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Fresh recipes for every day of the week.

Yum Weekly

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Lunch

10 recipes

  • Appetizers & Snacks

    Steamed Savory Egg Custard: A Versatile Japanese Classic

    This delicate Japanese egg custard, known as chawanmushi, is gently steamed in individual cups and traditionally served as a starter or side. The custard base combines eggs, dashi, soy sauce, and mirin, yielding a silky texture and subtle flavor. Fillings vary but often include chicken, shrimp, mushrooms, fish cake, gingko nuts, and mitsuba; substitutions like edamame and scallion greens are suggested for hard-to-find ingredients. The recipe provides a flexible approach, with optional fillings and a homemade dashi recipe.

  • Appetizers & Snacks

    Crispy Orange-Basil Prawns with Zesty Dipping Sauce

    A crowd-pleasing fried shrimp dish featuring a light beer batter, crispy basil and orange slices, served with a tangy tartar sauce and a drizzle of hot honey. For a beach-shack feel, add homemade or store-bought salt-and-vinegar chips. The tartar sauce is optional—hot honey and lemon wedges work too. If you're heat-averse, reduce the hot honey or skip it. You can also swap shrimp for skinless fish wedges. Make extra; it tends to vanish quickly.

  • Soups & Stews

    A Plant-Based Pho That Rivals the Classic

    Layered mushroom flavor, aromatic spices and a scallion-garlic oil give this vegan pho the savory depth and rich mouthfeel of the traditional beef or chicken version. The broth simmers with toasted spices, charred onion and ginger, and mushroom stems, while sauteed beech and shiitake caps and crispy tofu make it a satisfying meal.

  • Side Dishes

    A Colorful Fruit Platter with Two Creamy Dips

    Create a stunning fruit board featuring ripe cantaloupe, kiwis, grapes, watermelon, citrus, berries, Brie, and manchego—plus two homemade dips: a chocolate-cream cheese dip and a raspberry yogurt dip. The guide includes step-by-step techniques for cutting cantaloupe into half-moons (great for dipping) and making kiwis look fancy with a zigzag cut. Both dips and the fruit can be prepared ahead of time, making assembly stress-free.