Lunch
2809 recipes found
Pozole
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
Shrimp With Snow Peas and Tomatoes
Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)
Kale and Ricotta Salata Salad
This sharp and refreshing salad takes only minutes to put together but is a crowd-pleaser of the first order. This dish would be equally at home at a potluck or as a first course at a dinner party, and no one has to know that you didn’t work for hours on it.
Vegetarian Dagwood
This sandwich takes advantage of late-summer’s bounty, with a pile of vegetables set between two layers of focaccia. It takes about half an hour to prepare. You’ll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives. A smear of mayonnaise helps stick the whole thing together.
Chicken Breasts With Sweet Red Peppers and Snow Peas
Creamy Pasta
Forget boxed macaroni and cheese — what kids really like are noodles bathed in a creamy sauce. This is a fine alternative to the packaged stuff. Instead, make the sauce by blending cottage cheese with milk in a food processor. It’s not yellow, but it has that creamy, cheesy taste. Make sure to blend the sauce well so that it won’t be chalky. This is a good sauce for penne or fusilli (though other kinds of pasta will work). You can add vegetables, like broccoli, which really catches the sauce.
Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)
Chicken, Chermoula and Vegetable Sandwich
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Sameh Wadi’s Wheat Berries With Carrots, Harissa Yogurt and Dates
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. “You can smell it in the market when the freekeh is in season,” Mr. Wadi said.
Polenta With Vegetables And Tomato Sauce
Grandma Salazar's Tortillas
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see “bacon drippings” in the ingredients. These make for really delicious tortillas.
Polenta With Corn And Cheese
Braised Fresh Black-Eyed Peas With Baby Turnips
Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They’re tender and creamy and snappy — with an earthy flavor that goes well with the mint, pepper and turnips in this shallow braise — and they cook in just minutes unlike their wintered-over chalky, drab dried counterparts. I love them when they come in fresh at the market, and also love the so-called chore of shucking them. The chance to sit for a minute and watch the world go by while shelling a big pile of fresh peas will always leave you feeling glad you did.
Game Day Nachos
Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer. It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious. The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust. But the rest of the recipe is easy work indeed: bowls of the condiments may be combined on a platter with the shredded meat and diced skin in any manner you deem appetizing.
Turkey Thighs With Prosciutto, Tomatoes and Olives
For all the talk about how boring turkey is, it can be quite rewarding when handled properly. But roasting a whole bird is among the least forgiving methods: The white meat almost inevitably overcooks and becomes dry, while the dark meat is undercooked and remains tough. In pursuit of perfectly moist meat and crisp skin, this recipe focuses on turkey thighs. All the measurements and timing are approximate. The general method is to cook the dark meat for a long time, with moisture, and it becomes so tender it gains the consistency of pulled pork. Brown all the meat really well on the skin side, then cook the thighs along with aromatic vegetables, olives, tomatoes, some pork and a bit of liquid. Expose the browned skin so it remains crisp. It may not be exactly traditional, but it makes sense.
Grilled Lamb on Rosemary Skewers
Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.
Ham and Artichoke Risotto
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
Vignarola
Strawberry Oatmeal Muffins
Frittata With Turnips and Olives
This is adapted from a Richard Olney recipe. Even in winter it is possible to find turnips that are not fibrous or spongy. (Those, Mr. Olney says, should be relegated to the soup pot.) Look for hard medium-size or small turnips.
Shrimp and Spinach Soup With Roasted Garlic
Roasted Halibut and Potatoes With Rosemary
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes — it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.