Lunch
2782 recipes found
The Frankies’ Fried Eggplant Sandwich
This extraordinary sandwich, served at Frankies Spuntino in New York, is crisp and tender, lightly oily in a good way, and filled with salty pungent flavor — and the secret to its goodness is in the technique used to fry the vegetable. And now you can make it at home. It’s not a sandwich to make on a whim. It takes a while to set up. But if you plan ahead — the eggplant can be cooked a few days in advance — you’ll be in for a feast.
Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette
Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.
Scallops and Mango Skewers
Sweet and meaty, fresh scallops are the most user-friendly of mollusks and make for easy summer suppers. Skewer them with bell peppers, red onion and mango, and they can go from grill to table in about 15 minutes flat. The trick to grilling scallops is simple: Err on the side of undercooking since an undercooked scallop is far more enjoyable than an overcooked one. Take the scallops off the grill before they’re opaque all the way through.
Spicy Roasted Shrimp and Broccoli Rabe
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting. All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time. Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
Classic Potato Latkes
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.
Fried Rice With Bacon and Ginger
Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Celery Root Salad With Arugula and Pecans
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Chicken Skin Tacos
Nate Gutierrez, the chef and owner of Nate’s Taco Truck and Nate’s Taco Truck Stop in Richmond, Va., could not stop snacking on the skin left over from his roast chickens. So, he decided to make chicken skin crisp on his flattop and offer it in a taco. The chicken-skin tacos sell out whenever they are on the menu. This recipe is adapted from his work: chicken breasts are cooked, the skin crisped and the meat shredded, and the whole thing stuffed into a tortilla. Top at will.
Chicken Salad Sandwiches With Mango Chutney
This delicious and easy chicken salad is a far cry from the standard mayonnaise-based concoction. Here, the few ingredients, including spicy mango chutney, are bound together with Greek yogurt, which lightens it all up and gives it a tang brought out even more by a little lemon juice. It is a grown-up chicken salad that would be welcome in a child’s lunch box.
Jambon Beurre Sandwich
My favorite street food recipe when I visit Paris is the Jambon Beurre Sandwich. Ham, good butter, gruyere cheese, accented by dijon - all on a crusty baguette.
Broccoli and Red Onion Quesadillas
When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.
Perfect Corn Muffin Mix
Way back in 1996, when the Magnolia Bakery opened on Bleecker Street, before cupcake-mad crowds packed every inch of the place, it actually served breakfast. At tables. These muffins, no longer served at the bakery, are relics from that time, incomparable in flavor and butteriness. Most mixes include lard, which I don't mind in principle, but don't want to eat in its shelf-stable form.
Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Tomato Soup
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
Lentil and Tuna Salad
Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.
Tomato Sandwich
It's early here for tomatoes--- we haven't yet gotten them in our CSA box-- but fortunately there's a small farmer near us who has just started selling his tomatoes--and they are wonderful. Tomato season is so short here in the Northeast, and the tomatoes are so amazing, that all I want to do is salt them and eat them. Or have them in a sandwich. Which I do--frequently. A tomato sandwich is really best when the tomatoes are fresh picked and still warm from the garden. Slice them thickly, use the best bread you can find, and enjoy. Summer is short in these parts---this is pure pleasure.
Jamón Ibérico Panini
When making this Jamon Iberico Sandwich recipe, do your jamón justice by using very fresh bread and the nicest sweet butter you can find. Enjoy!! ;o)
Stir-Fried Winter Squash and Tofu With Soba
Winter squash is a nutrient-dense vegetable, with lots of vitamin A in the form of beta carotene (the more orange the flesh, generally the more vitamin A in the squash), vitamin C, potassium and dietary fiber. Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
Sandwich a Jambon Blanc
This sandwich recipe is so simple and it's all about the ingredients. The first time I tasted jambon blanc was in Quebec but lately a local chef stocks it at his open kitchen/store. It is a very flaky, white cured ham that has less fat than any other cured ham. It is not to be mistaken for Canadian or peameal bacon. It is the very best sandwich when you want a taste of France but I don't make mine on a baguette.
Moroccan Tomato Soup
This recipe, originally featured in a 1991 column by Barbara Kafka, was rehashed in a piece by Amanda Hesser in 2009. The idea is simple: Aromatic spices are toasted in a small saucepan, paired with tomatoes, and served chilled. The end result is a refreshing soup, full of flavor.
Wheat Berries With Broccoli
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
Easter Barszcz
Most of these products are available at a Polish deli if you can’t find them elsewhere.