Lunch

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.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.