Lunch

Everything you want in a crispy chicken sandwich, with none of the fuss.

We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!

We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

Let’s investigate this important matter. And then grab lunch after.

The layer of fluffy egg inside will change your breakfast burrito expectations forever.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

This is the anti-meal prep meal plan.

Gather a crew to help you stuff and fold these flavorful empanadas, and then pack them up and head to the beach.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

The ultimate dinner-to-desk lunch dish.

How Alison Carroll found balance through cooking, and the anti-inflammatory lunch bowl she craves

And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.

Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

This recipe is a revelation, bringing bright herbaceous green goddess flavors to an otherwise one-note meal.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Ain't no party like a sandwich party.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.