Lunch

Lunch-scopes. Useful, filling, optimistic.

A not-so-average torta with crispy chicken and black beans for the win.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

This make-anytime meal is your satisfying new culinary staple.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

Make this crispy potato hash on a weekend you want to host brunch, but also sleep in.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

This is our idea of what a cold noodle salad dish should be.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

An understated slaw that gives us what we want: crunch and bright acidity.

This savory infused oil is about to open up your salad world.