Healthyish

From San Juan to Oakland, chefs are breaking new ground with meat-free takes on the classics.

Taylor Elyse Morrison is all about midday baths, Zoom doodles, and finding a wellness routine that works for you.

Also sustainability. Get ’em while you can!

Aina connects shoppers with independent growers across the country.

Azora Zoe Paknad’s Goldune is giving the low-waste lifestyle a serious upgrade.

I found abundance when I freely let go of what I no longer needed.

For us, Tết has always been a time of celebration and grief—this year more than ever.

Social worker Jessica Dore turns the cards into a tool for self-care and healing.

Use whatever sturdy greens you have on hand to create this simple but satisfying side.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Tyna Hoang’s gỏi tôm bắp cải is a colorful salad of cabbage, crunchy vegetables, poached shrimp, and tangy nước chấm.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

These healthy turkey meatballs are ready in 30 minutes, with a nutty romesco-inspired sauce you’ll want to keep on hand for future dinners.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.