Brooke Williamson marinates beets in sherry vinegar, whole-grain mustard and pickled shallots. She layers the beet salad with onion crema and harissa-spiced breadcrumbs.
Molly Yeh grills up juicy New York strip steaks for this nicoise salad-inspired sandwich that includes a salty olive tapenade and tangy Dijon vinaigrette.
Chef and food blogger Meiko Temple shares the very first recipe she ever learned from her great grandmother -- gashouse eggs with roasted tomatoes and salad.