Caesar Salad
The original Tijuana Caesar: whole romaine leaves, a dressing built on egg yolk, anchovy and garlic, and croutons…
Sandwiches, salads and bowls that travel and reheat well. 422 recipes, in a suggested order.
Soups, wraps and boxed lunches you can make the night before sit here alongside the sandwiches. Before you make a batch for the week, check the storage note at the foot of each recipe. It says how many days the dish keeps in the fridge and whether it freezes.
The 422 recipes come from 53 cuisines; the largest groups are American (144), British (46), French (29), Italian (27) and Australian (19). Of these, 134 are ready in 30 minutes or less, start to finish; the quickest are Banana Sandwich (5 min), Cheese and Pickle Sandwich (5 min) and Ham and Cheese Sandwich (5 min). For 123, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 334 easy, 82 medium and 6 hard.
As written, 152 are vegetarian, 47 vegan, 103 gluten-free and 146 dairy-free. Another 24 meet a diet label only with a swap the recipe names, and the recipe says which.
The original Tijuana Caesar: whole romaine leaves, a dressing built on egg yolk, anchovy and garlic, and croutons…
Made only from soaked dried chickpeas — never tinned, never cooked — so the outside shatters and the inside stays…
Thinly shaved ribeye, sweated onions and melted cheese crammed into a soft hoagie roll. The debate over Cheez Whiz…
The Parisian café sandwich raised to its proper form: ham and Gruyère between buttered pain de mie, blanketed in…
The original quiche has no cheese in it, and once you taste this custard — barely set, heavy on cream, studded with…
A crackling baguette filled with pâté, mayonnaise, cold cuts or grilled pork, pickled carrot and daikon, cucumber…
San Francisco's contribution to world food: a steamed flour tortilla wrapped around rice, beans, meat, cheese, salsa…
Three ingredients, no room for error: bacon fried to the exact point of crispness, tomatoes salted and drained, and…
Potatoes and onion confited slowly in olive oil, then bound in egg and cooked until the centre is barely set and…
Prawn and pork wontons in a clear, dried-flounder broth with springy thin egg noodles. Cantonese, and the noodles go…
Red lentils cooked to nothing with onion, carrot and potato, blended smooth and finished with a spoonful of chilli…
Seasoned rice and a row of cooked fillings rolled in seaweed, brushed with sesame oil and cut into coins. Korea's…
Marinated pork shaved off a home-built stack, wrapped in pita with tzatziki, tomato, onion and — this is not…
Punjab's great weekend breakfast: dark, tangy chickpeas served with balloon-like fried bread. The chana is blackened…
Corned beef, sauerkraut, Swiss cheese and Russian dressing between rye, griddled in butter until the cheese runs and…
Waxy potatoes dressed while still warm so they drink in the vinegar, then finished cold with mayonnaise, celery, egg…
Maine lobster, barely dressed with mayonnaise, lemon and celery, piled into a split-top bun griddled in butter on…
The inside-out roll that introduced the West to sushi: crab, avocado and cucumber wrapped in seasoned rice and…
A spiced potato fritter in a soft bun with three chutneys and fried green chillies. Mumbai's street sandwich, sold…
Silky wontons with a prawn and pork filling floating in a clear, restorative broth. The wrappers are so thin they…
A proper white chowder — thickened with potato starch and a light roux rather than a bucket of cream — with sweet…
Roast pork, ham, Swiss cheese, pickles and mustard pressed in Cuban bread until the cheese melts and the crust…
A Japanese diner classic: ketchup-seasoned chicken rice wrapped in a thin omelette, either folded neatly or, in the…
A flaky turmeric-yellow pastry folded around spiced beef filling, crimped and baked until the edges are crisp and…
Sharp with black vinegar, hot with white pepper rather than chilli, and thickened to that distinctive silky body…
Beef skirt, potato, swede and onion, all raw, sealed in shortcrust and baked for nearly an hour so everything cooks…
Tuscan bread soup: cannellini beans, cavolo nero and soffritto cooked down, thickened with stale bread and then…
El Salvador's thick stuffed corn cakes, filled with cheese, beans or chicharrón and griddled until blistered, served…
Dense rye bread, buttered to the edges, built up with one main topping and a short list of things that agree with…
Pitta stuffed with fried aubergine, boiled egg, hummus, salad, pickles, amba and a great deal of tahini…
Thin pork steaks marinated in white wine, garlic and paprika, cooked fast in the marinade and piled into a crusty…
Crisp fried tortillas topped with chicken tinga — shredded chicken in a smoky chipotle and tomato sauce — with…
A composed salad, not a tossed one: each element dressed and arranged separately so every forkful is deliberate…
Warm potatoes dressed in a bacon, vinegar and stock dressing rather than mayonnaise — sharper, lighter, and much…
Thick, bouncy udon in a clear kake broth of dashi, soy and mirin — restorative, restrained and on the table in…
Buckwheat noodles rinsed in ice water and served cold on a bamboo mat with a small cup of concentrated dipping…
Indonesian turmeric chicken soup with a fragrant spice paste, served over noodles and rice with sambal, fried…
A quarter loaf of white bread hollowed out and filled with Durban mutton curry, with the scooped-out bread on the…
A thick, savoury cheese sauce spiked with mustard, ale and Worcestershire, spread on toast and grilled until…
Smoked haddock, potato and onion in a thick milk soup from the Moray coast. Four ingredients, and all of them have…
Rounds of goat cheese on toast, grilled until the surface blisters and the centre slumps, dropped onto dressed…
A thick Persian soup of beans, lentils, greens and noodles, finished with fried mint oil, crisp onions and kashk.
Bitter leaves, a hot bacon dressing poured over so they half-wilt, croutons fried in the same fat, and a poached egg…
Peeled black-eyed beans blended with peppers and onion, seasoned and steamed in leaves or tins until it sets into a…
Sour rye soup made from a fermented starter, with white sausage, potatoes, marjoram and a halved boiled egg…
Not cooking so much as assembly: a wedge of sharp cheddar, good bread, pickled onions, chutney, apple and butter…
Rice and beans cooked together with dried sorghum leaves, which turn the whole pot a deep reddish brown, served with…
Dasheen leaves cooked down with okra, coconut milk and crab or salt meat until they collapse into a thick, dark…
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