Lunch

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. 

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

Stuffing salad still counts as salad, right? In this recipe, it does.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.