Lunch

2771 recipes found

Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That
www.seriouseats.com faviconSerious Eats
Jul 10, 2025

Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That

Juicy turkey smash burgers get a savory upgrade with Portuguese chouriço and a bold, Mozambique-inspired spiced mayonnaise.

50m7,14 patties
Burst Cherry Tomato Orzotto
cooking.nytimes.com faviconNYT Cooking
Jul 10, 2025

Burst Cherry Tomato Orzotto

Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.

50m4 to 6 servings
Zucchini Salad With Sizzled Pistachios
cooking.nytimes.com faviconNYT Cooking
Jul 9, 2025

Zucchini Salad With Sizzled Pistachios

In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.

20m4 servings
Strawberry Pasta
cooking.nytimes.com faviconNYT Cooking
Jul 9, 2025

Strawberry Pasta

This Polish childhood staple of creamy strawberry sauce over pasta is a fast, fuss-free way to make the most of peak summer berries.

40m4 servings
Corn Soup
cooking.nytimes.com faviconNYT Cooking
Jul 8, 2025

Corn Soup

This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.

25m4 servings
Meet the Meatiest French Dip Sandwich—but Hold the Beef
www.seriouseats.com faviconSerious Eats
Jul 7, 2025

Meet the Meatiest French Dip Sandwich—but Hold the Beef

A hearty, meatless French dip built on browned mushrooms, melted provolone, and a herby mushroom jus for dunking.

50m3,2 Sandwiches
Ginger-Lime Cucumber Salad
cooking.nytimes.com faviconNYT Cooking
Jul 3, 2025

Ginger-Lime Cucumber Salad

Cooling, refreshing and supremely easy to make, this cucumber salad spotlights spicy ginger, bright lime juice and a blend of fresh herbs to emphasize its green color and flavor. The most essential ingredient, an often-overlooked component in the cucumber universe, is patience. Marinating cucumbers, even if only for 10 minutes, allows new and distinct flavors the opportunity to penetrate the juicy flesh, resulting in a more savory outcome. Make this salad a couple of hours before serving, or even the night before, to allow the dressing its most optimal influence. Spoon this salad over freshly toasted, crusty bread, with or without a few slices of gravlax, along with the juices that inevitably pool at the bottom of the salad bowl.

25m4 to 6 servings
Roasted Pepper, White Bean and Mozzarella Salad
cooking.nytimes.com faviconNYT Cooking
Jul 2, 2025

Roasted Pepper, White Bean and Mozzarella Salad

Sweet, fruity jarred roasted peppers power this hearty cannellini bean salad that comes together with almost no preparation. Like many jarred vegetables, store-bought roasted peppers are a timesaver without any sacrifice in flavor; opt for fire-roasted ones, if available, for smokier notes. Here, the succulent texture and vibrant hue of roasted peppers pair beautifully with tender cannellini beans and creamy mozzarella. You can put down that knife: As there’s no chopping required, you’ll create a range of textures by simply tearing the peppers, mozzarella and herbs. If you’ve got a glut of fresh summer bell peppers available, you can take advantage of them at their prime by roasting them for this salad, using any color or variety; check the Tip for instructions.

10m4 servings
Shrimp Aguachile
cooking.nytimes.com faviconNYT Cooking
Jun 30, 2025

Shrimp Aguachile

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs. Unlike ceviche, where seafood marinates in citrus until it's fully “cooked,” aguachile hits the table soon after the shrimp meets the zesty chile water. While the aguachile is on your plate, the lime juice continues its work on the sweet, delicate shrimp, so each bite offers a slightly different texture without ever turning rubbery. Use as many serranos as your heart desires and your palate can handle.

20m4 to 6 appetizer servings
Tomato, Bacon and Corn Salad
cooking.nytimes.com faviconNYT Cooking
Jun 27, 2025

Tomato, Bacon and Corn Salad

This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.

25m4 servings
Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint) 
cooking.nytimes.com faviconNYT Cooking
Jun 25, 2025

Pesto alla Trapanese (Pasta With Tomatoes, Almonds and Mint) 

There’s an inspiring casualness to the best Italian cooking: Combine a handful of high-quality, local ingredients, season them simply and let them be. A great example is pesto Trapanese, a simple sauce that digs deeply into the Sicilian soil it comes from. Rich almonds and fruity olive oil mingle with fragrant herbs while tangy tomatoes make it brighter and sweeter than green pesto, its more famous cousin from Genoa. This mint version, adapted from “Made in Sicily” (Ecco, 2012) by Giorgio Locatelli, the London-based chef and restaurateur, swaps out the traditional mortar and pestle for a food processor but keeps the earthy soul of the dish intact. Besides tossing this pesto with pasta, try spooning some over fish, shrimp or roasted potatoes.

