Lunch

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. Make it to accompany any soup, salad, or pasta.

Here we give you chargrilled flavor, minus the grill; deeply browning the broccoli in a cast-iron skillet instead. 

What’s the best part of a baked mac and cheese? The crispy edges, obviously. This sheet-pan recipe maximizes the crunch.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Dan dan noodles are a popular Sichuan street snack, named after the bamboo shoulder pole used to carry it.