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Lunch

Explore 2845 recipes, 9 projects, 84 articles, 47 galleries, 124 videos, and more

Salmon Chowder

Time:50 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
  • 1 red onion, quartered and thinly sliced
  • Coarse salt and freshly ground white pepper
  • 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 2 carrots, halved lengthwise and thinly sliced
  • 6 cups store-bought low-sodium or Homemade Fish Stock
  • 12 ounces skinless salmon, cut into 3/4-inch-cubes
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill
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Huevos Rancheros Wraps

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No-Bake Chocolate and Peanut Butter Oatmeal Bars

Ingredients
  • Vegetable oil cooking spray
  • 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
  • 1 1/2 cups old-fashioned oats
  • 1 1/4 cups confectioners' sugar
  • 1/4 teaspoon coarse salt
  • 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
  • 1 cup chunky peanut butter
  • 3/4 cup plus 3 tablespoons smooth peanut butter
  • 10 ounces semisweet chocolate, melted
  • 1 1/2 ounces milk chocolate, melted
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Poached Egg with Rice and Edamame

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Ham, Zucchini, and Gruyere Frittata

Time:25 mins
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Tomatoes Stuffed with Corn and Black Beans

Time:30 mins
Ingredients
  • 4 beefsteak tomatoes
  • 2 tablespoons olive oil, divided
  • 3/4 cup corn kernels (from 1 large ear)
  • 2 scallions, white and green parts separated and thinly sliced
  • 1/2 to 1 small jalapeno, seeded and finely chopped
  • 1 cup drained, rinsed black beans
  • 1/2 cup shredded sharp cheddar (2 ounces), divided
  • 1 cup fresh breadcrumbs, divided
  • 1 tablespoon lime juice
  • Salt and pepper
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Grilled Hot Dogs with Sweet-Hot Relish

Time:55 mins
Ingredients
  • 1/2 cup julienned cornichons, plus 1 tablespoon pickling liquid
  • 1/2 cup thinly sliced sweet onion, such as Vidalia
  • 6 tablespoons thinly sliced sweet-hot red peppers, such as Peppadew
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 baguettes, ends trimmed
  • 6 hot dogs (preferably nitrate-free)
  • Safflower oil, for grill
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Ratatouille

Time:1 hour 15 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar
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Lemon-Herb Sardine Salad

Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 Tbsp rinsed capers
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 finely diced stalks celery
  • Two 4.4-oz cans olive-oil-packed (drained) sardines
  • Coarse salt and freshly ground black pepper
  • Lettuce, for serving
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