Author: Scott Winkelhausen
Author: Amy Finley
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
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Rozanne Gold
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Author: Jeremy Strubel
Pan-Grilled Salmon on Toast with Scallion Mayonnaise
Author: Alison Attenborough
Author: Geoffrey Zakarian
Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.
Author: Bon Appétit Test Kitchen
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers...
Author: Katherine Sacks
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Author: Katy Sparks
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and...
Author: Anna Stockwell
Author: Lillian Chou
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Author: Cara Clark
This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
Author: Molly Baz
Author: Gerard Maras
Author: Diane Morgan
Author: Kerri Conan
Author: Bon Appétit Test Kitchen
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
Author: Lillian Chou