Lunch

Turn a pound of ground beef into this hearty, umami stir-fry.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Best served chilled.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.

Sizzling shrimp fajitas at home—in one pan and under 30 minutes.

Salami, provolone, olives, pickled peppers—need we say more?

Creamy, bright, and wonderfully aromatic with ginger and garlic.

On a hot day, nothing satisfies quite like cold noodles in iced broth.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Because most of us do!

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.

Every salad should have pita chips.

With a gingery egg drop, lots of kale, and toast on the side.

You’ll enjoy this dish here, there, and everywhere.

A veg-forward main or gets-along-with-everyone side.

Our take on the Jewish classic starts with roasted chicken wings for a rich broth and poached legs for the most tender meat.