Healthyish

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Who knew that dessert could be as easy—and refreshing—as combining sugar and water?

A hot pink citrusy-sour drink with a jalapeño kick. 

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Finishing this dish with coconut milk retains its sweet flavor.

Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.