We have an extensive recipe archive here at TLP, but it can get a little overwhelming at times if you’re attempting to plan a menu. So we have put together a Sunday supper to help get you started. Shop today and enjoy cooking tomorrow! In our October issue, TLP travels to New Orleans to investigate the history and cuisine of its Vietnamese residents. We have been craving lemongrass and ginger ever since. A bahn mi made with braised beef short ribs and topped with a tangy daikon and carrot slaw paired with a lemongrass gimlet should do the trick. Then end the meal with a Carolina Gold rice pudding for a decadent finish.
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