lunch

Scallion-Oil Noodles / Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.

Bean Lavash Triangles / Photo by John Lee
Serve this dish of mashed beans wrapped in flatbread and pan-fried until crisp as a appetizer, or alongside a big green salad for lunch or dinner.

COOK 90 - Salad Power Sprinkle - RECIPE / Photo by Joseph De Leo, Food Styling by Anna Stockwell
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.

COOK 90 - Power Sprinkle - RECIPE / Photo by Joseph De Leo, Food Styling by Anna Stockwell
Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein\!) to, or just eat it straight out of the jar as a snack.

Super Simple Overnight Rice Porridge.jpg / Photo by Aubrie Pick
This velvety Vietnamese rice porridge gets a deep flavor¡ªand a jump-start in cooking¡ªfrom soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Spicy Mushroom Larb / Photo by Chelsie Craig
We¡¯ve never met a riff on larb that we didn¡¯t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

red-pesto-rigatoni-recipe-BA-101119.jpg / Photo by Chelsie Craig
This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. 

Pork Katsu Sandwich / Photo by Alex Lau
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

Sous Vide - pork cold cuts - RECIPE / Photo by Joseph De Leo, Food Styling by Anna Stockwell
This sous vide method results in pork that¡¯s juicy and tender that you can use as cold cuts for sandwiches all week long.