A reader named Sonia wrote in to share her go-to work lunch: a chopped salad. “The hot button is to eat this salad with a spoon so that you style all of the substances and textures in every chew,” she says. “I purchase a rotisserie rooster at Costco, cook dinner some quinoa, and chop cabbage, snap peas, and cucumber in the beginning of the week. Then, I throw all of it collectively — together with citrus, cashews, sesame seeds, and fried onions — in a container with Asian sesame dressing earlier than heading out the door.” Right here, 10 extra readers share their favourite recipes…
“The recipe I’ve made 100 occasions is pearl couscous with creamy feta and chickpeas. It’s a brilliant simple vegetarian meal, and I often have the substances available.” — Emma
“I make focaccia so usually, I wrote the recipe on the within of a kitchen cupboard! You need to use totally different toppings, however the showstopper is a backyard focaccia (pictured). There’s nothing like freshly baked bread when company come over!” — Samantha
“That is extra of a no-recipe recipe, however I like making totchos — tater tot nachos. I often bake them till crispy, then prime with chili, mozzarella, scallions, bitter cream, avocado, and Fritos. I made this chili from scratch, however I additionally hold cans of chili available if I crave totchos on the final minute.” — Katie
“I’ve been a do-it-yourself granola fan for many years. The man I’m seeing launched me to Eleven Madison Park’s recipe and WOWZERS, it’s been on repeat right here in double batches for months. It’s the proper stability of salty and candy, and like every good granola recipe, you’ll be able to throw in any pantry additions and it nonetheless delivers.” — Kirsty
“Fingers down, my go-to recipe is Melissa Clark’s za’atar rooster. Almost everybody who tries it asks for the recipe, and it’s my household’s most requested dish. I often make a double batch, then serve the leftovers over greens or in a wrap. Heat, or eaten chilly straight from the fridge, it’s a delight!” — Robin
“As soon as every week, we make a giant kale salad that’s an amalgamation of a number of recipes. We make the baked tofu from Weekday Vegetarians and a dressing from Merely Julia, then add apples. Different widespread substances embody candy potato, feta, and a crunchy topping, like pepitas or sunflower seeds. I additionally realized that it’s best to therapeutic massage your kale with olive oil, and that’s been a recreation changer!” — Kathy
“My mother cooked pork milanese meal usually. It’s the only of meals, and he or she usually paired it with garlic-butter egg noodles, a facet of peas, and lemon for garnish. My daughter Vivian, on the tender age of 5, has mastered this recipe. My mother died earlier than she might meet her, however could this recipe stay on.” — Claire
“My sister and I at all times make Fanny’s Rooster (named for chef Alice Waters’s daughter Fanny). It’s roasted at excessive warmth over leeks that soften down right into a scrumptious, leek-y confit. It’s at all times comforting and makes us miss one another rather less — she’s in Australia, I’m in Paris.” — Lauren
“Our present supper rotation is sort of small (we’ve got younger choosy eaters), so lunch is my second to eat issues I actually wish to, like this heat salad with arugula, roasted beets and goat cheese. It takes 20 minutes to place collectively and makes sufficient for 2 salads, which suggests two lunches!” — Chloe
“My favourite recipe is one I found in your weblog: Jenny Rosenstrach’s brothy lima beans with burrata. I’m obsessed. I even make it for all my buddies throughout their postpartum seasons; it’s so satisfying. Thanks, Jenny!” — Erin
Now we’d like to know, what’s your go-to recipe?
P.S. 5 recipes price memorizing and a dinner that’s so good, it has a nickname.
