Irfan Khan / Los Angeles Times
A theme of back to school this fall is saving money: on school supplies, clothes, electronics -- and lunch.
Lunchtime habits have changed -- for adults and for kids. Going out with coworkers every day is a thing of the past for many. And while we're making the kids sandwiches, more of us are also starting to make our own.
-- Kelsey Ramos
FRENCH TO GO: Pan bagnat is a traditional French sandwich, with classic salade niçoise (a salad composed mostly of fresh vegetables, hard boiled eggs, tuna, and olive oil) sandwiched between slices of crusty French bread. Click here for the recipe.
Grown-up lunches that pack a punch
Recipes from the L.A. Times' Test Kitchen at latimes.com/recipes
Back to L.A. Times Food