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....
Author: Suzanne Tracht
Author: Todd Thrasher
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
Author: Neven Maguire
Author: Rick Rodgers
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Author: Laura O'Neill
Author: Ivy Manning
Author: Matt Lee
Author: Dorie Greenspan
Author: Grace Parisi
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,...
Author: Claire Saffitz
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...
Author: Ivy Manning
Author: Mai Pham
Author: Ivy Manning
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
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: Cat Cora
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...
Author: Nguyen Tran
Author: Raquel Carena
Author: Laurent Gras
Author: Adrian Gaut
Purslane's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.
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
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
Author: James Oseland