Gabriela Rodiles maximizes her sheet pan with a quick and easy twist on a Niçoise salad featuring roasted haricots verts, cherry tomatoes and cannellini beans.
Mary Berg breads chicken breasts with a mixture of Parmesan and breadcrumbs for flavorful crunch and makes a bright and fresh sauce with cherry tomatoes.
Kardea Brown dresses asparagus, cherry tomatoes and feta in a simple vinaigrette and tops them with crispy, lemony panko breadcrumbs for the perfect texture contrast.
Justin Chapple uses barbecue kettle-cooked potato chips to give his crispy baked fish a ton of extra, built-in flavor before topping it with a fresh and spicy slaw.