Lunch
2893 recipes found
Turnips With Whipped Pistachio Feta
Tender and juicy hakurei turnips, sometimes known as Japanese turnips, always feel like a treat. With a crisp flesh that is reminiscent of apples, they can be eaten raw, sliced thinly and adding a nice crunch to salads, or cooked, which coaxes out a buttery flavor. That said, if you can’t find hakurei turnips, radishes will do, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025). Pan-frying turns turnips juicy, tender and extremely easy to eat. The whipped pistachio feta is joyous: creamy and nutty, a perfect base for not only these turnips, but also for just about any roasted vegetable. If you can find a vegan feta that you like, use it here, as it works just as well as dairy-based feta. If your turnips have tops, reserve them to use in this salad. Turnip greens are mild and crisp, similar in taste to bok choy, and can also be stir-fried, so never throw them away.
Dan Dan Noodle Salad
Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing. Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles. Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.
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This Fast and Flavorful Noodle Stir-Fry Is a Malaysian Street Food Icon
Char kway teow—smoky, savory flat rice noodles stir-fried with seafood—is an iconic Malaysian dish. Here's how to recreate it at home.
Sautéed Shrimp With Lemon-Caper Dressing
This light and easy dish improves as the shrimp marinates in a bright and briny dressing that uses both the rind and pulp of a lemon. The recipe calls for just a couple of thin slices of lemon for verve; they provide vibrant acidity and subtle bitterness that create a harmonious balance. Enjoy the shrimp with a light salad with butter lettuce, served in lightly toasted rolls as sandwiches, or tossed with cooked pasta to make a quick pasta salad. It’s equally delicious with bread.
Parsnips With Miso and Parmesan
Parsnips roast beautifully, their edges caramelizing as they soften and sweeten in the heat. Here, they’re paired with a quick miso-lemon dressing that provides sharp notes, bolstered by crisp golden garlic and thyme warmed in oil. A final layer of arugula and Parmesan, peppery, salty and bright, continues the contrast. What starts as a simple sheet-pan roast vegetable gets lifted until complete; depending on its company, it becomes the perfect side dish, or even a warm stand-alone salad.
Smoky Bean and Sweet Potato Burritos
The smoky heat of chipotle chiles, combined with the sweetness of sweet potatoes and the heartiness of saucy beans come together in a chewy flour-tortilla burrito that’s ready to be your meal prep darling. Inspired by Mexican tinga, a classic guisado that builds off of the complex sweet and tangy flavor of chipotles en adobo, these burritos can be served fresh for dinner with a big green salad or Mexican rice, or wrapped up for easy lunches throughout the week. Feel free to get creative with your add-ins: Leftover rice makes them extra hearty, sliced avocado adds richness and pickled jalapeños bring spicy brightness. The filling alone is delicious served over rice and topped with greens as a tinga bowl. Best of all, these burritos freeze beautifully, giving you a stash of satisfying desk lunches that reheat in just 5 minutes.
Tofu and Broccoli
Salty with soy sauce and spiced with fresh ginger, this tofu and broccoli dish captures the comforting flavors of your favorite takeout, but can be made fresh, with minimal effort, at home. It comes together in no time and is incredibly satisfying. Tofu lightly tossed in cornstarch and then crisped up absorbs the simple soy-and-sugar glaze to create the most satisfying texture. And the lightly charred broccoli only deepens the flavor. Serve it over a bed of steamed rice for an inexpensive dinner that is as quick as it is delicious.
Roasted Cabbage and Butter Beans
Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.
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The Creamy Coffee-Date Smoothie I Make Every Morning
This nourishing date smoothie blends Medjool dates, cold brew concentrate, frozen banana, Greek yogurt, and hemp hearts into a creamy and refreshing drink.
Baked Chard Salad With Cranberries
What’s the difference between a baked salad and a regular old bowl of roasted vegetables? The easiest answer is that the leafy green ratio in a baked salad is high, and I only hope that makes the satisfaction factor high, too. Now the difference between a baked salad and your typical salad is that instead of crunching through the raw stuff in a typical salad, you dress the greens (and in this case, cabbage) in a bit of olive oil and salt before roasting them down into tender, softened bites. Roasting the vegetables is a precursor to coating them with dressing, giving them their first coat of olive oil before a highly acidic vinaigrette rounds it all out. I usually say you can skip herbs if they aren’t in your fridge, but the parsley is really helpful here: It freshens up the salad so you don’t get any flavor fatigue.
Miso Eggplant Salad With Chickpeas
The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles.
Burrito Bowls
You can’t go wrong with rice, beans and gooey cheese swaddled in a warm flour tortilla. But this streamlined bowl version of the burrito delivers more texture and color in just a few steps. Cook rice and beans together in a skillet, then melt cheese on top. Spoon into bowls, then top with a big chunk of avocado and a quick corn salsa, which can be made with fresh or canned corn. If your fresh corn is sweet, use its kernels raw, or cook it by microwaving the cobs in their husks for three minutes before shucking. Feel free to add tomatoes, pico de gallo or radishes to the bowls as well.
