Lunch

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.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Dipping delicious things in another delicious thing is our favorite office lunch maneuver.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Lunching al desko can be a way more enjoyable and, yes, exciting part of your week.

From leak-free containers to insulated mugs, all the things our editors use to zhuzh up our brown bag lunches.