Lunch

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

 Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better. 

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

A Thanksgiving salad should have enough flavor and heft to hold its own, and be sturdy enough to dress ahead of time—this one checks all those boxes.

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.