Eggplant Chickpea Salad With Olive Dressing
This roasted vegetable salad combines caramelized, smoky vegetables with a simple, punchy sauce made of green olives, lemon, shallots and olive oil. The vegetables develop deep, rich flavors, while the bright, tangy sauce and feta cheese ties everything together. The salad is great on its own as a vegetarian main, or alongside some pan-roasted sausages if you want to make it a little more hearty. If you’re meal prepping, keep the sauce separate and drizzle it on last so that the vegetables stay vibrant and fresh.
Snickerdoodle Muffins
Inspired by the classic snickerdoodle cookie, these tender, just-sweet-enough muffins feature a double dose of cinnamon, both in the batter and as a heavy cinnamon-sugar shower on top. Yogurt provides that signature snickerdoodle tang without the need for cream of tartar. It also lends protein and moisture to the batter, and keeps the muffins from going stale quickly, which means they can be baked to be enjoyed throughout the week as an easy, comforting breakfast.
Paneer Fried Rice
This version of the endlessly riffable, quick and comforting meal of fried rice is inspired by both Chinese and Indian flavors. Paneer, the firm, mild South Asian cheese, is first cooked in soy sauce, developing a sticky, umami-rich coating. Homemade and store-bought paneer work equally well in this recipe, and its mellow flavor provides the perfect backdrop for salt and spice from soy sauce and green chiles. Frozen veggies thaw in minutes in the same skillet the rice cooks in and this handy shortcut significantly cuts down prep time without compromising on flavor. Cilantro adds brightness and scallions bring a juicy, edgy crunch.
Spicy Gazpacho
This bright and vegetal gazpacho is a cooling summertime soup or even a refreshing drink, straight from a glass. Red Fresno chile imparts lively heat (remove some or all of the seeds for a milder soup) along with nice fruity notes that complement the other veggies. Olive oil is simply whisked in at the end to ensure a velvety texture that eats silkier than fully blended gazpacho, which is more aerated and frothy. This gazpacho is best served cold, so make it a few hours ahead and keep chilled, or try this speedy solution: Serve it over ice.
Eggplant, Chickpea and Tomato Curry
The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.
Spice-Rubbed Grilled Turkey Tenderloins
While the sweet and smoky, barbecue-esque rub of this recipe would work just as well on mild-mannered chicken, it pairs particularly well with the meatier, richer taste of turkey. Though turkey is far too often relegated to just once a year, turkey breast tenderloins cook quickly, they’re just as lean as chicken and make great sandwiches. You’ll typically find them in packs of two, so grill them both, eating one now and saving the other for later, for meal prep made simple. Throw some peppers, onions, corn or zucchini on the grill to serve alongside the turkey for an easy, one-and-done dinner.
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The Sloppy Joe You Remember—Only Quicker, Juicier, and Better
This homemade version is probably nothing like the cafeteria version you grew up with—but hits all the same nostalgic notes.
Shrimp and Avocado Rolls
Roasted Eggplant Noodles With Cashew Sauce
Spicy Jalapeño Cheeseburgers
It takes years to become a master burger flipper, and it’s worth the practice for incredible smash burgers at home. This special recipe and technique, from 7th Street Burger in New York City, teaches you that the best burgers are griddled hot and fast on a flat surface. A large skillet works well for two burgers. A stainless steel pan gives you the best browned crust, but cast iron is good too. Restaurant chefs have meat presses to flatten the patty, but at home you can use any heavy pot or saucepan with a handle and flat bottom. The richness of the thin, flat and crispy patty is cut by fresh jalapeño slices that turn bright green from the heat of the burger. Use your favorite mayonnaise or secret sauce, or make your own. At 7th Street Burger, they add a ghost pepper hot sauce that pairs well with the fresh chiles.
Sheet-Pan Ravioli With Burst Tomatoes
Transform store-bought ravioli and a mélange of tomatoes into this low-effort, high-reward sheet pan dinner. Roasting the ravioli at high heat gives the pasta pockets crispy edges and delivers bursting tomatoes that collapse into a rich, tangy sauce. Use whatever tomatoes you have on hand: Small cherry, Sungolds or grape varieties can be left whole, while larger ones like beefsteak or Roma can be cut into irregular chunks to help them fall apart. The ravioli and tomatoes are finished off with grated pecorino and lots of black pepper, reminiscent of cacio e pepe.
Tomato and Burrata Salad With Chile Crisp
Tomato and burrata couple up nicely for a light summer meal, and they get an instant makeover with the addition of chile crisp. A powerful weeknight tool, the condiment is made with a heady mix of spices suspended in a fiery red oil, brimming with complexity and umami. In this recipe, the chile crisp both seasons and dresses the salad. Every brand of chile crisp will vary in spice, heat and saltiness, so vary the amount accordingly. The spicy oil is tamed by the milky, buttery burrata, though you could also substitute with fresh mozzarella or ricotta. Be generous with the cilantro, as it brings a bright, floral note to the tomatoes. This makes an excellent main-meal salad served with bread, or can be enjoyed with noodles or pasta.