Healthyish

One-Skillet Roasted Butternut Squash With Spiced Chickpeas

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

How to Talk About Your Healthy Habits Without Losing Friends and Alienating People

There are no rules when it comes to food (or talking about food), but here are a few tips we've learned along the way.

Maggie Lange

Where to eat

The Ice Cream That's Plant-Based and Proud Of It

Frankie & Jo's flavors don't shy away from unique combos of vegetables and herbs.

Rachelle Robinett

This Millet Polenta Is Our Kind of Comfort Food

Laura Wright from The First Mess on how she nailed this alt-grain dish.

Laura Wright

Easy

Millet Polenta with Miso and Scallion Oil

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

These Smoothie Packs Are God's Gift to Lazy People

Sure, it's basically baby food for grown ups, but that's not stopping me from sipping a smoothie in a plastic pouch.

Tehrene Firman

Inside Our Mad Quest To Make a Better Muffin

It wasn't easy, but we made a healthy muffin we actually want to eat.

Chris Morocco

These Are the Best Ways to Cook Oily Fish

Think you don't like "fishy" fish? We're here to help.

Debbie Lee

Steamed Mackerel with Green Chile Dashi

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

A D.I.Y. Kitchen Cleaner That Actually Works

Oh, and it smells amazing too.

Amiel Stanek

The Pro Ballet Dancer Who's Not Afraid of a Little Butter

Jenelle Manzi's a New York City Ballet veteran with a killer recipe for matcha squares.

Magdalena Puniewska

Shopping

4 Spice Blends That Basically Make Dinner For You

Why we're loving EssieSpice's sauces and rubs.

Ali Francis

Beans and Green Soup With Salted Yogurt and Sizzled Mint

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.

This Is the Nut-Free Granola We Want to Wake Up To

Stop spending money on fancy bags of granola and make this recipe instead.

Carla Lalli Music

Sauerkraut Is Getting the Love We Always Knew It Deserved

At a time when chefs are fermenting everything from peanuts to peaches, the O.G. crock-product is having a comeback.

Carly Fisher

A Soup Recipe For All Those Herbs You Forgot Were In Your Fridge

Food editor Andy Baraghani on why this Iranian recipe is the best way to close out soup season.

Andy Baraghani

The Truth About Natural and Artificial Flavors

What's the deal with these vague ingredients? We asked some modern-day Willy Wonkas to set the record straight.

Kate Dwyer

Shopping

The Cake Stand That Stays On My Counter 365 Days a Year

It's never held a cake.

Christine Muhlke

This Aphrodisiac Superherb Is the Closest Thing We Have to Love Potion No. 9

Damiana is showing up in teas, smoothies, and maybe your next cocktail.

Jessica Ritz

Lies We Tell Ourselves About Avocado Toast

Bran muffins, we're looking at you too.

Molly Young

How to Eat Like an Ultramarathon Runner Even If You're a Casual Jogger

Record-setting runner Alyson Allen on homemade energy drinks and the best one-bite snack for when you're literally on the run.

Juno DeMelo

Lamb and Feta Frittata

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

Restaurants

Why Breakfast For Dinner Is Actually Good For You

Chef Seamus Mullen explains why you should read on the floor and put eggs on your dinner plate.

Seamus Mullen