Since I'm usually dashing out the front door without having time to eat breakfast, my favorite "sack lunch" is something that exists in an alternate universe where I am an early bird who has magically acquired some whizbang cooking skills. I like sandwiches as much as the next person, but I really love Asian lunch boxes. Here I put together a Japanese bento box with some of my favorite bento things: inarizushi, broiled salmon, tamagoyaki, cucumber & seaweed salad, kelp, and kinpira gobo. (I can pretend I made it all from scratch but I really owe some thanks to Mitsuwa Marketplace in Edgewater, NJ.) —Christine Tsai
I don't put leftover pizza in the fridge, just leave it out in the box. It heats faster the next day that way, and it's not like it's gonna spoil. —Ed Levine
Chickpea or Lentil Stew
I give my pressure cooker a workout every Sunday or Monday night and make a huge batch of lentil or chickpea stew that lasts me through a week of lunches (and sometimes dinners, too). The recipe isn't much more than "dried legumes, broth, and half my spice drawer," but lately I've been really into French lentils with tomato and lots of smoked paprika. I can usually get 7 or 8 small meals out of $4 or $5 worth of ingredients. —Carey Jones
My favorite sack lunch is a big container of leftover roasted vegetables. This week, I did cauliflower and brussels sprouts with lots of garlic cloves (pictured here before roasting). Carrots and parsnips are good, too, and you can throw in yams, rutabagas, or whatever's sitting around the house and roast it all until super-caramelized. When I make roast vegetables for dinner, I sometimes throw a fried egg on top, or roast a few sausages with the vegetables. —Maggie Hoffman
Brussel Sprouts Leftovers
When I cook dinner for myself I often end up with at least two
servings since cooking for one feels like a waste of time and
ingredients. What to do with that second serving: Bring it to work!
Pasta dishes and my all-time favorite Brussels sprouts and bacon are easy to pack and they reheat nicely in the microwave. —Robyn Lee
Last Night's Leftovers.. Plus an Egg!
Everything is better with an egg on top, right? My favorite way to repurpose leftovers is multiplying it by an egg. If I'm at home and eating it right then, my preference is poached or overeasy so all the runny yolk action flows into the pockets of the fill-in-whatever-leftovers-here. But if I'm packing the meal up to-go, then a fried egg travels better. Stew, pasta, salads, Chinese take-out—you name it, it's probably better with an egg. Plus the dish takes on a new identity, so you're not really having deja meal. The official name for this is: "Egg and a Thing." —Erin Zimmer
Oh I like to make a turkey sammich: whole grain bread toasted with Brie, black pepper turkey, honey mustard and baby spinach! And always a cookie in the brown bag too! —Erin Adamo
Sandwich and Zapp's Potato Chips
There are five secrets to my egg salad. First, perfect hard boiled eggs. Second, really good, preferably homemade mayonnaise. Third, plenty of celery, red onion, and parsley (or tarragon!). Fourth, mix everything together with your hands (this is the key to perfect texture!). Finally, pack your bread and egg salad separately, and don't make the sandwich until just before you eat it! —Kenji