Lunch

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

A few stolen moments alone at a beach house can be a great thing—especially if they're shared with buffalo mozzarella, prosciutto di Parma, and July's bounty.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.

High-five your future self for thinking ahead now.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

If it looks good at the market, it will be good in this salad.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.

There's no better way to tell Mom "I love you" than with these six recipes.

Make a week's worth of desk lunches you actually want to eat with food you already have.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.