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Rainbow Chard Slaw

Author: Tana Amen

Vietnamese Shrimp and Pork Crepes (Banh Xeo)

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...

Author: Lillian Chou

Warm Potato and Mushroom Salad

Author: Antonio Ortega

Warm Lobster Salad

Author: Maguy Le Coze

Pressed Broccoli Rabe and Mozzarella Sandwiches

I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage...

Author: Julia Turshen

Super Green Stir Fry

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Author: Donna Hay

Herb Jam with Olives and Lemon

Author: Paula Wolfert

Fish Taco Platter

Author: Bruce Aidells

Quinoa Salad with Kale, Pine Nuts, and Parmesan

An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad...

Author: Jessica Harlan

Spicy Beans with Wilted Greens

Author: Bon Appétit Test Kitchen

The House Salad

Author: Sara Forte