Midtown Lunch: Takeout Recipes
Zach Brooks has a mission: to help office workers in big cities find something truly tasty to eat at lunchtime. But he has a few strict rules for his Midtown Lunch blogs. No salad: "It's not a meal, it's an appetizer," he says. Also, no grilled-chicken sandwiches: "There's no passion there!" And lastly: "It has to be under $10." Brooks's one-time hobby (he started the blog in New York in 2006 while working at SiriusXM satellite radio) is now a career: He recently established a Los Angeles site, and he's launched new ones for Philadelphia and downtown Manhattan. Here, F&W's Grace Parisi created fast versions of Brooks's favorite dishes, including the Peruvian meat-and-fries combo lomo saltado. "Anytime you put french fries into the dish, I'm in," Brooks says. "What's better than that? Nothing, that's what."
Grace's Fast Takes
Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple. The version here is lighter than take-out because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.
Grace's fantastic version of the flavorful dish pairs beautifully with a spicy Santa Barbara Syrah.