Lunch

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.

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.