Lunch
2815 recipes found
Tourte Aux Bettes (Swiss Chard Tart)
Zucchini-And-Almond Soup
Thai Shrimp And Scallop Chowder
D.O.D. Jamaican Jerk Chicken Sandwich
Pierre Franey's Pasta With Clams
Black Rice and Soy Salad
I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Sweet and Tangy Sesame Noodles
Roasted Cauliflower, Parsnip and Leek Filling for Crepes
Classic Irish Salad
Pork Burgers With Caraway
Noodles With Caraway Seeds
Flounder Fillets With Mushrooms and Tomatoes
Kichri With Massour Dal
Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern countries. It can be served alone, with a dollop of yogurt, for breakfast or lunch, or as a side dish with grilled or roasted meats. Some cooks add more liquid for a kichri that is more on the soupy side. Sizzling the spices in ghee makes the kichri quite aromatic.
Cold Parsley Soup
Garlic Toast Topped With Farmers' Market Fresh Vegetables
Curried Chicken Steamed in Banana Leaves
Chilled Penne With Roasted Garlic And Yellow Tomato
Rotisserie Chicken and Roasted Vegetables
Jicama Salad With Lime Vinaigrette and Mint Cream
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Baked Pâte à Choux
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Asparagus And Egg Sandwich
Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
