Healthyish

Over FaceTime, she coaches me through meatballs and eggplant parm, and for the first time I understand the scope of her love.

It’s impossible to stop eating these green beans.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

This DIY furikake is just five ingredients and you can use it on nearly everything.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.

If you thought collards were only for braising, this bright and tangy collard salad will change your mind.

Spicy, funky, and sweet!

Guaranteed to make any raw vegetable taste good.

A little pasta won't kill you. It might even make you stronger.

Who says the only joy of cooking is cooking for others?

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Here's how I used up (almost) every single thing

It’s like doing yoga for orgasms.

“The people who show up for you are the people who show up for you, and that's amazing. And you should not be afraid to ask for help.”

When I was feeling bad, I was desperate for advice.

There’s a lot out there about how to avoid getting infected, but no one told me what to do once it happened. 

Make one great sauce, eat well all week long. 

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

I decided to take a peek in the old icebox—and ended up eating out of the freezer for a week straight.

All the best things I cook come out of this 1.5 quart saucepan.