Polish Zurek: Sour Rye Soup with White Sausage, Potatoes and Soft-Boiled Egg
If making zakwas from scratch, stir 1/2 cup rye flour with 2 cups warm water, 2 crushed garlic cloves and a bay leaf in a jar,...
Category
Lunch Recipes
Spanish Fabada Asturiana: Slow-Simmered White Bean Stew with Chorizo and Morcilla
Drain the soaked beans and place them in a large heavy pot with the chorizo, morcilla, bacon, ham hock, onion halves, garlic a...
French Onion Soup: Soupe a l'Oignon Gratinee with Caramelized Onions and Gruyere Toast
Melt the butter with the olive oil in a heavy Dutch oven over medium heat. Add the onions, salt and sugar and stir to coat. Co...
Welsh Cawl: Slow-Simmered Lamb, Leek and Root Vegetable Broth for Chilly Autumn Lunches
Season the lamb with salt and pepper. Heat the oil in a large heavy pot and brown the lamb on all sides in batches, about 8 mi...
Turkish Ezogelin Corbasi: Red Lentil and Bulgur Soup with Mint and Pepper Paste
Warm the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 7 minutes until soft and golden at the edg...
Hungarian Gombaleves: Creamy Paprika Mushroom Soup with Sour Cream and Fresh Dill
Melt the butter in a large heavy pot over medium heat. Add the onion and cook, stirring, for 5 to 6 minutes until soft and tra...
Lebanese Kibbet Laqteen: Baked Pumpkin Kibbeh with Spinach, Chickpeas and Sumac
Heat the oven to 400°F (200°C) and coat a 9x13-inch baking dish with 2 tablespoons of the olive oil. Serves 6 Ingredients ...
Portuguese Caldo Verde: Silky Potato and Kale Soup with Smoky Chourico for Chilly Days
Heat 1 tablespoon of the olive oil in a large pot over medium heat and brown the chourico slices for 3 to 4 minutes until thei...
Turkish Gozleme: Griddled Flatbreads Stuffed with Spiced Butternut Squash and Feta
Mix the flour and 1/2 teaspoon of the salt in a bowl. Add the warm water and 2 tablespoons of the olive oil and knead for 5 mi...
Thai Pumpkin Coconut Soup with Red Curry, Lime and Crispy Shallots for Chilly Lunches
Heat 1 tablespoon of coconut oil in a small skillet over medium heat. Fry half the sliced shallots, stirring often, 5 to 7 min...
Moroccan Harira: Make-Ahead Lentil, Chickpea and Tomato Soup Packed Hot for Lunch
Heat the olive oil in a large soup pot over medium-high heat. Add the onion, celery and meat, if using, and cook for 6 to 8 mi...
Tuscan Ribollita: Make-Ahead White Bean, Kale and Bread Soup That Improves Overnight
Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for...
Polish Pierogi Ruskie: Make-Ahead Potato and Cheese Dumplings That Reheat for Lunch
Mix the flour and salt in a bowl, add the egg, sour cream and warm water, and knead for 8 minutes into a soft, smooth dough. C...
Vietnamese Pho Ga: 40-Minute Ginger Chicken Noodle Soup Packed Hot for the School Thermos
Char the onion and ginger cut-side down in a dry pot over high heat for 4–5 minutes, until blackened in spots. Serves 4 In...
Japanese Onigiri Lunch Boxes: Make-Ahead Salmon and Tuna Mayo Rice Balls for School
Rinse the rice in cold water, swirling and draining 4 to 5 times until the water runs almost clear. Cook with 3 1/4 cups water...
Italian Pesto Pasta Salad Jars: Make-Ahead Fusilli with Cherry Tomatoes and Mozzarella
Cook the fusilli in well-salted water 1 minute past al dente, drain and rinse briefly under cold water. Serves 4 Ingredien...
Korean Bibimbap Meal-Prep Bowls: Rice, Seasoned Vegetables and Beef with Gochujang Sauce
Whisk the gochujang, sesame oil, honey and rice vinegar into a smooth sauce; divide into 4 small lidded cups. Serves 4 Ing...
Singaporean Hainanese Chicken Rice Lunch Boxes with Ginger-Scallion Sauce
Place the chicken thighs in a pot with the sliced ginger, 2 whole scallions, the smashed garlic and 2 teaspoons salt. Add cold...
Egyptian Koshari Meal-Prep Bowls: Lentils, Rice and Pasta with Spiced Tomato Sauce
Simmer the lentils in 3 cups of salted water for 20 to 25 minutes until tender but not mushy. Drain and set aside. Serves 4 ...