Healthyish

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

This just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

A simple slaw that pairs well with meaty summer mains.

An understated slaw that gives us what we want: crunch and bright acidity.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

The crosshatch pattern isn’t just for show (even though it does look cool)!