Lunch & Dinner
LATEST STORIES
Chicken Mole
Mole is a traditional Mexican sauce that has many variations and usually takes hours to cook. This adaptation is quicker but still silky and flavorful.
Black Bean Chili With Chipotle And Dark Chocolate
Spicy and smoky chipotle pepper pairs well with dark chocolate.
Roasted Butternut Squash With Cocoa-Bean Peppercorn Cream
Cocoa-infused cream pairs nicely with warming spices such as black pepper, cumin, and cinnamon, and it complements a variety of veggies, including carrots, sweet potatoes, and even green beans.
Spring Greens and Zucchini Lasagna
This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute, too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to the ricotta provides richness and flavor.
Watercress, Citrus, and Avocado Salad
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
Spring Greens Korean Rice Bowl
Greens are an essential part of any rice-bowl dish. This version features pork, but you could easily use beef, chicken, fish, or tempeh, and you can sub in any seasonal veggies.
Spring Green Pakoras: Indian Fritter Recipe
These little Indian fritters are traditionally made with spinach or other vegetables but are fantastic when made with mustard greens, dandelion greens, watercress, nettles, or arugula. Serve with the yogurt-mint sauce.
Maple-Vanilla Greek Yogurt
Making your own flavored yogurt is a breeze — and you can control the ingredients and sugar level to boot. This is a perfect base for granola-fruit parfaits.
Adriane Angarano’s Turkey and Veggie Meatballs
Spice up your lunch menu with these turkey and veggie meatballs.
Kathie Swift’s Tempeh and Vegetable Skewers
Makeover your lunchbox with these veggie skewers!
Asian-Inspired Salmon Niçoise
A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.
Miso Broiled Salmon
Miso is a fermented paste traditionally made with soybeans. There are many different types available; red miso is particularly good for this dish. Serve on a bed of brown rice with a side of braised greens.
Salmon and Veggies Baked in Parchment
Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.
Cajun Salmon Burger
Salmon burgers can be prepped a day in advance. To save time, ask your butcher to skin and bone the fish. In a pinch, you can also use canned or leftover salmon. For an Italian-inspired burger, substitute fresh basil for the green onions and sun-dried tomatoes or olives for the jalapeños. For a burger with an Asian flair, add a teaspoon of fresh grated gingerroot, and use tamari and cayenne instead of salt and pepper.
Polenta Pizza Crust With Pesto, Brussels Sprouts, and Roasted Red Pepper
This simple-but-hearty polenta crust, adapted from Lynne Rossetto Kasper’s The Italian Country Table, is a cinch using Kasper’s double-boiler technique.
Socca Pizza Crust With Swiss Chard, Chorizo, and Egg
Socca is a kind of crepe made with chickpea flour. It makes a delightfully delicate pizza crust. Try adding chopped herbs or spices to the batter before baking. It’s an Italian tradition to crack an egg onto a pizza and bake until it is just slightly set. When you cut into the pizza, the liquid yolk runs onto the crust and adds to the flavor.
Potato Pizza Crust With Onion, Mushroom, Anchovy, and Olive
Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.
Mochi Pizza Crust With Pear, Prosciutto, and Pecan
Traditional mochi, which is glutinous rice, creates a thick crust that is crunchy on the outside and gooey on the inside. (This preparation makes it thin and crispy.) Adding pears to a pizza may seem unusual, but the fruit’s sweetness pairs wonderfully with the salty ham. Avoid overloading the delicate mochi crust.
Cauliflower-Parmesan Pizza Crust With Bacon, Arugula, and Tomato
Compatible with most savory pizza toppings, this delicate crust is best made into personal-size pizzas. The BLT-inspired topping here uses fresh arugula to zing things up.
Braised Lamb Shanks With Parsnips and Parsley-Mint Gremolata
Parsnips impart an aromatic quality to this slow-cooked dish, which is perfect for a Sunday supper. Mint adds a fresh flavor element to gremolata, a dry condiment traditionally made with parsley, lemon zest, and garlic.