Lunch

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

Transform leftover turkey into the ultimate grilled cheese.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Use leftover biscuits and any bottled barbecue sauce for this creation.

This creative sandwich uses two leftovers: turkey and stuffing.

From Apple to Urban Outfitters to a Utah hospital, we've rounded up the best places to eat while you're at work (even if you don't actually work there)

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

A clean, well-oiled grate makes grilling tomatoes a cinch.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.