Lunch

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.

So much to love on one plate!

This weekend brunch project is a springtime party showstopper.

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.

Tempeh skeptics, this recipe will make a convert of you.

The shattering panko crispiness of katsu-style cutlets plus the fiery heat of Nashville-style hot chicken, all in one sandwich.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).