We love the all-in-one nature of this bento-plus-bag set. The stackable set of leakproof containers has compartments for any combination of food and snacks, and all fit perfectly into the square bag. The bag even has a mesh liner that you can tuck flatware into—a dream come true. Click here to get it.
ECOlunchbox’s three stainless steel containers of varied sizes stack together, making them ideal for a meal of one sandwich and two snacks. Since the set isn’t watertight, lacks a handle, and is made of metal, we recommend pairing it with an insulated tote. Click here to get it.
This insulated lunch tote unfolds to provide a shockingly large amount of storage (we easily fit the contents of our office cheese drawer inside, and that’s saying something!). The top folds down to become a handle for carrying. Because the handle has a buckle enclosure, you can also clip it to backpacks, purses, and strollers. Click here to get it.
by Arctic Zone for Goodbyn
This beyond-adorable lunch bag is great for children (or hipster adults). The removable liner makes for easy cleaning and the exterior mesh holder is perfect for toting a drink. Want to be extra cool? Pair it with the Goodbyn Bynto box so you can store, carry, and serve your lunch in style. Click here to get it.
Our basic pizza dough has evolved over the years and this latest version is our best, so far. At the restaurant we use bread flour, but you can use all-purpose flour instead – because it has less protein than bread flour, it makes a lighter, less toothy dough. Either way, it makes an exceptional pizza crust.
In a large bowl, dissolve the yeast and sugar in the warm water; set aside in a warm place for 5 minutes, until foamy. Add the olive oil, cornmeal, flour, and salt, making a soft, workable dough.
This versatile stock is surprisingly rich, adding tremendous depth to soups and stews, both delicate and hearty. It’s great for thinning leftover soups, ragouts, and pasta dishes, so double the recipe and freeze half of it for later.
During midday lunch service at San Francisco’s iconic Greens Restaurant, executive chef Annie Somerville is serene but not still: She shuttles constantly between the dining room and kitchen, overseeing staff, trading farmers’ market gossip, and occasionally pausing to answer our questions about her career at one of the country’s first fine-dining vegetarian restaurants.
Both of these purees are quick and easy to make. Store extra in airtight containers, and refrigerate for up to a week. Annie Somerville of Greens Restaurant uses them in her Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard
Heat chilies over an open flame, or in a cast-iron skillet until they puff up. Pull out stems, tear chilies open, and shake out seeds. Cover in a small bowl with boiling water, and let soak for 15 to 20 minutes, then puree chilies with 2 or 3 tablespoons of soaking liquid in a blender or food processor until smooth.
This rustic gratin is a Greens favorite. The chilies' smoky heat and the butternut squash's sweetness work together beautifully. We bake the gratins in six individual portions, but you can use a single dish, too.
An antiques dealer with an eye for the rare and fabulous, Mark Feder owns a remarkable array of American silverware. His collection includes Victorian-era pieces most people today would hardly recognize, each with its own specific purpose: elegant nutpicks, engraved petit four tongs, slender pickle forks, and even a potato chip server. He’s also the proud owner of a range of different cheese knives and scoops in various shapes and sizes, no doubt each for a certain type of cheese. “These pieces were used as table silver,” says Feder, who began collecting in high school. He keeps the silverware safely stored away at his home in Chatham, New York, but allowed us to photograph a few with real pieces of food and against illustrator Katy Smail’s work to create this striking photo essay.