Lunch

You can substitute whitefish or hot-smoked salmon for the trout.

All the flavors of a steak sandwich on rye, but in salad form.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

In his new book, Peter Miller makes a compelling case for the communal lunch table—no matter where you work

Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Chefs around the world want to be him. All of Paris wants a table at his restaurants. But when it comes to cooking a day-off lunch for friends, Inaki Aizpitarte keeps it (kind of) simple

With a few strategies, a bit of planning, and a little sea salt in your cubicle, weekday lunch can be as delicious and exciting as any meal of the week. Here’s how to rethink the way you brown-bag it

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

If you can’t find freekeh, use another whole grain, like spelt or rye berries.

In addition to being deliciously nutty, quinoa is a complete protein—but you knew that already, right? If you can’t find red, the white variety will work just as well in this tangy, wilted salad.

At designer Lela Rose's Catskills retreat, snowball fights and lunch by ABC Kitchen's Dan Kluger are the order of the day

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really