Lunch
Beet and Fig Salad with Candied Pecans
Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.
Teach Your Kids to Make Their Own Lunch: Problem-Solving
In our final installment, we trouble-shoot challenges you and your children might run into as they take on this responsibility.
Cacio e Pepe Pie
In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.
Cheesy Corn Spoon Bread
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Teach Your Kids to Make Their Own Lunch: Part Three
This week is all about encouraging them to expand their horizons.
This Filipino Eggplant Omelet Is My Ideal Breakfast
I want to eat it all the time.
Squash Ribbon Salad with Orange and Chile
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.
Butternut Squash and Chorizo Hash
Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.
Curried Chickpea and Lentil Dal
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
The Garlickiest Fried Rice
Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.
Silky Peanut Butter Dressing
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.
Broccoli and Garlic-Ricotta Toasts
Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.
Cucumbers With Ajo Blanco Sauce
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Teach Your Kids to Make Their Own Lunch: Part Two
From grocery shopping to prep work, here's how you and your kids can nail the details.
What to Cook This Weekend: October 12–14
Getting into autumn with squash, soup, and cinnamon buns.
Teach Your Kids to Make Their Own Lunch: Part One
And they might actually eat it.
Pressed Broccoli Rabe and Mozzarella Sandwiches
These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.
19 of Our Favorite Prosciutto Recipes
Layer the salty Italian ham on sandwiches, drape it over a crisp-crusted pizza, or crisp the slices in a pan for a crunchy accent that will add life to any dish.
Vegetable Frittata With Asiago Cheese
At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.
Our Editors' 73 All-Time Favorite Recipes
We polled our staff and these are the tried-and-true recipes we can't get enough of.