Healthyish

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.

Not every chicken soup needs hours on the stove. This weeknight number gets a jump-start in flavor from browned ginger and bone-in chicken breasts.

Velvety dollops of whipped cream top an extra-crisp, delicate meringue shell for the perfect range of textures.

This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended. 

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

Six peak-season ingredients. A new recipe every week. Loads of techniques. You in?

This bulbous berry—yep, it’s a BERRY—can be challenging. But once you know how to cook eggplant properly, we promise you’ll fall in love.

Swap the yolks out for one staple condiment and you’re good to go.

We love a ripe, juicy peach bursting with flavor. But when the only fresh ones you can find are just so-so, frozen is the move.

The author and yoga teacher is all about jamming to Sia songs, cooking soft-scrambled eggs, and feeling her feelings.

The ‘Rutherford Falls’ writer and star talks Native representation on screen, restoring Indigenous foodways, and what she eats on set.

It all starts with gratitude, cinnamon cookies, and a whole lot of cold brew.

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Cute glasses, the pitcher I love, and more reasons to stay hydrated.

They’re chewy, gooey, and packed with organic veggies and mozzarella.

None of the wellness apps I’d come across seemed made for me. Then I found EXHALE.

The beauty founder talks about loving her unibrow, teaching kids about makeup, and her grandmother’s Persian cooking.