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
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
Author: Bon Appétit Test Kitchen
Author: Sherri Guggenheim
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Author: Jeanne Thiel Kelley
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Tina Miller
Author: Alex Brown
Author: Andrea Albin
Author: Adam Perry Lang
Author: Victoria Granof
Author: Giada De Laurentis
Author: Bon Appétit Test Kitchen
Author: Jerry Traunfeld
Author: Dorie Greenspan
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.
Author: Jeremy Fox
Author: Rick Tramonto
Author: Lora Zarubin
Author: Dorie Greenspan
Author: Gina Marie Miraglia Eriquez
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry