Items15The creator’s order
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BurritoChicken burrito bowl
The most adaptable formula here, because every part keeps on its own terms. Spiced chicken thighs, cilantro-lime rice, black beans, corn and roasted peppers all reheat happily, while salsa, sour cream, cheese and lettuce go in a small side container so nothing turns limp.…0 - 2
TeriyakiChicken teriyaki rice bowls
Sweet, salty and glossy, teriyaki is the Japanese way of glazing meat or fish in a sauce traditionally made from soy sauce, mirin, sake and sugar, and a homemade batch takes a few minutes in a small pan. Glazed chicken thighs over rice with steamed broccoli and edamame…0 - 3
BibimbapKorea's "mixed rice" is a bowl of warm rice topped with namul, seasoned vegetables that are sautéed or blanched, and gochujang chili paste, and it suits prep because every topping is cooked separately anyway. Spinach, bean sprouts, carrots and mushrooms each take minutes and hold up well in the…0 - 4
Fried riceThe one dish on the list that needs leftovers to begin with. Rice that has spent a night in the fridge firms up and dries out, so it fries into separate grains instead of a sticky clump, which makes a big Sunday batch from Saturday's rice the natural order of things.
Eggs, frozen peas and carrots,…0 - 5
Adobo (Filipino dish)Chicken or pork adobo
The Filipino braise of meat in vinegar, soy sauce and garlic has a reputation for tasting even better the next day, and with chicken, the vinegar's acidity helps it last longer than most other cooked chicken dishes. That makes it close to ideal for Sunday cooking.
Bone-in…0 - 6
Chili con carneA pot of chili on Sunday is four lunches that get better as they wait, as the spices have time to blend. Ground beef or cubed chuck, beans, tomatoes and dried chiles reheat without losing anything, and a thick chili travels in a leak-proof container better than most soups.
It is also among the…0 - 7
Chana masalaA chickpea curry in a tomato-based sauce, a staple of North Indian and Pakistani cooking and one of the cheapest lunches on this list. Canned chickpeas cut the cooking right down, and they hold their shape for days instead of breaking down.
It tastes good warm rather than piping hot, which helps…0 - 8
DalRed lentil dal
Split red lentils, or masoor dal, cook down quickly into a thick, golden purée, which makes this one of the fastest pots on the list. Finished with cumin seeds, garlic and chili sizzled in ghee or oil, it is mild and comforting enough to eat several days running.
Dal keeps…0 - 9
Red beans and riceNew Orleans built this dish for hands-off cooking. The best-known story is that Monday was laundry day, so a pot of red beans simmered with the ham bone left from Sunday dinner while the washing got done. It is still a Monday staple in Louisiana, and the same patience makes it a natural Sunday…0 - 10
MujaddaraLentils and rice cooked together and crowned with onions fried until crisp and deeply caramelized, a much-loved dish across the Middle East. It can be served hot, warm or at room temperature, so it is one of the few lunches here that never needs the microwave.
The onions are the point and also the…0