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slideshows how to handle lemongrass
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We may be biased, but this is by far the best lemonade recipe we’ve tried.
3.6
(3.6)
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With a puckery curd and buttery crust, these are the bars you’ll make again and again.
4.0
(4.18)
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A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and a shatteringly crisp crust.
4.3
(4.29)
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Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light you’ll want to eat it with a spoon.
5.0
(5)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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Articles
(106)
Cooking
No, you cannot substitute lemons (or grass).
Shoshi Parks
Cooking
It features a whole lemon—rind, pith and all.
Ali Francis
Shopping
Lemons have met their match.
Noah Kaufman
Cooking
It takes one extra step and a few—okay, more than a few—extra hours, but it is WORTH IT.
Amiel Stanek
Cooking
Make the most of these salty, tangy, one-and-done flavor boosters.
Antara Sinha
Cooking
On this episode of Dinner SOS, Chris invites Kendra to recount her harrowing journey to develop a foolproof lemon bar recipe.
Bon Appétit Staff & Contributors
Videos
(245)
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she prepares her coconut and lemongrass braised short ribs.
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
See Rachel's full recipe here: Coconut-Lemongrass Short Ribs
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Join Rachel Gurjar in the Bon Appétit Test Kitchen as she makes her plum and lime upside down cake. Juicy plums unite in a luscious sauce with deep caramel notes and sharp lime flavor for an irresistible taste that will call for seconds.
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
Get Rachel’s full recipe here: Plum & Lime Upside Down Cake
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Kendra Vaculin spent days in the Bon Appétit Test Kitchen making tray after tray of lemon bars to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate lemon bar—from the ideal crust to the perfect consistency—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfe
See Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars
Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfe
See Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars
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Like the greatest-ever summer in a glass: Strawberry ice cream acts as a decadent “float,” topped with Campari, and dazzling Spindrift® Lemon. Why yes, we will have another!
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?