Lunch
2812 recipes found
The Perfect Burger
Next-Day Fried Greens
A good Southern kitchen relies on thrift and layers of flavor, and this dish is an example of both. Dora Charles, who put this recipe in her book, “A Real Southern Cook: In Her Savannah Kitchen,” says a lot of people she feeds won’t eat greens the first time around but love them in this dish, which uses the leftovers. You can add extra meat on the second cooking to make the dish more satisfying. Ms. Charles uses converted, or parboiled rice, but you can substitute any rice you have, including leftover Chinese takeout. Serve the greens with pepper vinegar or red pepper flakes and red wine vinegar to season at the table.
Lobster Summer Rolls
These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, “if, despite your best efforts, your lobster rolls become unruly and fall apart, don’t despair,” he wrote back in 2013. “Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad.”
Bass Ceviche
This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.
Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds
With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.
Beet and Chia Pancakes
Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It’s important to purée the roasted beets until they’re really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Eggplant and Roast Tomatoes Gratin
Sweet Potato and Toasted Pecan Grilled Cheese
Because sweet potatoes are a staple of most Thanksgiving tables, Chef Mauro felt it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Roasted Mushrooms With Goat Cheese and Organic Grits
Steamed Eggs à la Harbin Restaurant
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Shell beans and tomatoes are still available at the end of September in farmers’ markets, and I’ll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Vegetable and Mushroom Pot Pie
Cabbage and Onion Torta
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable. It's at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can't find fontina, try Gruyere, Swiss or muenster instead.
Bean And Shrimp Salad
Summer Vegetable Salad
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables’ flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Arugula and Corn Salad With Roasted Red Peppers and White Beans
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Seafood Paella and Saffron Aioli
Whether it takes place in a city park or country meadow, the summer picnic can be a laid-back affair. Make this easy but luxurious dish earlier in the day, and keep it cool while transporting. The aioli can be made up to two days before. All this dish needs to accompany it is a green salad (choose robust leaves that won’t wilt too quickly) and perhaps a small jam jar of salad dressing. A crusty loaf wouldn’t go amiss.
Spaghetti With Garlic, Oil and Hot Red Peppers
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Corkscrew Pasta With Tomatoes And Basil
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Saffron Lobster Salad
Grilled Corn and Parsley Salad
