Healthyish

Indonesian food is underrepresented in the U.S. Siska Silitonga Marcus wants to change that.

Money talks, and at these five places, it's saying: "I love businesses that don't use plastic."

And if you're cutting out entire food groups because you think you're intolerant, you could be doing more harm than good.

Tropical Islands is basically a beach-themed Truman Show.

In defense of vegetarian Reubens, and other thoughts from Healthyish editor Amanda Shapiro.

People are drinking less and less as non-alcoholic beverages flood the market. Now the alcohol industry wants in.

A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

The star and co-creator of PEN15 learned her on-set leadership from chef Gabrielle Hamilton.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Because I'm not always in the mood for a six-inch stack of meat.

She works to Indonesian disco tunes and forages for ingredients in Chinatown.

The healthyish comfort food recipe you won't be able to get enough of.