Healthyish

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

A hyper-specific cook packs for time away from her kitchen.

Now she supplies protestors with safety kits and wants to enable others to do the same.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

Save the peaches!

The star of Waves and The High Note is building his self-care toolbox.

This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

H.M.A.N. founders Yves B. Golden and Remy Maelen send free  plant medicine to Black individuals, activists, community groups, and herbalists

This cozy persimmon crisp can be made in batches with Country Crock® Plant Butter with Almond Oil and easily entertain a crowd. 

A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor. 

This dairy-free cornbread is made with a kick! With the delicious taste of Country Crock® Plant Butter with Avocado Oil, this recipe could be made for all occasions: a side dish, a breakfast treat or even dessert.

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

Five pies, two ovens, one stoop.

Good luck clicking out of artist Feng Ye’s ultra-curated online store without buying at least one quirky, elegant piece.

I wasn’t supposed to be in charge of my sister’s ritual postpartum recovery. But when my mom couldn’t travel due to the pandemic,  it was up to me.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

Sparkling, low ABV piquette is made for lazy summer sipping

A dispatch from Christina Chaey's summer of beverages.

These are some of the people and things that bring me joy, from a month-long walking meditation to vegan chef Tabitha Brown.

Owners Clara Lee and Eddo Kim offer takeout kimbap, tomato kimchi, and plenty of natural wine

So I bought too much at the market. This is the lunch that makes it okay.