Healthyish

Our food director's quest to recreate an extraordinary, gingery drink.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

by Jenna Wortham

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.