Tested recipes for every meal, skill level, and craving
Lunch ideas that beat the takeout habit: sandwiches, grain bowls, salads, and hot-box-friendly mains. Tested for make-ahead viability and how they hold up at room temperature.
The Bastille Day French classic – all-butter pate brisee shell filled with smoky lardons, creme fraiche-and-egg custard, and a touch of nutmeg. The original 16th-century quiche from Lorraine – no cheese, despite what American restaurants claim.
The Japanese cold ramen for summer – chilled wavy noodles in tangy sesame-soy sauce, topped with five distinct ingredients arranged radially: ham, egg crepe, cucumber, tomato, and corn.
The American cookout side – Yukon Gold potatoes boiled in salted water, dressed warm with mustard-mayo, hard-boiled eggs, celery, red onion, and dill. The July 4th picnic standard.
The Hanoi street-food classic – grilled pork patties in sweet-sour nuoc cham broth, served with cold rice vermicelli and a heap of fresh herbs. The cooling Vietnamese summer lunch.
The Greek summer salad – cold ripe watermelon cubed and salted, tossed with crumbled block feta, torn mint, red onion, lime, and good olive oil. The salty-sweet plate that defines Mediterranean July.
Shanghai’s iconic soup dumplings with delicate pleated tops and pork-broth jelly that melts into hot soup as you steam. Made with gelatinized broth and the Din Tai Fung 18-pleat standard.
