Lunch

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The quickest, easiest one-bowl meal we can think of is a grain bowl. Here are our favorites to make for lunch time—or, anytime. Did we mention they taste great as leftovers too?

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Healthy office lunches have come a long way since the hard-boiled egg. Here are our favorite ways to put an egg on it—from soft-boiled to omelets to, yep, even fried.

Tired of a boring office lunch? Try hosting a lunch swap.

Start with very cold cream and keep it chilled between whipping and serving.

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

A stunning rainbow carrot tart, crisp-skinned duck breasts, and an unforgettable rhubarb dessert set the stage for an elegant, leisurely gathering.

The steak can be marinated a day in advance—in fact, it gets better.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

These mini tarts are double sealed for extra insurance.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.