Lunch
2775 recipes found
Sweet Potato Cornbread
Old-school Southern cornbread is good anytime and anywhere, but make it a bit more surprising with sweet potato. This cornbread is seasoned with caramelized sweet potatoes and warm spices, then smeared with a delicious sweet potato-brown sugar butter that’s reminiscent of classic sweet potato pie. To save time and energy, a can of sweet potato stands in for fresh ones that require roasting. When jazzed up by caramelizing in a skillet, its flavor instantly changes from back-up dancer to star.
Salpicón de Pescado (Spicy Citrus-Marinated Fish)
In Mexican cooking, salpicón is a dish of fish, shellfish or meat mixed with chopped vegetables and tossed in an aromatic dressing. In the Yucatán, salpicones are flavored with sour orange juice and habaneros. In this version, quick-roasted fish fillets are tossed in lime and orange juice to mimic that tropical flavor. The fattiness of the fish and avocado tame the heat of the habaneros, but if you are sensitive to spice, use half of a habanero or look for habanadas, a chile that tastes just as sweet and floral as a habanero but with zero heat! You can serve this dish right away while the fish is still warm, or refrigerate the fish and pico de gallo separately for a few hours — the flavors only get better. Then mix together cold for parties, picnics or a day at the beach.
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.
Seco de Pollo (Ecuadorian-Style Chicken Stew)
This lush, rich Ecuadorian stew belies its name, “seco,” which in Spanish means “dry.” In this recipe from the cookbook “My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American,” Kiera Wright-Ruiz boosts the flavor by first browning the chicken in a pot to a golden veneer, then gently sizzling a pulverized sofrito of onion, garlic and bell pepper in its rendered fat, scraping up the lovely dark bits. Traditionally, the chicken was simmered in chicha, a fermented alcoholic beverage often made with corn, yuca or quinoa, but a simple lager will do here, bringing a mellow, malty depth. The beer’s trace bitterness is offset by tomatoes and naranjilla, also known as lulo, a small indigenous fruit that’s lime-sour and oozily tart like a pineapple. (You may substitute freshly squeezed orange juice.) Submerged in broken-down tomatoes, naranjilla and beer, the chicken lounges, loosens, relents. At the very end, there’s a splash of vinegar to snap everything into focus, and cilantro by the fistful, clean and bright.
Jjajangmyeon (Black Bean Noodles)
Smothered in a supersavory gravy studded with pork belly, these chewy wheat noodles are South Korea’s cultural equivalent to delivery pizza in the United States. Traditionally a takeout food, this variant of China’s zha jiang mian was created in Incheon, South Korea, by Chinese migrant workers around the turn of the 20th century. Over the years, the dish has become sweeter and richer with pork to match Korean palates. A flavorful broth results in the most flavorful jjajang sauce, which is simmered slowly here to develop the deep comfort of onion and cabbage that scaffolds umami sweetness over the fragrant pork belly. Traditionally, powdered starch thickens the sauce, but here, grated potato achieves the same effect with less gloopiness.
Braised Chicken and Greens With Cheese Grits
Few dishes will keep you as cozy as this bowl of spicy chicken and Swiss chard cradled by cheesy grits. There’s nothing quite like a bowl of hot grits. Incredibly versatile, they can be eaten for any meal and in any number of ways: sweet or savory and cheesy, like the Parmesan grits at the heart of this meal. The well-seasoned chicken thighs are tenderized with lemon juice and the Swiss chard turns silky when simmered in the tomato broth. Switch out the chard for any other dark, leafy greens, such as kale, spinach or collard greens, and adjust the cooking time as needed.
Easy Savoy Cabbage
Savoy cabbage, in season from late fall through early spring, doesn't need much to be outstanding — just a simple steamy butter bath and some salt and pepper. Unlike regular green cabbage, crinkly savoy grows with looser, more delicate leaves which still maintain their bite after cooking. Though the core is edible, it's much denser than the leaves and cooks more slowly. Cut it out and discard, or finely slice it so that it cooks at the same pace as the shredded leaves. Half a cabbage will do for this recipe; keep the other half wrapped in plastic in your fridge, where it will last in your crisper for up to 2 weeks. Serve this dish over rice and top with a fried egg for a simple weeknight meal, or enjoy alongside a roast to balance textures and flavors. Use leftovers for bubble and squeak or add to your weeknight stir-fry for extra flavor and texture.
