Seamus Mullen

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

This simple veg-forward broth (with #aneggonit) is the ideal cure for whatever ails you.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

This fish recipe is as healthy as it is easy—which is very!

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

Eating clean doesn’t mean missing out on flavor.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Parsley can reinvigorate your cooking--and your health.

This salad is perfect for a weekend lunch or a quick weeknight dinner. The leftover vinaigrette is great spooned over fish or grilled vegetables.