Author: Jean Georges Vongerichten
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
Author: Molly Wizenberg
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Tossing asparagus spears in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch.
Author: Claire Saffitz
Author: Andy Ricker
Author: Anna Niederholzer
Author: Marcus Samuelsson
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Author: Sue Ellison
Author: Elizabeth Falkner
Believe it or not, we came up with a new way to chop broccoli
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Lisa Mayfield
Author: Allen Susser
Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.
Author: Chris Morocco
Author: Mark Bittman
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.
Author: Katherine Sacks
Author: Dorothy Lee
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, chiles, fish sauce, and toasted ground rice....
Author: Claire Saffitz
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez
Author: Amy D. Lawley