One-Pot Kabocha Squash and Coconut Rice
Great on its own, this rice dish makes for a light, low-effort vegan meal, but it can also be served alongside seared tofu or grilled chicken. Kabocha wedges are shingled over a base of coconut rice seasoned with garlic and ginger. You’ll marvel at how the rice cooks through in the time it takes for the squash to tenderize. There’s an art to cooking rice in a pot, and the details make a difference. First, be sure to wash the rice thoroughly before cooking to rinse out the starch from the grains for a fluffier texture. Be patient and try not to peek under the lid while the rice is cooking, as you’ll want to keep the hot steam inside the saucepan. If the brand of coconut milk you’re using does not have any stabilizer, the liquid may appear curdled. Don’t be alarmed: It’s all fine and will still taste delicious.
French Onion White Bean Soup
French onion soup gets a hearty makeover in this vegetarian recipe thanks to the addition of creamy white beans. While the classic version usually involves a long and slow caramelization of onions, this recipe uses a few simple techniques to shorten the cook time without sacrificing flavor. The onions are cooked with the lid on, which traps the heat, encouraging the onions to cook faster and concentrating all the flavors. (Do make sure to use a pot that is wide and large; the onions will steam rather than caramelize if overcrowded.) While this recipe is vegetarian and alcohol-free, it is no less rich than the original; the pan gets deglazed with soy sauce (or tamari) and balsamic vinegar, which lifts off all the sweet, charred flavors. No white beans? Substitute with chickpeas or lentils. Taking a cue from the original, the soup is crowned with Gruyère croutons — and, veering from tradition, accented by mustard — to bring a big textural finish.
Chile-Lime Crispy Rice With Roasted Vegetables
Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate. This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy dressing and unexpected pops of crunch and chew from skillet-crisped rice. Serve as is, or toss in chopped peanuts, cooked shrimp, ground pork or shredded chicken for added protein.
Chicken, Leek and Potato Soup
Hearty and almost stew-like, this comforting soup is filled with potatoes and tender leeks (including the green parts) and gets a jolt of freshness from lemon and dill. For a zesty kick, stir in some finely grated garlic at the end, which preserves its bright flavor. Don’t skip the sour cream — its dairy tang adds an essential richness. A fresh crusty baguette or some garlic bread is all you might need to complete the meal.
Citrus-Soy Chicken Ramen
Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.
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Tomato-Coconut Soup
This Indian tomato soup gets its rich, creamy texture and flavor from coconut milk and ghee. Scoop it up with good crusty bread or pour it over rice for a filling meal.
Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.
Kuku Sabzi (Herb and Scallion Frittata)
Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations. This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage. While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color. Some families mix in walnuts or tart dried barberries for added texture and flavor, but this rendition keeps it simple, letting the herbs shine. Kuku is traditionally served with flatbread and can be enjoyed warm, at room temperature or even cold. For a perfect bite, wrap it in lavash with a dollop of yogurt, slices of salty feta and crisp radishes, which balance the richness with bright, fresh flavors.
Curried Coconut and Red Lentil Soup
In this quick-cooking and restorative soup, the key to building flavor fast is curry powder. While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper. Madras curry powder, used here, is a spicier variant featuring chile powder. In the time it takes for the vegetables and aromatics to soften, the red lentils cook through, creating a creamy, velvety texture when the soup is blended. The optional addition of coconut water reinforces the flavor of the coconut milk and balances the aromatic savoriness with a hint of sweetness. The extra hydration this soup provides is especially welcome during Ramadan.
Lemony Roasted Mushroom Pasta
A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta. Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump. Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor. A dash of soy sauce is just enough to intensify the umami of the dish. While using a single variety of mushrooms is just fine, incorporating different types will deliver more texture and flavor. To make this vegan, simply use nondairy butter and opt for nutritional yeast rather than cheese.
