream studded with sweet-tart kumquats. More

Lemongrass-Lavender White Hot Chocolate

Serious Eats Yvonne Ruperti Post a comment

Vosges Haut Chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender. More

Bar Bites: Stir-Fried Mushrooms with Lemongrass and Chilies

Marvin Gapultos Post a comment

Quickly stir-fried in coconut oil with some garlic, lemongrass, and thinly sliced Thai chilies, and then finished with fish sauce, lime juice and cilantro, regular white button mushrooms become savory, spicy, and bright—ready to be washed down with a cold beer. More

Stir-Fried Mushrooms with Lemongrass and Chilies

Serious Eats Marvin Gapultos Post a comment

Quickly stir-fried in coconut oil with some garlic, lemongrass, and thinly sliced Thai chilies, and then finished with fish sauce, lime juice and cilantro, regular white button mushrooms become savory, spicy, and bright—ready to be washed down with a cold beer. More

Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles

Serious Eats Kerry Saretsky 3 comments

Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More

Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile

Serious Eats Nick Kindelsperger 1 comment

I've been on a little lemongrass kick lately, so I was excited about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen from the very beginning, even if the title made it sound relatively straightforward. But something happens during he cooking process to those innocent looking chicken hunks, because by the end they start tasting an awful lot like glistening bits of fatty pork. Which is to say, they start tasting really, really good. More

Cook the Book: Prawns, Leaves, and Limes

Serious Eats Caroline Russock Post a comment

This five-minute stir-fry is full of the sort of punchy, sour flavors that you'd find in a bowl of tom yum soup. Matchsticks of ginger and rounds of lemongrass are browned with scallions and chiles. The shrimp are thrown in with a mix of fish sauce, lime juice and sugar. It's ideal for those evenings when you're craving something a bit out of the ordinary, flavor-wise but don't really feel like spending an hour-plus on it. On the table in just about 20 minutes and served with a bowl of steamed rice, these prawns will beat the pants off Thai takeout any day. More

Dinner Tonight: Spiced Shrimp Soup

Serious Eats Nick Kindelsperger 7 comments

I'll be honest and admit that, at first glance, this soup from Epicurious looks pretty dull. The dominant color is white, with only a few pink shrimp peeking through the surface—but this isn't just any old broth. The shells of the shrimp are removed, but not discarded. Instead they're simmered with lemongrass, cilantro, and water, making for a truly fragrant base. The addition of lime and fish sauce adds a bit of balance and a lot of complexity. More

Cook the Book: Sri Lankan Rice with Cilantro and Lemon Grass

Serious Eats Caroline Russock Post a comment

Curry leaves are an integral part of Indian and Sri Lankan cooking, but they can be something of a challenge to locate. For those of us who don't have regular access to these fragrant leaves, Madhur Jaffrey has provided an easy alternative in her latest cookbook, At Home with Madhur Jaffrey: basil. More

Video: Making Lemongrass Chicken Banh Mi on the Nom Nom Truck in Los Angeles

Erin Zimmer 4 comments

What type of cuisine does the Nom Nom Truck in Los Angeles serve? The kind that makes you go nom-nom-nom (feel free to throw in a few more noms). "It's so good you have to make a noise," say the founders Misa and Jennifer. In this video, Spike.com's Food Dude Will Greenberg visits the truck to make lemongrass chicken bahn mis. More

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