Justin Brooks
Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; check out the rest for the remaining days here.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
A steak dinner that’s more about the sauce than the meat.