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Lunch

Katsudon

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.

Tonkatsu

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

Blender Mac and Cheese

What could we possibly add to the pantheon of mac and cheese knowledge that’s been built and tested within an inch of its life? How about a blender?

Funeral Potatoes

Recognizable by the creamy, cheesy bites filled with mouthfuls of crunchy cornflakes, funeral potatoes or Texas potatoes are a beloved hash brown casserole.

Baked Turkey Wings

These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.

Poached Halibut With Warm Herb Vinaigrette

Poaching halibut allows you to treat the fish gently and avoid overcooking.

Salt Cod Fritters

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.

Vegan Bánh Mì

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

Vegan Pho

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

Fried Pork Chop

Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.

Carrot-Orange-Ginger Soup

This soup is inspired by ginger-turmeric carrot-orange juice at the juice bar. You can swap in cream to make it richer, or coconut milk to make it vegan.

How to Cook a Ham

Use a fresh or smoked ham for this easy holiday ham recipe with brown sugar glaze.

Tomato-Watermelon Gazpacho

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

Brooke's Carrot-Farro Salad

This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.

Qorma-e-nakhod (Stewed Chickpeas With Spinach and Goat Cheese)

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

Karla’s Creamy Curry Pasta With Mussels

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

Djon Djon

This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.

Cheesy Rice Grits With Bacon and Chiles

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

Flammkuchen

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

Spinach Frittata With Raisins and Pine Nuts

Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
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