Healthyish

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

A punch fish stew with scallops and mussels and all the good things.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.