Lemongrass infused vodka—combined with lemon bitters suspended on a head of eggwhite foam—makes for a light and delicately citrusy spring cocktail.
'lemongrass' on Serious Eats
Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
This classic hot, sour, and spicy Thai rice soup is flavored with lemongrass, pork, and fish sauce, and comes together in just 25 minutes.
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.
A light lemongrass-miso broth with mushroom and scallion wontons.
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
A bright citrus-loaded ice cream studded with sweet-tart kumquats.
Vosges Haut Chocolat's bianca white hot chocolate inspired this ridiculously addictive concoction scented with kaffir lime leaf, lemongrass, and lavender.
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.
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.
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.
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.
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.
"The final color will depend on what kind of chiles you use." [Photograph: Nick Kindelsperger] I love big holiday meals as much as the next guy—pass the mashed potatoes and macoroni and cheese please!—but that's just not the way I...
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. In case you hadn't noticed, it's Memorial Day weekend here in the U.S. of A., and like...