Fèves au Lard These beans boast two staples of Montreal cuisine -sweet maple syrup and rich salt pork.
Author: Shelley Wiseman
Author: Anna Boiardi
Author: Ian Knauer
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: Rosita Missoni
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Tori Ritchie
Author: Jill Dupleix
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
Author: Jennifer Rubell
Author: Brandi Neuwirth
Author: Jasper White
Author: Joy Pierson
Author: Zakary Pelaccio
Author: José Andrés
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
A highly seasoned broth and robust cashew-lemongrass curry paste add layered flavor to this warming soup.
Author: Lily Freedman
Author: Kate McMillan
Author: Andrea Albin
Author: Jean Anderson
Author: Alfred Portale
Author: Jeanne Thiel Kelley
This salad needs no separate dressing: The warm spiced chicken infuses all of the vegetables with flavor and richness.
Author: Carla Lalli Music
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
Author: Lora Zarubin