Slideshow: Staff Picks: What's Your Favorite Quick-and-Easy Lunch?

Avocado Toast
Avocado Toast

That's simple: head across the street for a loaf of Sullivan Street Bakerty bread, mash up some avocado, and add whatever green stuff is lying around: fennel, arugula, leftover kale—it's all good. —Max Falkowitz, NY Editor

[Photograph: Robyn Lee]

Soup
Soup

My go-to lunch, is a "defrost in case of emergency" pint of chili or black bean soup in the freezer. If you see me eating a hot bowl of chili in the middle of July, now you know why. —Ben Fisher, Ad Ops Admin

[Photograph: J. Kenji Lopez-Alt]

Bialy with Cheese
Bialy with Cheese

A toasted bialy with the best cheese I can find in my fridge that I melt over the bialy in the toaster oven. Nothing better or quicker in this world. —Ed Levine, Overlord

[Photograph: Ben Jay]

Tzatziki Toast
Tzatziki Toast

My go-to lunch is to put homemade tzatziki on a toasted piece of whatever bread is going stale from dinner the night before. Usually I'll make a big batch to keep in the fridge, but in a pinch I'll just take a single serving tub of Greek yogurt, leave out the cucumbers if I don't have them, and add olive oil, red wine vinegar, and salt (and sometimes, in an un-Greek move, a dash of Tabasco). —Carrie Vasios Mullins, Sweets Editor

[Photograph: Carrie Vasios Mullins]

Peanut Noodles
Peanut Noodles

Quick-cooking udon or soba + whatever veggies I have on hand are mixed with a sauce made with an assortment of condiments depending on what's in the fridge. Peanut butter, sesame oil, and chile-garlic sauce frequently make an appearance, sometimes with miso, curry paste, black vinegar, gochujang, or sriracha. If I have homemade toasted chile oil around, that's the best. Sesame seeds or scallions on top. —Maggie Hoffman, Senior Editor

[Photograph: Maggie Hoffman]

Chopped Salad
Chopped Salad

Working in the Serious Eats office means that more often than not, lunch is a smattering of small bites—a taste test line-up, a handful of Cheez-Its, a spoonful of ice cream, mayhaps a newfangled waffle. But on days when I'm being "good" and actually trying to nourish myself, I like to toss together a chopped salad with some olive oil and balsamic. Any fresh vegetables will do in a pinch, but I'm especially partial to combinations involving tomatoes, onion, feta, and peppery greens like arugula. It's no-fuss, refreshing, and lets me momentarily pretend that I'm really quite a healthy person. —Niki Achitoff-Gray, Associate Editor

[Photograph: J. Kenji Lopez-Alt]

Falafel
Falafel

Has anybody said Taïm yet? I’m going to assume yes but I don’t care because there’s no place I’d rather go in the neighborhood for lunch. Hands down the best falafel in the city, vegan/vegetarian-friendly, and inexpensive to boot. —Kenji Lopez-Alt, Managing Culinary Director

[Photograph: J. Kenji Lopez-Alt]