Lunch

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

A flavor-packed spicy, sweet, and sour sandwich that takes the idea of meatloaf all the way to the edge.

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

Clocks are melting Salvador Dali-style, but I'm taking an actual lunch break. 

You could eat these lunches al desko, but they really deserve your full attention.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Sardines are in their full glory in this umami-packed twist on Caesar.

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Should I be worried? 

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

ATTN: Pickle lovers. We’re here for you.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

These delectable flaky pastries can be found at street vendors and restaurants in Jamaica and throughout the Caribbean, but they’re fun to make at home as a snack or appetizer. 

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

This soup coaxes big flavors from a short ingredient list. 

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.