Healthyish

Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

They're big enough to handle a messy, saucy meal without being unwieldy—and easy to throw in the hamper when you're done.

The author and social justice activist finds pleasure in slightly melted ice cream and a good solo dance party.

Cover me in salsa verde and bury me in Monterey Jack

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Healthyish editor Amanda Shapiro on Alabama's newly passed abortion law

How Caitlin Hata, the fermentation chef at The Manufactory, turns food waste into kimchi and more.

Her natural wine bar Rebel Rebel is unabashedly feminist and reliably good.

Here's how to make sure you're buying the real thing.

It's descended from a starter that’s over 100 years old, so you know it’s going to be bubbly, active, and reliable.

Fiber used to be the most boring nutrient we eat. Then scientists started looking at our microbes.

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS PROMOTION.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Asparagus season is beautiful and brief, so make this bright stir-fry while you can.

I’m not going to tell you what to eat, but I will tell you to stop stressing about it.