Lunch

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?

“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges. 

Had a "meh" day? This fricassee of chanterelles is exactly what you need.

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!