Lemongrass

Lemongrass is a tall, fragrant grass native to tropical regions of Asia, known for its citrusy aroma and subtle lemon flavor. Commonly used in Southeast Asian cuisine, it adds a refreshing and zesty note to dishes.

Notes

When using fresh lemongrass, only the lower, tender part is typically used. It should be bruised or finely chopped to release its essential oils.

Uses

Soups like Tom Yum
Curries and stews
Teas and infusions
Marinades for meats
Rice dishes
Desserts and sorbets

Replacements

Lemon zest
Citronella leaves
Lemon verbena
Lemongrass essential oil (use sparingly)
Kaffir lime leaves (for a similar aromatic profile)

Dry Shell Pasta

These charming little pasta shells cradle flavors with their tender embrace, offering a delightful texture that’s perfect for capturing sauces and fillings.

Baking Soda

A fine, white powder with a slightly alkaline taste, baking soda is a versatile ingredient that brings life to baked goods with its leavening magic.

Recipes to try

Veggie Egg and Cheese Breakfast Quesadillas

Warm, gooey cheese and fluffy scrambled eggs wrapped in a golden tortilla with a medley of colorful veggies.

Spinach and Ricotta Stuffed Manicotti Bake

Creamy ricotta meets vibrant spinach in tender manicotti shells, all smothered in bubbly marinara and golden bubbly cheese.