Healthyish

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Crisp-skinned fish isn’t about high heat.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

A savory take on classic miso soup.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

A modern take on your childhood sick-day soup.

The best, easiest miso soup ever.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This is the time to break out the grating attachment to your food processor.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

These sablés will melt on your tongue.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

Adding water is key to a smooth and spoonable consistency.

This jewel-toned salsa recipe can be used on more than just crackers.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

The components in this recipe sound a little out there, but trust us.

Keep a couple of ripe bananas handy and eat this all week.