Alex Lau
Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
The summer salad stalwart gets a makeover.
A steak dinner that’s more about the sauce than the meat.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.