Food

Bonus: They’re all vegetarian!

While pastina is traditionally a soup for children, there’s no rule that says it can’t be made for adults. Blending aromatics into the broth gives it a bit of heft; harissa adds a deeply flavourful punch. For a quick home lunch, the broth can be made in advance; simply heat it up when you’re ready to cook the pasta. For an office lunch, pack the fresh spinach separately and stir it into the soup just before popping it in the microwave.—Chantal Braganza

Dishes that taste better the next day were practically made for lunch prepping, and this silky, spicy stew—a vegan riff on soondubu jjigae—fits the bill and reheats beautifully. Many traditional versions of this dish include an anchovy broth or pork belly; using earthy dried shiitake mushrooms and dasima (dried-kelp sheets) for the base broth instead makes it just as delicious.—Chantal Braganza

Tempering dried spices in hot oil to coax out their flavours is known as tadka as well as a few other names across India. It’s the expert-level step to layering flavour in many types of dishes, including this simple lentil soup.—Chantal Braganza

For millions of people who live abroad and celebrate Nowruz, preparing Haft Mewa and other festive dishes bridge the distance between home and exile.