Lunch
2851 recipes found
Rice Noodles With Seared Pork, Carrots and Herbs
Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.
Kimchi Rice Porridge
A combination of pungent chopped kimchi, toasted scallions and ginger, and rice that's been bolstered with a hit of kimchi brine, this porridge is fiery and sinus-clearing. The rice isn’t perfectly fluffy; instead, leftover rice simmers until it breaks down from kernel to stew. (You can, of course, use raw rice, too: Cook it in Step 2 for about an hour, partly covered and stirring occasionally.) You'll want to cook the scallions and ginger until nearly burned, and top the whole thing with a fried egg (or make it soft-boiled). Take note that most kimchi gets its funk from shrimp, anchovies and-or fish sauce, so if you’d like to make this dish vegetarian, make sure to use a vegetarian kimchi.
Quinoa Salad With Swiss Chard and Goat Cheese
This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl. But it does not need to be piled high with a freewheeling array of additional ingredients. As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood. Serve it hot, warm or at room temperature. The quinoa adapts well to advance preparation, and letting the salad sit before serving improves the texture. In summer, this dish is prime picnic material.
Crisp Quinoa Cakes With Pine Nuts and Raisins
Red Quinoa Salad With Walnuts, Asparagus and Dukkah
I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.
Three-Cheese-and-Mushroom Quinoa Risotto
Excellent White Bread
This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.
Baked Rice With White Beans, Leeks and Lemon
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it’s vegan, too.
Speedy No-Knead Bread
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Crisp Quinoa Cakes With Almonds, Rosemary and Dijon
Green Bean Salad With Lime Vinaigrette and Red Quinoa
This is a green bean salad with quinoa as opposed to a quinoa salad with green beans. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion. It’s simple to put together but the sum is complex.
Agege Bread
Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough’s flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.
Whole-Wheat Seeded Loaves
This is a whole-wheat adaptation of Jacquy Pfeiffer’s seeded bread from “The Art of French Pastry.” The seeds and the flaked oats are soaked overnight before they’re mixed into the dough. This allows them to absorb moisture and softens them, so that the bread is wonderfully moist, and the seeds won’t be hard on your teeth when you bite. Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body. This is a two-day recipe, as you must allow time for soaking the seeds overnight.
Tartine’s Country Bread
The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project — from start to finish, it takes about two weeks — but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step — all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.
Nava Atlas’s Quinoa Pilaf
Contributed to “Vegan Holiday Kitchen” by Barbara Pollak, a longtime reader of Ms. Atlas’s, this pilaf is attractive when made with a combination of red and white quinoa, but either color can be used on its own. It is a veggie-filled way to celebrate quinoa’s becoming standard Passover fare.
Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha
Quinoa With Thai Flavors
This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies. Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.
Spicy Couscous Salad With Tomatoes, Green Beans and Peppers
Pearl couscous, also called Israeli couscous, is a round pellet-shaped pasta, larger than regular couscous. You may substitute Lebanese mograbiah or maftoul, or the large Moroccan couscous called mhammsa. All are available in Middle Eastern food shops. Fregola from Sardinia is also an option.
Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce
These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You’ll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.
All Whole-Wheat Sandwich Bread
The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the rectangle to the pan and use the back of your hand to gently press the dough into the pan.
Cinnamon Raisin Swirl Bread
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Quinoa and Rice Bowl With Kale, Kimchi and Egg
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch — here, sesame seed and dried seaweed — is a nice finishing touch.
Brothy Cod With Peas and Mushrooms
In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.
Jambon Beurre
Unlike ham and cheese, a sandwich that’s ubiquitous across the globe, jambon beurre (ham butter) is strictly French. Though it’s a seemingly sparse construction — simply baguette, cooked ham and butter — the ingredients for this interpretation from L’Ami Pierre in New York require careful selection. High-quality baguettes are now sold in many bakeries. High-butterfat butter enhances the sandwich, providing more fat than 80 percent supermarket standard, and the ham, preferably silky jambon de Paris, a cooked ham sliced, in the finer shops, from a bone-in joint, can make it or break it. French-style or similar cooked ham is available in many areas; to avoid are boneless, often waterlogged deli hams. Like most sandwiches, this one is designed as a treat for one, but, cut into smaller sections and served on a platter, it can enhance a buffet, even at holiday time.