Recipes | I've Been Cooking

Or Lam

Or Lam is a fragrant Lao beef stew with lemongrass, galangal, eggplant, and mushrooms, thickened with toasted sticky rice powder and finished with dill and holy basil. Traditionally served with sticky rice.

🇱🇦 Laos$$

Sweet Tea Pie

A Southern-style custard pie infused with strong black tea, brightened with lemon, and baked in a flaky crust. Silky, sweet, and aromatic, it’s finished with a dollop of lightly sweetened whipped cream.

🇺🇸 United States$

Issyk-Kul Trout

A Kyrgyz-style Issyk‑Kul trout prepared with lemon, dill, garlic, and butter, seared and oven-finished with onions and served alongside golden potatoes. Bright, herbaceous, and comforting with crisped edges and tender, flaky fish.

🇰🇬 Kyrgyzstan$$

Guavaberry Lemongrass Tart

A silky guavaberry-infused tart that layers lemongrass- and lime-scented pastry cream in a tender sweet crust, finished with guavaberry jam and a whisper of sea salt. Bright, tropical, and aromatic with a refined liqueur note.

🇸🇽 Sint Maarten$$$

Granité

A light, refreshing lemon–mint granité: icy crystals infused with bright lemon juice, zest, and fresh mint. Simple to make and perfect for hot days.

🇫🇷 France$

Salatat Dakwa bil Limoon

A bright Sudanese-style peanut and lemon salad (Salatat Dakwa bil Limoon) with tomato, onion, chili, garlic, cilantro, olive oil, and cumin—zesty, crunchy, and lightly spicy. Perfect as a dip or side to grilled meats and flatbreads.

🇸🇩 Sudan$

Granita Siciliana

A classic Sicilian lemon granita made from water, sugar, fresh lemon juice, a pinch of salt, and mint. Bright, icy, and ultra-refreshing—perfect for hot days or a light palate-cleansing dessert.

🇮🇹 Italy$

Grytviken Snow Slice

A no-bake lemon-coconut biscuit slice cloaked in a lush white chocolate topping. Bright citrus, creamy condensed milk, and toasted coconut textures evoke a snowy, festive treat. Perfect chilled squares for sharing.

🇬🇸 South Georgia South Sandwich Islands$$

Aiyu Jelly

A light, refreshing Taiwanese jelly made from aiyu seeds, set with water and brightened with lemon and honey. Naturally delicate, cooling, and perfect over ice for hot days.

🇹🇼 Taiwan$

Mukeke au Beurre

Mukeke au Beurre is a classic Lake Tanganyika fish preparation: lightly floured mukeke fillets pan-seared and finished with a bright butter, lemon, garlic, and parsley sauce. Crisp edges, tender flesh, and a silky citrus butter make it an elegant yet simple main.

🇧🇮 Burundi$$

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