Lunch

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.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Do more with less for your weekday lunches this year.

Sad desk lunches are SO 2018.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.