Lunch Box

Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl.

Matt Neal started with a recipe for ratatouille from his father, the legendary Southern chef Bill Neal, and used it as the basis for his own version. Neal cooks the key ingredients—eggplant, zucchini, bell peppers and onion—separately. "That way, I can make sure each vegetable cooks exactly how I want it; plus they won't steam in a big group all together," he says.

Bklyn Larder sells fantastic prepared foods and locally sourced products. This recipe comes from its 2013 cookbook Franny's: Simple Seasonal Italian.

Karen DeMasco's crumbly soft, jammy-sweet bars travel well, so they're ideal for school bake sales. She says, "They are quick to put together with pantry staples, and everyone seems to love them." They're delicious made with any flavor of jam, as well as the raspberry preserves called for here.

This velvety, fresh-tasting tomato soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days. The soup is terrific served hot or chilled.

This recipe relies on two time-saving, store-bought ingredients: rotisserie chicken and mango chutney, which adds a hit of instant flavor to the curry-yogurt sauce.

Chef Douglas Monsalud serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.

Chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.

This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go.

Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.

Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.

Jonathan Waxman’s tasty chicken salad is dressed with a mix of yogurt and Gorgonzola cheese.

Chef Art Smith loves to toss whole grains, like farro, into his green salads to make them more substantial. In addition to farro, try this salad with wheat berries, spelt or barley. Most farro is slightly pearled (the white starch shines through the brown hull), so it cooks quickly. If it's not, it may take longer to cook.

These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great substitute for store-bought energy bars. They can be made with almost any mix of nuts and dried fruit.

"If I don't have good food at hand, I always eat the wrong thing" Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.

The dill sauce can be stored in a small container or sandwich baggie and then spread on the sandwich at lunchtime. If raw onions have too much of a bite, tame them by rinsing the slices under cold running water or soaking them in a bowl of cold water for a few minutes.

Chef Mark Peel flavors roasted cauliflower and green beans with a mild curry powder in this make-ahead recipe.

This pork tenderloin makes a wonderful dinner. Then use leftover slices for a tasty sandwich with smoky sauerkraut-bacon relish and a sweet-tart chutney of pears, ginger, vinegar and mustard seeds.

Literally "bathed bread" in the ancient dialect of Provence, pan bagnat delivers meat, bread and salad all in one handful. You both brush the bread with oil and let the finished rolls sit for a few minutes to allow the dressing to permeate the bread and "bathe" it with flavor.

Lori Baker gives classic chocolate-chip cookies a delightful tweak by browning the butter for the dough to add a hint of nuttiness. The dough will need to sit overnight in the refrigerator, so plan accordingly.