Lunch

Citrus-Oil-Marinated Spring Vegetables

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

Azafrán Soup With Greens and Cornmeal Dumplings

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

Huaraches de Nopal

In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa “sandal sole” that provides the base for velvety black beans, crumbled queso fresco, and chipotle salsa.

Red Cabbage Slaw With Cilantro

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

English Muffin Toasting Bread

This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.

Sourdough English Muffins

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

Ants on a Log Celery Salad

A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

For the Ultimate Vegetarian Sandwich, Take Jarred Artichokes and Fry Them

These artichoke hearts are crispy, juicy—and exactly what your sandwich is missing.

Fried Artichoke Sandwich

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.

For the Easiest, Crispiest Fried Garlic, Use Your Microwave

This crunchy, savory topping comes together in a small bowl—and in just a few minutes.

You Thought You Didn’t Need Another Kale Salad. But This One Has Potato Chips

It also has a killer sweet onion dressing and spicy gochujang-glazed peanuts. A picnic showstopper that costs less than $2 per person? Sold.

Maui Kale Salad With Sweet Onion Dressing

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

Deviled Eggs, but Make It a Spread

The less fussy, just as delicious way to eat deviled eggs on toast.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.

Scandinavian Rye Muffins

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

Welsh Cakes

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Pistachio Brioche

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.