Lunch

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

This silky, aromatic soup is a complete meal in a bowl.

Chef Rene Ortiz of Sway in Austin, cooks a lot of tofu for his young vegetarian son. “He loves it,” says Ortiz, “and in order for all of us to eat it, it has to taste like something.” Ortiz’s solution: Let the porous tofu soak up the flavors of malty Chinese black vinegar and soy sauce.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

This dish is equally as good at room temperature (read: picnics).

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

A club salad is a great way to use grilled chicken leftovers for lunch

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

These chicken tacos are made with thighs, which are more flavorful than chicken breasts; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

We love the way this recipe revamps a standard BLT.

This also makes a great dinner for one; just cut the ingredients in half.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.