I don't know about you, but my evenings often involve a last-minute scramble to get the next day's lunches prepped and portioned before bedtime. The last thing I want to do is wait around for a pot of rice or a batch of beans to cool down. That's when I pull out my baking sheet.
On a busy weekday morning, packing a school lunch that is both appealing to kids and healthy can feel like an impossible task. But today Katie Sullivan Morford, author of Best Lunch Box Ever, shares how a little pre-planning can go a long way in putting together tasty, nourishing lunches with a minimum of time. Even if you don't have kids, you just might want to make this veggie-packed, 10-minute lunch for yourself!
No matter how creative or spontaneous or inventive I aim to be with my weekday lunches, at some point I always end up craving just simple a tuna salad sandwich. It's lunchtime comfort food. Has it been a while since you last had tuna salad? Here's my favorite, most basic recipe. I think it's just about perfect.
On Sukkot, which begins tomorrow night, Jewish families around the world will head outside to eat under the stars. As the Jewish calendar’s harvest festival holiday, there is a tradition of building temporary outdoor huts called sukkahs, which serve as al fresco dining rooms during the weeklong holiday.
As wonderful as it is to have an excuse to dine in the great outdoors, autumn can be an iffy time of year — sometimes gloriously crisp, other times uncomfortably chilly. To bring a bit of warmth to the table, Sukkot cooks traditionally serve a variety of steaming stews, soups, and casseroles that feature the hearty root vegetables and squash available this time of year.
This recipe just goes to show that you can make more in 15 minutes than just a sandwich. This salad relies on store-bought fresh cheese tortellini and a few other grocery staples to make an easy, satisfying lunch salad that hits all the right notes. Savory, salty, sweet. Crunchy, chewy, tender. Even better, you can make today and have the leftovers all week long.
Are you looking for some fresh ideas for lunches you can pull together on busy weekday mornings? So are we — which is why we are turning to the experts this week, asking chefs and food writers for their favorite 10-minute lunches on the go. Today writer, father and co-host of the Spilled Milk podcast Matthew Amster-Burton talks about why Japanese rice balls should be your new lunchbox staple, and shares a helpful how-to video for making them at home.
Q: How can I eat healthy, affordable lunches and dinners on the go? I am a single young professional and I've recently discovered I can't eat like I use to in college. My dilemma is that if I haven't had ample time to plan, I end up eating fast food and/or spending more money that I should on food. I've had enough of the same old stand-by casseroles that reheat well.
My best defense against an unhealthy, overpriced lunch during the week is something I've made myself, ahead of time. When I need to get back into the groove of healthy eating, or when I'm craving it, I make a big pot of miso soup to keep in the fridge. The soup can be whatever I want it to be. For a lighter meal, I add a handful of greens. If I'm hungrier, tofu or chicken does the trick.
Have you ever spent months, years even, trying to replicate a recipe from a favorite restaurant? I've been trying to perfect this chopped salad since the day I first tasted it at my beloved red-sauce Italian joint in L.A., and I'm proud to say I think I finally nailed it. (Sans the red checkered tablecloths.)
It's Monday morning. You don't have much time to pack a lunch and get out the door to work or school — what do you do? If you're sick of relying on peanut butter sandwiches for last-minute weekday lunches, you are not alone in the search for fresh ideas. This week we are talking to chefs, food writers and bloggers about their favorite packed lunches that take just ten minutes to put together.
Up first are two ideas from Rozanne Gold, a four-time James Beard award winner and author of Recipe 1-2-3, the cookbook that inspired the Minimalist column in the New York Times. As you might expect, she has some great advice for pulling together appealing, elegant lunches with just a few ingredients.