Healthyish

Black pepper with fruit? It works—trust us.

Not into kale? Use chard or another hearty green instead.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

Everything good about a lox and bagel sandwich (minus the bagel).

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

A vegan’s delight, with a gentle bonus buzz from the matcha.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.