Lunch, worth looking forward to.
Sandwiches, salads, soups, and bowls. Find your next lunch, choose your servings, and follow the complete recipe.
Sandwiches and salads
Read the full method before you start. Some dishes need cooking; keep perishable ingredients chilled.
New Orleans Muffuletta
A round Italian loaf holds layers of salami, ham, mortadella, and provolone, with olive salad, roasted peppers, and pepperoncini.
California Cobb Salad
Romaine is topped with chicken, bacon, eggs, avocado, tomatoes, and blue cheese, then dressed with red-wine vinaigrette.
Philly-Style Cheesesteak Subs
Thin slices of beef join sautéed onion, pepper, and mushrooms in toasted rolls, topped with melted provolone.
Pittsburgh-Style Steak Sandwiches
Sliced steak, provolone, crisp fries, and coleslaw fill Italian bread spread with mustard mayonnaise.
West Virginia–Inspired Pepperoni Rolls
Pizza dough is wrapped around pepperoni, mozzarella, and Parmesan, then baked until golden and served with warm marinara.
Maryland Crab Cake Sandwiches
Prepared crab cakes are served in toasted potato rolls with lettuce, tomato, pickles, and a lemon–Old Bay mayonnaise.
Cuban Sandwiches
Roast pork, ham, Swiss cheese, mustard, and pickles are pressed in bread until the crust is crisp and the cheese melts.
Chicago-Style Italian Beef Sandwiches
Sliced roast beef warms in seasoned broth with onion and peppers, then fills rolls with giardiniera and melted provolone.
Nebraska-Inspired Beef Hand Pies
Ground beef, cabbage, and onion fill crescent-dough hand pies with a little Dijon mustard, baked until golden.
Smoked Salmon Bagel Board
Toasted bagels are served with lemon cream cheese, smoked salmon, cucumber, red onion, capers, and dill.
Bowls, soups, and skillet favorites
Choose the portions that fit your household and cook when it works for you.
North Shore Garlic Shrimp
Shell-on shrimp cook in garlic butter with lemon and parsley, served with rice, shredded cabbage, and cucumber.
New England Clam Chowder
Clams and potatoes simmer with onion and celery in a creamy broth, finished with crisp bacon and parsley.
Sesame Tofu & Vegetable Bowls
Golden tofu, broccoli, and bell pepper are coated in a soy-sesame sauce and served over rice with green onions.
Chicken & Andouille Gumbo
Chicken, andouille, and okra simmer in a broth thickened with a dark roux, served with white rice.
Kentucky Burgoo
Beef, chicken, and smoked sausage simmer with tomatoes, lima beans, corn, and vegetables into a thick stew.
Chicken Knoephla Soup
Small homemade dumplings cook in a chicken and vegetable broth, finished with shredded chicken and half-and-half.
New Mexico–Inspired Pork Posole
Pork shoulder pressure-cooks with roasted green chiles and hominy, then is served with fresh radishes and cilantro.
San Francisco Cioppino
White fish, shrimp, and mussels cook gently in a tomato broth with fennel, garlic, and white wine.
Hawaiʻi-Inspired Shoyu Chicken Bowls
Chicken thighs are coated in a soy, ginger, and brown-sugar glaze, then served over rice with cabbage and carrot.
Kimchi Fried Rice & Egg
Cold cooked rice is stir-fried with kimchi, vegetables, and gochujang, then topped with a fried egg, green onions, and sesame seeds.
Corn & Poblano Quesadillas
Corn, poblano peppers, and red onion cook with cumin before being sandwiched between tortillas with melted Monterey Jack.
Turn a recipe into a week.
How we chose these recipes.
Selected for a midday meal: salads, sandwiches, and bowls. This is not a promise of a particular prep time or storage life.
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