Healthyish

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

It’s not always easy to talk about your feelings, but making boxed brownies isn't hard at all.

Career goals and more from Healthyish editor Amanda Shapiro

Misinformation and lack of oversight have led to a Wild West of influencer marketing.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Her day involves tea tastings and cocktail experiments—after an expertly-executed 10-step skincare routine.

I wouldn’t be here as I am today if it wasn’t for Olivier Lemasson’s “R-13” and all the “R”s that have come since.

It's been keeping my hair under control for the past five years.

Autumnal recipe recommendations and more from Healthyish editor Amanda Shapiro.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

Of course the founder of Brujita Skincare has an enviable nighttime moisturizing routine.

It’s made of yaupon leaves, the only caffeinated plant native to the U.S.

Hot 10 insights and more from Healthyish editor Amanda Shapiro.

This weeknight recipe comes together effortlessly in one skillet.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.