Lunch

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Picnic food should keep well and be easy to transport. These recipes fit the bill.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

A weeknight noodle dish that comes together in no time thanks to a power thruple of gochujang, miso, and tomato paste.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

Time to get cracking!

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.

Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.