Lunch

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

Sloppy Joe day was the only day that mattered.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

A savory take on classic miso soup.

This recipe was developed in honor of BA contributor Gaby Melian’s mother, who told her that if you left out the green pepper, it wasn’t an empanada.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Perhaps not strictly authentic, but delicious!

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Craving leftovers? A hearty salad? A saucy noodle bowl? We got you.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Eating clean doesn’t mean missing out on flavor.

The components in this recipe sound a little out there, but trust us.

The chicken scraps from Federal Donuts are making broth for Rooster Soup Company.

A peek inside our custom sweetgreen bowl, and pro tips for banishing boring lunches for good.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.