Lunch

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Not into kale? Use chard or another hearty green instead.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”