Healthyish

10/10, would lentil again.

I can eat a big plate of this chicken salad in 80-degree weather and still feel great afterward.

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

I live a low-waste lifestyle almost by accident, and I’m a better cook for it. 

I miss my monthly ritual with Ming, but I'm keeping one part of it alive. 

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

It's become one of my most invaluable tools for cooking in quarantine.

It blends with other flours like a dream without making things too craggy, stodgy, or crumbly. 

It's an online utopia of eager-to-learn kimchi lovers.

I hope you’ll also pay attention to the lack thereof.

Soy leghemoglobin, what art thou?

Ahmaud Arbery was killed while doing what I've encouraged so many people to do: get out and move. 

It’s celebratory and it’s dreamy, and by the time you look down at the glass, you’ll realize it’s halfway gone.

We're not saying you shouldn't devour the whole loaf with a bit of butter and flaky salt...we're just saying you have options.

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

For a family with very few long-standing traditions, I’m always surprised this one has stuck. 

As hospitals limit visitors, doulas like Erica Chidi Cohen are FaceTiming into delivery rooms.

Because we're all in this together, whether we're together or apart. 

Other people my age are realizing, suddenly, that their parents are mortal too. 

Instead of a boyfriend, I got a global pandemic, “Love Is Blind," and a new understanding of connection. 

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

I'm a planner, not a prepper.

It’s very pretty and basically unkillable

No, David, “I made your pasta” is not a pickup line.