45m4 servings
Summer Roll Noodle Salad
cooking.nytimes.com faviconNYT Cooking
Jun 25, 2025

Summer Roll Noodle Salad

Taking a cue from Vietnamese summer rolls, this rice vermicelli noodle salad is packed with the bold, bright flavors and textures reminiscent of its namesake dish. With tender lettuce for its sweet, earthiness (and a nod to the lettuce often used to wrap around spring rolls), a hefty handful of fresh herbs and plump shrimp, this salad is texturally rich and full of fresh flavors. The dressing — a hybrid of peanut dipping sauce and nước chấm — is nutty, punchy and deeply savory thanks to the fish sauce and hoisin. To lessen the fiery bite of the Thai chile in the dressing, let it sit in the lime juice before adding the rest of the ingredients. A combination of carrots and bean sprouts bulk up the salad, but feel free to swap more of one for the other.

45m4 to 6 servings
Zucchini and Fennel Salad
cooking.nytimes.com faviconNYT Cooking
Jun 24, 2025

Zucchini and Fennel Salad

It’s not properly summer until you have too much zucchini in your life, spilling out of your market bags and collecting in your crisper drawer. This recipe takes what might feel like a bumper crop burden and makes it a star of the season once more. Fresh, crisp and bright, this plucky, lemony shaved zucchini and fennel salad is easy to throw together for a lovely summer luncheon or dinner. An incredibly à la minute salad, the vegetables are basically softened in the moment with the salt and the acid, so make sure to serve this salad quickly for optimal texture and taste. While it is crispest and freshest as soon as it’s made, leftovers will be just as lovely, albeit not as crisp, the next day, and can be perked up with fresh herbs or even repurposed: Roughly chop and toss with arugula and cooked chicken for a great, hearty lunch. This is a salad that gives and gives. 

30m8 to 10 servings
Broccoli Soba Salad 
cooking.nytimes.com faviconNYT Cooking
Jun 24, 2025

Broccoli Soba Salad 

Inspired by the flavors of crave-worthy yamitsuki, a Japanese cabbage dish named for its addictive qualities, this broccoli soba salad is an assured crowd pleaser. A brief marination in salt tenderizes the broccoli, making it more receptive to a humble yet powerful trio of seasonings: salt, garlic and sesame oil. The unlikely addition of vegetable stock paste or bouillon powder bolsters the emphatic umami of this dish; if you have MSG in your pantry, you could add a few pinches of that instead. Using both the flower and stalk of the broccoli adds both texture and crunch to the foundation of nutty soba noodles. This is the perfect prep-ahead dish, as it benefits from chilling to allow the flavors to meld and the soba to become firmer and less fragile.

25m4 to 6 servings
Crunchy Queso Wrap
cooking.nytimes.com faviconNYT Cooking
Jun 20, 2025

Crunchy Queso Wrap

A wildly popular novelty snack from Taco Bell, the Crunchwrap Supreme combines elements of a burrito with the tidier portability of a sandwich, in a stacked, layered and wrapped tortilla package. It delights for two practical reasons (low cost and convenience) and two culinary ones (crunch and cheesiness). An at-home version is a fun party trick — and it is endlessly customizable. Once you cook up the assertively spiced ground beef, the rest of this recipe is basically assembly: Start with the largest flour tortillas you can find, then layer on the meat (or crispy tofu, or refried beans), cloak it in queso, stack a tostada on top, pile on some chipotle sour cream, lettuce and pico de gallo, then fold and sear. Would you spend less buying just one at a Taco Bell? Yes, but your ratio of filling to tortilla will be paltry compared to this homemade version, which cheaply and happily feeds a crowd.

45m4 servings
Bacon Ranch Potato Salad
cooking.nytimes.com faviconNYT Cooking
Jun 20, 2025

Bacon Ranch Potato Salad

Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy  bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.

