Lunch
2848 recipes found
Tuna and Tomato Salad
Tuna, tomatoes and onions dressed with oil and vinegar hit all the notes of a summer salad: rich, refreshing, crunchy and fast. It’s no wonder the combination is common throughout the Mediterranean (especially in Spain and Portugal). As with all few-ingredient, no-cook dishes, the deliciousness will depend on your ingredients, so use summer-ripe tomatoes, fruity olive oil and quality tuna. (You could also add green or Kalamata olives, capers, cucumbers, white beans or herbs such as parsley, basil or oregano.) The tomato juices will blend with the oil and vinegar to make a vinaigrette you’ll want to sop every drop of, so serve this dish alongside crusty bread, grains, potatoes or eggs.
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Easy Grilled Pork Tenderloin
Salting in advance and grilling over high-heat are the key steps to great grilled pork tenderloin.
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Jamaican Oxtail
This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings.
Oven BBQ Ribs
Oven-baked ribs are a great way to enjoy barbecue flavor without stepping outside. This is a foolproof, supersimple recipe, using seasonings you probably already have in your pantry, plus store-bought barbecue sauce that caramelizes into a sticky-sweet, smoky finish. Instead of using traditional pork ribs, this recipe uses beef back ribs, which are juicier. If you can only find them in chunks, rather than a whole rack, that’s more than OK: Wrap the pieces in aluminum foil, which creates a moist environment that yields fall-off-the-bone meat, and start checking them early. When they start to shrink down and the meat pulls away from the bone with the gentlest tug of a fork, they’re ready.
Orecchiette Salad With Halloumi Croutons
Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty. This salad is best enjoyed the day it’s made, while the halloumi cubes are still warm.
Çilbir (Turkish Eggs With Yogurt)
This traditional Turkish egg dish of garlicky yogurt with poached eggs and a drizzle of spicy butter is rich, luscious and faintly smoky. Typically served as a meze among a spread of other dishes, it makes a light lunch or brunch that comes together in the time it takes to poach eggs. For your base, opt for Greek yogurt to mimic the thicker yogurt common in Turkey. Next, bloom Aleppo pepper in butter or olive oil. Also known as pul biber, it delivers about as much heat as chipotle, with smoky notes and a fruity flavor. This version of çilbir is adapted from Özlem Warren, a cookbook author and blogger. Though the dish is traditionally served without herbs, she recommends dill or parsley for a modern flourish.
Green Salad With Sour Cream and Onion Dressing
This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Onion powder is used without restraint here, highlighting the virtues of the reliable pantry staple. Tossing the dressing with a mountain of crisp lettuce leaves tames its intensity and creates a well-balanced salad that makes the perfect accompaniment to any meal. If you like, garnish it with crushed potato chips right before serving for an additional pop of texture and a nod to its inspiration.
Roasted Zucchini Pasta Salad
This pasta salad is loaded with two pounds of zucchini, roasted until golden and caramelized, then tossed in a tangy garlic-tahini dressing. Roasted sunflower seeds bring crunch and nuttiness. (Pepitas, slivered almonds or chopped walnuts are other great options.) Golden raisins add unexpected pops of sweetness that round out the tart lemon. The zucchini can be roasted a few hours ahead or even the night before. Make the pasta salad a few hours ahead and keep refrigerated; bring to room temperature and give it a final toss before serving.
Chive Pesto Potato Salad
This vibrant homemade pesto is made with fresh chives and parsley in place of basil. It’s a bright sauce with savory, onion notes, making it a great dressing for mild, creamy potatoes. Green beans or asparagus are added to the potatoes during the last few minutes of cooking, for an easy one-pot approach. Once drained, the potatoes and veggies are returned to the hot pot to dry out in the residual heat, which means your potato salad won’t end up watery. Toss the potatoes with the pesto while warm so they readily absorb all of the flavors. Make this highly adaptable recipe with any vegetable on hand; peas, corn and broccoli florets are all great alternatives.
Sweet Corn Salad With Buttermilk Vinaigrette
Fresh corn on the cob is given a quick blanch for this salad, an easy yet valuable technique that takes away the starchy flavor and brings out the natural sweetness in the kernels. A cool, light buttermilk dressing is spiked with sour cream, garlic and black pepper for creamed corn vibes without the heaviness. Crisp cucumbers add crunch and pair beautifully with the herbaceous dill; feel free to use any soft herb, like chives, parsley, tarragon or basil. Make the salad a few hours ahead to allow all of the flavors to meld.
Sesame Tomato Salad
This simple yet stunning salad celebrates the beauty of summer tomatoes and highlights their sweetness with a rich, tangy sesame vinaigrette. A mild, buttery California-style olive oil will meld well with soy sauce and sesame oil, so avoid using a spicier olive oil that may be bitter. The dressing and tomatoes can both be prepared separately a few hours ahead and kept refrigerated. The tomatoes will release juices as they sit, which can dilute the dressing, so serve the salad with extra dressing on the side for a fresh hit of umami. Leftover dressing can be refrigerated for up to one week and is delicious drizzled over rice, roasted chicken and green salads.
Savory Fruit Salad
This colorful, sweet-tart fruit salad has a savory twist, making it a vibrant side dish, a refreshing dessert or both. Fresh fennel gives the salad an unexpected, subtle anise fragrance, and adds crisp texture to counter the soft, juicy fruit. A few berries mashed with golden honey and fresh orange juice provide moisture, and a deeper layer of natural sweetness. A final addition of fresh mint, lime juice and salt perks up the fruit and brightens the salad.
