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Lunch

Explore 2838 recipes, 9 projects, 84 articles, 46 galleries, 123 videos, and more

Open-Faced Tuna Nicoise Sandwich

Ingredients
  • 2 lemons
  • 1/4 cup finely chopped Italian parsley
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons capers, finely chopped
  • 4 anchovy fillets, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 4 half-inch-thick 5-ounce fresh tuna steaks
  • 4 half-inch-thick slices peasant bread, toasted
  • 2 bunches arugula (about 8 cups), stems trimmed to base of leaf
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Heirloom Tomato and Herb Salad

Time:10 mins
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Bocconcini and Tomato Salad

Time:10 mins
Ingredients
  • 3 pints mixed small heirloom tomatoes (6 cups), halved or quartered if needed
  • 2 1/2 cups fresh flat-leaf parsley
  • 2 cups bocconcini (mini mozzarella balls; 8 ounces), torn into pieces
  • 1 1/3 cups mild green olives, such as Cerignola (6 ounces), pitted and sliced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • Coarse salt and freshly ground pepper
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Oven Frites

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Chopped Salad for One

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The Classic Panini

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The Hammer

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Lemon-and-Piave Pizza

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Bruschetta with Tomatoes, Cucumbers, and Basil

Ingredients
  • 3 large, ripe tomatoes, seeded and chopped
  • 1/2 large red onion, cut into 1/4-inch dice
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1 cup fresh basil leaves, shredded
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon red-wine vinegar
  • 1 baguette
  • 2 to 3 peeled garlic cloves, for rubbing
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Ratatouille Phyllo Wraps

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