Lunch

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.”

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

This recipe will convince you that a savory breakfast can be a wonderful thing.

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.