Healthyish

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

The chef and wellness advocate shares her recipes and tips for cooking good-for-you food on the fly.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

Shopping small and sustainably just got wayyy easier.

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Hugh’s Hot Bowls, his COVID-19-era pivot, has sold over 3,000 bowls of vegan comfort food so far.

One sip brings me back to family teatime in Delhi.

Esther wasn’t just teaching me about making food enjoyable, she was teaching me about survival.

11 gifts to congratulate everyone you know (including yourself!) for making it through 2020.

Maryiza sells Ethiopian honey that promotes biodiversity and deliciousness alike.

Lara Lee’s meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing.

That’s what takeout is for.

So fresh, they’re stored in the fridge.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Fit for Us, a new group of Black fitness and wellness experts, shares its strategies for easing the angst of election season.