Speedy lunches that don’t skimp on flavor.

By

John Becker

Editor

John Becker is an editor with over a decade of experience researching and writing about food. He revised and updated the latest edition of The Joy of Cooking.

Published January 05, 2026

Serious Eats / Melati Citrawireja

Many of us get caught flat-footed around lunchtime. Even some meticulous meal planners tend to forget about lunch. Maybe we just assume there are suitable leftovers squirreled away in the refrigerator, or a spare pack of instant ramen in the cupboard. Though scrounging and relying on convenience foods can be practical, nothing beats a freshly prepared meal made from scratch. Here are 15 recipes we turn to for lunch when we’re short on time and don’t want to order out.

Serious Eats / Peyton Beckworth

Few sandwiches are as simple, convenient, and comforting as the tuna melt. Chances are, you have the ingredients to make one right now. Editorial director Daniel’s classic, stripped-down version has a light and fluffy tuna filling thanks to the addition of panko crumbs and extra mayo.

Serious Eats / Amanda Suarez

During peak tomato season, lunch practically makes itself. Sure, purists can save time by opting for a classic tomato sandwich, but with just two more ingredients and ten extra minutes, you could have yourself a top-tier BLT.

Serious Eats / Amanda Suarez

Serious Eats contributor Swetha Sivakumar has dialed in her method for making super speedy chana masala. She starts by briefly simmering chickpeas with a pinch of baking soda, which tenderizes them quickly. She blooms spices and aromatics in butter, then adds tomato paste along with the tender chickpeas, which mimics the richness and thickness of a long-simmered masala.

Serious Eats / J. Kenji López-Alt

This quesadilla from former Serious Eats editor Kenji has a spicy, bright filling and comes together in no time. Finely diced zucchini, corn kernels, and minced jalapeño are briefly sautéed, then mixed with shredded cheese so that every bite is packed with flavor. For crisp, puffy quesadillas, be sure to fry in plenty of oil.

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Serious Eats / Maureen Celestine

Serious Eats contributor Afton Cyrus’ chickpea salad is half falafel, half hummus, and 100% delicious. Using a food processor helps emulsify the sauce and chop the vegetables into a cohesive, scoopable salad, making it easy to spread on bread or stuff into a pita pocket.

Serious Eats / Amanda Suarez

Cooking extra rice may seem like a misstep, but only if you have never known the satisfaction of turning your leftovers into fried rice the next day. Kenji’s recipe walks you through the basics of this essential dish and how to best prepare it using several different kitchen setups.

Serious Eats / Vicky Wasik

Soft, spreadable ‘nduja sausage adds meatiness, heat, and a sharp lactic tang to our classic three-ingredient mac and cheese. Every aspect of this recipe is streamlined: The macaroni is cooked in just enough water to cover, which reduces the time it takes to boil. Using evaporated milk thickens the sauce without the fuss of making a roux, and the ‘nduja just melts right into the pasta.

Serious Eats / Vicky Wasik

Here, thin sheets of beaten egg are cooked, then stacked on top of each other on a plate with thinly sliced scallions and soy sauce added between each layer. The result is an omelette with varied textures: Each layer has a well-cooked bottom and a custard-like consistency on top. Served with rice, it makes a very satisfying lunch for two.

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Serious Eats / Amanda Suarez

Craving a salmon fillet for lunch? Turn on the broiler. A combination of mayo, whole-grain mustard, and honey keeps this salmon moist and gives the fillet a tangy browned crust. Pair with a steamed vegetable, cooked grains, or a simple salad, and lunch is served.

Serious Eats / Vicky Wasik

Serious Eats / J. Kenji López-Alt

These microwave nachos are almost as good as the traditional baked kind—and take a fraction of the time. Simply toast the chips in the microwave first to amp up their corn flavor, melt the cheese, and top with pickled jalapeño slices.

Serious Eats / Amanda Suarez

Do yourself a favor and prep some egg salad ahead of time, and you’ll be able to make yourself an egg salad sandwich whenever the mood strikes. This herby version is light and rich, and gets its fresh, tangy flavor from plenty of fresh dill, tangy crème fraîche, and a touch of Dijon.

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Serious Eats / J. Kenji Lopez-Alt

“Quick enchiladas” seems like a contradiction in terms, but Kenji’s stovetop method really does deliver. Simply roll up leftover roast turkey or chicken in warmed corn tortillas, arrange them side by side in a skillet, and fry them on all sides. Finished with warmed store-bought mole sauce and a healthy sprinkle of shredded cheese, it’s a satisfying lunch that comes together in just a few minutes.

Serious Eats / Melati Citrawireja

This quick Indonesian noodle stir-fry is perfect for lunch if you’re craving vegetables and want something more substantial and comforting than a salad. Sure, there’s a little knife work involved, but sometimes taking a little break to slice and mince your way through a few vegetables can be a nice change of pace. Do not skimp on the crunchy fried shallot topping!