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A reader named Sonia wrote in to share her go-to work lunch: a chopped salad. “The secret’s to eat this salad with a spoon so that you style all of the components and textures in every chunk,” she says. “I purchase a rotisserie rooster at Costco, prepare dinner some quinoa, and chop cabbage, snap peas, and cucumber at 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 instances is pearl couscous with creamy feta and chickpeas. It’s an excellent simple vegetarian meal, and I normally have the components readily available.” — Emma
“I make focaccia so usually, I wrote the recipe on the within of a kitchen cupboard! You should utilize totally different toppings, however the showstopper is a backyard focaccia (pictured). There’s nothing like freshly baked bread when visitors come over!” — Samantha
“That is extra of a no-recipe recipe, however I like making totchos — tater tot nachos. I normally bake them till crispy, then high with chili, mozzarella, scallions, bitter cream, avocado, and Fritos. I made this chili from scratch, however I additionally preserve cans of chili readily available if I crave totchos on the final minute.” — Katie
“I’ve been a home made 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 all good granola recipe, you’ll be able to throw in any pantry additions and it nonetheless delivers.” — Kirsty
“Palms 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 normally 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 components embrace candy potato, feta, and a crunchy topping, like pepitas or sunflower seeds. I additionally discovered that you need to therapeutic massage your kale with olive oil, and that’s been a sport changer!” — Kathy
“My mother cooked pork milanese meal often. 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 may meet her, however might this recipe dwell on.” — Claire
“My sister and I all the time make Fanny’s Hen (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 all the time 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 younger choosy eaters), so lunch is my second to eat issues I actually need 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 implies 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 associates 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 value memorizing and a dinner that’s so good, it has a nickname.
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