Lunch

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

The decadent shad presentation here layers the broiled fillets with an herb-seasoned mousse made from the roe.

The trick to a successful stir-fry? Prep everything before you cook.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

To save time, use canned chickpeas instead of dried.