6 tips to upgrade your WFH lunch


Give your lunch a boost with ingredients already stocked in your kitchen.

Simple tips and tricks to make your standard lunch feel a little luxe.

We asked, they answered. Six pros give your sad lunch a boost with ingredients already stocked in your kitchen.

Chris D’Ambro, chef and owner at Ambergris and Southwark
“I prefer to graze — a hit of hummus surrounded by pickles or other raw veggies, a hard-boiled egg, olives, pickles, kimchi, and some veggies. It’s a healthy dish that doesn’t require cooking. Add a toasted bagel or naan and it feels closer to something you left the house for!”

Cybille St Aude Tate, Co-owner of Honeysuckle Provisions
“When I’m working from home with the little ones, my lunch is usually an afterthought, so I opt for something quick and filling. A layered toast moment never fails me! A delicious imported fish from a can is always with us because it is so practical, tasty and versatile. We take it a step further by layering sardines on toasted farmhouse bread — or honeysuckle yamz bread — with herb aioli and a soft-boiled egg, and topping it with picliz, arugula, and some fresh chives or spring onions.”

lee gelding, Chef and owner of Home Appétit
“I love making bowls with the leftovers I have in the fridge: usually some rice, salmon or tofu, and fresh veggies. But I always top it with chilli crisp. It’s a tangy, garlic-like spice that has great texture and will enhance any dish it’s added to.”

Christa Barfield, Founder/CEO of FarmerJawn Agriculture and Viva Leaf Tea Co.:
“In less than 10 minutes I can make roasted radish soup with some vegetable broth and cream or coconut milk. Sauté the garlic, onion and olive oil in a pan, then add the liquids and season with salt, pepper and dill. Pour it into the blender with the roasted radish until smooth.”

Danny Kwon, GM at Southgate:
“Instant ramen is a pantry staple that I’m keen to improve. Entry-level upgrades — a dropped egg for that perfect soft-boiled goodness, or a favorite cheese like buffalo mozzarella if you have it, believe me — will make cheap ramen stand out.”

Judy Ni, Koch and founder of baology:
“I make chicken salad sandwiches with homemade garlic aioli, but you can just fold roasted garlic into mayo jars. Add crispy shallots for texture — for Taiwanese, mouthfeel is an important part of our diet — and a sprinkling of five spices. We make our own blend in-store, but you can also make it at home using a blend of cinnamon, fennel seeds, star anise, cloves, and Szechuan peppercorns. I use it to add a little extra warmth and flavor to everything from baked goods to bourbon.”

Published as Elevate Your WFH Lunch in the December 2022 issue of Philadelphia Magazine.

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