Healthyish

My mood fluctuated between ecstasy and depression, depending on the state of my fickle skin.

Restaurant recommendations and other thoughts from Healthyish editor Amanda Shapiro.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.

This hyper-seasonal Chicago cafe has been quietly rejecting and rethinking restaurant culture...while turning out some of the best food in the city.

Between touring nationally and writing a memoir, Michelle Zauner somehow finds time to cook.

Morning oatmeal, late-night ice cream, and everything in between.

We asked the owners of Porteñas, New York's first yerba mate bar, how to do mate like a pro.

The cold is getting me down, but this hot, melty baked squash is lifting me up.

The microbiologist-made brand crunches like fresh cabbage and packs in probiotic microbes too.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

Valentine's Day recommendations and other thoughts from Healthyish editor Amanda Shapiro.

La Copine is a gussied-up roadside diner in the heart of Joshua Tree. Here's how the close-knit staff built their desert home.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

I had to check the label twice to make sure what was on my plate didn’t come from a chicken.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.