2h8 to 10 servings
Seattle-Style Hot Dogs 
cooking.nytimes.com faviconNYT Cooking
Jun 20, 2025

Seattle-Style Hot Dogs 

Nestled in a toasted bun, slathered with cream cheese and piled high with cooked onions and other toppings like sauerkraut and jalapeños, the split and seared Seattle dog is part of the city’s culinary identity. But, like so many regional dishes, the Seattle dog has evolved: Created in 1988 by Hadley Long, a street vendor in Pioneer Square during grunge’s heyday, the combination of hot dog and cream cheese was originally tucked into a toasted bialy bagel stick. By the early ’90s, other vendors followed suit, and the street food evolved to include butterflied hot dogs and toasted hot dog buns, becoming common at late-night hot dog carts outside of local music venues and sports arenas. While Mr. Long has since left the city, he has kept up with the evolution of his creation and maintains that while you can add whatever toppings you’d prefer, a true Seattle dog requires three essential ingredients: a bialy stick, cream cheese and a hot dog.

30m4 hot dogs
Skillet Orzo With Chorizo and Dates 
cooking.nytimes.com faviconNYT Cooking
Jun 18, 2025

Skillet Orzo With Chorizo and Dates 

This smoky, sweet one-pan orzo uses a hands-off approach that takes cues from paella, allowing the orzo to simmer, untouched, so that a golden crust (called socarrat) forms underneath. It’s not quite as crispy as what you’ll get from traditional rice-based paella, but it still makes for some nice textural contrast. Just be sure to use a well-seasoned cast-iron or nonstick skillet to prevent the orzo from sticking. Cured Spanish chorizo lends smoke and spice, dates provide pops of chewy sweetness, and a shower of goat cheese crumbles brings creamy tang.

40m4 servings 
Sheet-Pan Socca (Savory Chickpea Pancake)
cooking.nytimes.com faviconNYT Cooking
Jun 18, 2025

Sheet-Pan Socca (Savory Chickpea Pancake)

Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.

1h 40m4 servings as a light dinner; 6 to 12 servings as an appetizer
Lemon Turmeric Chicken Salad
cooking.nytimes.com faviconNYT Cooking
Jun 18, 2025

Lemon Turmeric Chicken Salad

Afghan murgh kebab (chicken kebab) and white sauce is a classic combination — the tangy, earthy sauce complements the turmeric-stained grilled chicken. Here, the two inspire a creamy, lemony chicken salad. Traditionally, Afghan white sauce is made with mayonnaise, milk, dried dill, vinegar and often MSG. A bit of Greek yogurt balances the richness of the mayo while maintaining a texture sturdy enough for a pita pocket. Fresh dill, sugar, salt and vinegar pay homage to the original seasonings, while the lemon zest, turmeric and garlic draw from the traditional murgh kebab marinade. 

25mServes 2 to 4
Calamari Salad With Potatoes and Olives
cooking.nytimes.com faviconNYT Cooking
Jun 18, 2025

Calamari Salad With Potatoes and Olives

Make this fantastic seafood-meets-potato salad for your next potluck or summertime party. Calamari turns tender with just a quick boil and readily absorbs the tangy lemony dressing while warm. Crunchy celery, briny olives and pickled spicy pepperoncini add piquancy and personality to the salad, while scallions bring lovely mild onion flavor. (Chives would also work nicely.) The salad is equally tasty at room temperature or chilled, and can be made a few hours ahead. Leftovers are wonderful tossed with warm pasta and a bit more olive oil.

1h4 servings
No-Cook Chili Bean Salad
cooking.nytimes.com faviconNYT Cooking
Jun 17, 2025

No-Cook Chili Bean Salad

All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.

25m4 servings
Crispy Suya-Spiced Salmon
cooking.nytimes.com faviconNYT Cooking
Jun 17, 2025

Crispy Suya-Spiced Salmon

Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you are throwing on the grill — and it has plenty of other uses, too. Here, the coarsely ground peanuts in the suya meld with panko to give the crunchiest crust to roasted salmon while adding a Nigerian spin. Using a bit of oil helps the panko mixture cling to the fillets, creating a crispy, flavorful dish that pairs perfectly with rice and a fresh cucumber and tomato salad.

30m4 servings
Lemony Peas and Dumplings
cooking.nytimes.com faviconNYT Cooking
Jun 17, 2025

Lemony Peas and Dumplings

With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.

20m4 servings