Lunch

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.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a tangy romesco sauce, and of course, lots of cheese. 

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

We talked to six very busy New Yorkers about what they eat for lunch, you know, in between all of those meetings.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

A realistic game plan for making better lunches.

Meal prep is the key to Feel Good Food Plan success.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.