lunch
We have over 34,000 recipes. These are the 50 readers come back to again and again.
We asked five chefs to come up with new ways to use up Thanksgiving turkey. Here are their recipes.
This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.
We're on the cusp of #sweaterweather. You know how to dress—here's what to cook.
Whether it's getting dinner on the table night after night or getting your children off to school with a healthy lunch, our latest recipe roundup has you covered.
We love the Spanish classic, but there's a whole world of cold soups to explore.
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out. Trust.
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.
At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.
Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Because would it really be a barbecue without grilled corn?
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
