(Stephen Yang/Wall Street Journal ) Chef Dan Kluger dresses a spicy quinoa salad with cucumbers, cherry tomatoes, corn and mixed greens, with a vinaigrette.
How to Spice Up a Brown-Bag Lunch
OCTOBER 04, 2012Sarah Rose , WSJ
It helps to think of lunches as an addendum to family dinner menus, New York chef Dan Kluger suggests. A roast chicken and veggies will make their way onto a chopped salad, or into a grain salad, for instance.Read more: WSJ