Lunch

This salad from Nancy Oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracin...

Daniel Patterson uses dandelion greens instead of the usual parsley to add a slightly bitter edge to his salsa verde....

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

Andy Ticer and Michael Hudman created this wow sandwich that just keeps on going with a filling of crispy, cheesy gri...

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes a...

This flavorful long-simmered dish is a nice change from the usual quick sautés, and it’s an especially good meth...

Fish sauce, lime juice and lemongrass make such a delicious dressing that it’s easy to forget how healthy this salad ...

“Buckwheat and basil actually work really well together,” Bill Kim says about this unlikely match-up of Japanese and ...

Daniel Humm’s terrific summer salad is crisp and lemony, with bits of meaty pancetta and lots of fresh mint. Slidesh...

Jamie Bissonnette likes to make this grilled-chicken salad with boneless thighs because they stay juicier than breast...

This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...

Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread,...