Healthyish

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

The garlic-curry crisp in this recipe is your new secret weapon.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.