Stir-Fried Cabbage and Pork in Fish Sauce Butter
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
Spiced Pea Stew With Yogurt
Inspired by a warmly spiced Persian stew traditionally made with peas and tomatoes, this version allows the sweetness of the peas and the warmth of onions, ginger, cumin and turmeric to lead. It tops the pea stew with a fresh pea topping made from a portion of the just-cooked peas, plus crushed sesame seeds and chopped cilantro, all of which add vibrant color and texture when sprinkled over the stew just before serving. A drizzle of yogurt on top brings a cooling contrast. Serve the stew alongside steamed rice, pita or other fresh warmed flatbreads.
Pav Bhaji
A popular street food originally from Mumbai, pav bhaji is a flavorful and colorful mashed vegetable curry served with toasted and buttered dinner rolls or buns. Pav means “dinner roll” and bhaji “vegetable dish.” Typically, a mix of boiled potatoes, cauliflower, carrot and green peas are mashed and cooked with sautéed aromatics like onion, green bell pepper and tomatoes. The flavors are jolted awake with green chile, Kashmiri chile powder and the warming spices in the pav bhaji masala. You can purchase pav bhaji masala at Indian markets, or prepare your own blend. Look for pav at Indian markets, or use any dinner roll or slider bun. Salted butter should be used generously for a luscious, rich and comforting pav bhaji. To serve, squeeze lemon or lime over the bhaji to brighten everything up, sprinkle with fresh onion and use the pav to scoop up a glorious bite.
Broccoli Rabe Pesto Pasta
Blitzing pungent broccoli rabe into a creamy, nutty pesto (along with walnuts, garlic, Parmesan, olive oil and lemon juice) helps mellow any bitterness in this verdant weeknight pasta. Start by quickly boiling the broccoli rabe and garlic, which takes the edge off. Fans of broccoli rabe will enjoy extra bites of the greens throughout this pasta dish, and those looking to round the flavors out further would do well to add cooked Italian sausage, cannellini beans or a dollop of ricotta cheese. The broccoli rabe pesto can also be used as a topping for crostini or pizza, and can be kept in the refrigerator for up to 3 days, or frozen for up to 3 months.
Little Gem Salad With Crispy Halloumi
Meet halloumi crumbs, a best-of-all-worlds garnish for salads, pastas and more. They’re crisp like toasted breadcrumbs, salty like Parmesan and still maintain some of halloumi’s signature chew. To make the crumbs, grate the sturdy cheese on the large holes of a box grater, then sizzle the strands in an oiled skillet. Here, pistachios and whole spices, like fennel or coriander seeds, are also added for a boost of flavor and even more textures. Even the simplest salad of crunchy, lemon-dressed lettuces can wow when these crumbs are showered on top. To make it a meal, serve it with roasted root vegetables, lentil soup or a grilled or roasted protein.
Cauliflower Satay
In this party-friendly appetizer, roasted cauliflower is paired with a shortcut version of the rich, creamy coconut and peanut butter satay sauce often served with chicken. To coax out deep, nutty flavor from the cauliflower, first roast it simply slicked with oil to help it caramelize, then coat it in a blended mixture of coconut milk, shallots, lemongrass and spices to bump up moisture and flavor and roast until tender. While your cauliflower roasts, you’ll prepare a supersimple peanut sauce by simmering coconut milk with red curry paste and peanut butter. (The salt and heat levels in store-bought curry pastes vary widely, so season your satay sauce accordingly.) Intended as an appetizer, this recipe is hearty enough to work as a main course when served with rice, but also pairs well with crispy or grilled tofu, grilled chicken or steamed vegetables, and can dazzle as the centerpiece for a main-course salad.
Skillet Cornbread
This cornbread recipe from photographer, documentarian and writer Pableaux Johnson is a simple and rustic standard. Baked in a hot skillet to encourage crispy edges and a substantially toasty bottom, cornbread is traditional to many regions in the South. This recipe was passed down by Mr. Johnson’s grandfather, Achille Leon Hebert from Baton Rouge, La., and it was served every Monday at Mr. Johnson’s legendary red beans and rice community table at his home in New Orleans. It traveled with him across the country on his Red Beans Roadshow, where he collaborated with local chefs and served dozens of communities over the span of almost a decade.