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.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
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.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
The summer salad stalwart gets a makeover.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
A steak dinner that’s more about the sauce than the meat.