Healthyish

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

The steak can be marinated a day in advance—in fact, it gets better.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Ginger adds unexpected heat and zing to this coconut rice pudding; the crunchy topping lends a welcome texture contrast.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

This also makes a tasty spritzer—use club soda in place of water.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

This toast also works well divided into fourths and served as an appetizer.