Lunch

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).

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.