Lunch

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Thou shall not microwave fish. Ever.

The secret's in the (store-bought) sauce.

The thermal lunch bag is organized and it has some self-respect.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Be sure to get heavy color on the bread and sausage. Thank us later.

Here's how you can help.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

The most substantial lunch bowl of your life.

Think of this as a salad sandwiched between two slices of bread.

We ever-so-slightly updated a hippie classic.

When it comes to convenience and portability, sandwiches are hard to beat.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

It's sort of like taking a trip to the south of France on your lunch break.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.

Shout out to everyone that wants to meal prep, but then... life happens.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.