Healthyish

Firm yet tender veg is simply a matter of getting the quantity, time, and temperature right—and this roasted sweet potato recipe has all three.

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

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

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

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

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

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.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

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.

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

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

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. 

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

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.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.