Lunch

This savory-sweet salad can be a bright summer side or even light dessert.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Don’t trust anyone who doesn’t love a chicken cutlet.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

Seek out a tortilleria if possible; it makes a difference.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.