Roasted Potato Salad With Lemon and Feta
Roasting the potatoes rather than boiling them gives this potato salad great texture and deep caramelized flavor. Potatoes are a great canvas for all sorts of flavors; this salad pairs them with creamy feta, briny olives, punchy pepperoncini, juicy tomatoes and lots of herbs for a bright twist on a classic picnic side. Take care not to season the potatoes too heavily with salt, as the feta and olives will add lots on their own.
Snap Pea Salad With Walnuts and Parmesan
For an especially bright snap pea salad, skip the oil and coat blanched snap peas with punchy mustard and lemon juice. Toasted walnuts and shavings of Parmesan add richness and crunch, while a shower of fresh mint adds freshness. This salad is great right when you make it but can also be made ahead and eaten cold from the fridge. How’s that for bright and breezy cooking?
Asparagus, Spinach and Leek Soup
This silky, verdant soup gets its color from a mix of green vegetables. Asparagus is the dominant flavor, with fennel and leeks adding sweetness, zucchini its plush texture, and spinach and herbs their earthy mineral character. The color is at its brightest right after puréeing and will darken as it sits, but this won’t affect its rich, complex flavor. If the soup thickens too much after cooling, add a little broth or water when you reheat it.
Crispy Coconut, Asparagus and Green Bean Salad
This sweet and salty salad celebrates the best of spring, starting with a base of asparagus and green beans. The crispy coconut almond topping is loosely inspired by serundeng, an Indonesian spiced coconut condiment, which adds texture to the salad. You can grill the beans and asparagus to add a smoky flavor to the dish, or swap out the asparagus for runner beans, broccolini or any spring vegetable. All the individual salad elements can be made in advance, but you’ll want to assemble just before serving for the best results.
Vegetable Tortilla Soup
This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bitterness and earthiness. It uses tortillas in two ways: Pulverized tortilla chips add body and a delightful undercurrent of nutty flavor. (Grinding the tortilla finely ensures that it integrates into the soup without needing a final blend.) They are also sprinkled on top, adding a satisfying crunch while echoing the soup’s corn flavor. Treat this recipe as a template, and add whatever other vegetables you may have. As with other tortilla soups, the final garnishes are key to balancing the complex flavors. Don’t skimp on the lime, as its bracing acidity lifts all of the elements.
Saltfish Buljol (Salted Cod Salad)
Salted cod has a long and venerable history in the Caribbean islands. It is at once classic and current; a relic from the trans-Atlantic slave trade that has been repurposed into delicious relevance. In this dish, bright, spiky notes come from the addition of lime juice, habanero chiles, fresh tomatoes and a bevy of fresh, grassy aromatics. Salted cod comes packaged either boneless or bone-in. You can use either, but boneless salted cod is a tad easier to prepare than bone-in. When working with salted cod, it is imperative to desalinate the fish by either an overnight soak or by rinsing it prior to boiling. Depending on your preference, you may need to boil the cod twice and change the water in between each boil to rid the cod of excess salt.
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Italian-American Pasta Salad
For a stellar pasta salad, skip the vinaigrette and opt for punchy, briny ingredients like capers and olives.
Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon is pure bliss, combining the ease of lightly poached chicken with the velvety richness of eggs and onions simmered in sauce. In Japanese, oya means parent, while ko translates to child. Consequently, chicken and egg come together in a blend of dashi, mirin and soy sauce. A perfect weekday meal, oyakodon cooks in just under 30 minutes and is delightful alongside pickles and a bowl of miso soup. The chicken and egg bowl is a dream of soulfulness ladled over rice. Leftovers, if you have any, will hold in the refrigerator for a day.
Chicken Galbi Noodle Salad
This weeknight noodle salad is inspired by Korean galbi, short ribs that are seasoned in a garlic-ginger soy sauce marinade sweetened with sugar, onion and grated Asian pear. Fast-cooking ground chicken simmers in a simplified galbi sauce with garlic, ginger, scallions and sesame oil, quickly soaking in all of the aromatics. Allow the chicken to cook for a minute or two after the sauce has been absorbed, which creates crispy, caramelized bits. Don’t skip out on the basil, which instantly brightens the dish. The salad can be made a few hours ahead and is tasty both warm and at room temperature.
Coronation Chicken Salad
Coronation chicken salad is an easy, pantry-friendly dish, loosely based on a posh, classically French chicken recipe that was created to celebrate Queen Elizabeth II’s coronation in 1953. This is the recipe you’d find during its heyday in Britain in the 1980s: a curried chicken salad loaded with dried fruit, mango chutney and sliced almonds, usually served as a sandwich filling or on top of baked potatoes. Debates rage over whether to include diced apricots or golden raisins (also called sultanas), but since each works well with the other flavors, you can use whichever you like. If you want a more intensely golden color, stir in 1/4 teaspoon ground turmeric with the curry. And if you’re starting with leftover cooked chicken or a rotisserie chicken (you’ll need 6 cups), just skip Step 1. For a meatless version, you can try these cauliflower salad sandwiches.
Sheet-Pan Chile Crisp Salmon and Asparagus
A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.
Thai-Style Crunchy Vegetable Salad
Inspired by Thai green papaya salad, this vibrant dish boasts a colorful medley of thinly sliced raw veggies; they’re electrified by a lime-and-fish sauce vinaigrette. This recipe builds upon a base of fresh asparagus, which is supercrisp, with a sweet, mildly grassy flavor, and cherry tomatoes. You can combine them with any mix of vegetables that are on hand: Radishes, cucumbers, carrots, snap peas, cabbage and yellow bell peppers are all great additions, each bringing their unique flavor and texture to the party. The just-tossed salad is bright and crunchy, but if you happen to wind up with leftovers, let the vegetables marinate in the dressing overnight and they transform into a pickled side dish that’s delightful in sandwiches or with grilled steak.