Lunch

Easy to make, impossible to stop eating.

Just like the state fair, minus the crowds.

With lightning-quick shrimp and an easy garlic butter sauce, this crowd-pleasing pasta builds flavor fast.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

This Southern-style potato salad recipe comes from legendary chef Leah Chase. Bookmark it for cookouts, potlucks, and any other delicious occasions.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Let summer squash be itself for once in this creamy zucchini risotto recipe.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

Cornell chicken is a regional specialty grilled chicken that’s served at every fair, fundraiser, and cookout between the Finger Lakes and the Hudson Valley.

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea.