Lunch

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

Browning the farro imbues it with a nutty flavor—a step you can add any time you prepare the grain.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.