Lunch
2782 recipes found
Pasta Salad
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.
Shrimp Fried Rice
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they’re cooked, and reserving them to add back at the end means they stay tender. Plus, you’re left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet’s high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice — not unlike how the artist Jackson Pollock flung paint on canvas.
Budae Jjigae
Though it stems from the Korean War, budae jjigae — or “army base stew,” named after the leftover United States Army rations that make it up — is a symbol of resourcefulness and survival during a time of great poverty. The fiery broth is fortified with kimchi, gochujang and an assortment of flavorful sausages. Hot dogs are common, but kielbasa, breakfast sausage and Italian sausage all lend their own special character to the final broth, so use what you like. Arrange the ingredients in the pot in sections, and don’t stir too much while cooking: The joy of eating a big, burbling budae jjigae is reaching for your favorite part of the stew. For many, it’s the Spam, both salty and sweet; for others, it’s the American-cheese-laden noodles, bouncy with chew. Serve this soul-warming stew family style, with white rice to balance its punchy flavors. (Watch the video of Eric Kim making budae jjigae here.)
Borsch With Fish
Every Ukrainian family has its own style of borsch. Olga Koutseridi, who grew up in Mariupol, is a historian and collector of Ukrainian recipes; she’s documented more than 70 recipes, including her mother’s “tomato-centric and cabbage-centric” borsch, as well as this version often eaten in Mariupol. Borsch with fish is traditional in southern Ukraine, where Black Sea ports like Mariupol and Odessa have relied on fishing since ancient times. Modern cooks often use canned versions of local species like anchovies, gobies and sprats. With bell peppers and carrots along with the usual beets and cabbage, this soup is hearty and chunky, but also very light.
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Harissa (Armenian Wheat and Chicken Porridge)
A porridge that is far more than the sum of its parts, with a little assist from spiced brown butter.
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Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce) Recipe
Commonly shortened to 'ebichiri,' this Chinese-Japanese dish features sweet and silky shrimp in chile sauce.
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Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe
A fiery, aromatic stir-fry that's quick and easy to make.
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Chinese Scrambled Eggs With Tomato Recipe
A staple of the Chinese home kitchen that everyone should know.
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Cantonese Slippery Eggs with Tofu and Peas Recipe
If you love egg drop soup, you’ll love its comforting, meal-worthy cousin.
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Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans Recipe
A mineral bath and deep tissue massage can lead to the most tender, flavorful ribs.
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Binakol na Manok (Filipino Chicken and Coconut Soup)
This aromatic soup has subtle sweet notes from the coconut, floral hints from the lemongrass, and is slightly bitter from the addition of moringa leaves (also known as the horseradish tree).
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Msakhan (Palestinian Flatbreads With Onion, Sumac, and Spiced Roast Chicken)
Taboon bread spread with sweet onions cooked in a generous amount of olive oil and flavored with tangy sumac before being topped with crispy roast chicken and pine nuts.
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Salchipapa (Peruvian Hot Dogs and French Fries)
Peru's irresistible platter of hot dogs and French fries pulls no punches.
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Classic Chicken and Rice Soup
The beauty of this comforting classic is all in the details.
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Simmered Frozen Tofu Soup With Pork and Cabbage
Freezing and thawing tofu transforms its texture, making it the perfect vehicle for flavor.
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Butaniku no Shogayaki (Japanese Ginger Pork)
A quick and easy Japanese pork stir-fry.
Cold Noodles With Tomatoes
Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that’s at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.
Chicken Salad With Nectarines and Goat Cheese
Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.
Tofu Larb
Larb, a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos where it's known as laab. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Tofu Laab
Laab (also spelled larb), a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Chicken and Herb Salad With Nuoc Cham
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken — or any leftover chicken — soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Chickpea Salad Sandwich
This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
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Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)
Gaeng khiao waan gai, or green curry with chicken, is one of the most well-known and popular Thai curries in the world. This recipe for the Thai green curry is bright, spicy, and savory.
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Prik Gaeng Khiao Waan (Thai Green Curry Paste)
Fresh green chiles are the key to this bright curry paste.