Lunch

My boxed cracker habit just isn't cutting it anymore.

Are you in a lunch rut? We can help you out.

Don’t rush the cooking process on this one. Moderate heat allows the cheese inside to fully melt without burning the outsides.

Box grater to the rescue.

A kid-friendly route to eating vegetables.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Two words: Lunch nachos!!!!

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Chicken (and mushroom, and miso) soup for the soul

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

An ultralight and puffy Thai omelet with crispy golden brown edges.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).