Quick

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Two words: Lunch nachos!!!!

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie.