Healthyish

Plus there's a very impressive harissa-yogurt swoosh.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

The ‘Life in Pieces’ star also writes, directs, produces, and eats a lot of greens.

There's pét-nat on the drinks menu and a grain mill in the basement.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak.

Nothing beats serving this salsa still warm and freshly blended.

We traded the goopy sweet mayo dressing in your typical cole slaw for a whipped, airy kimchi dressing. Cabbage two ways!

Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of.

This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there.

When you're trying to make the most of your mornings, keep breakfast quick but filling with this frothy fruit-and-nut-filled smoothie recipe.

We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.

An intensely flavorful broth that’s just as delicious as the beans themselves.

Zucchini is anything but boring when bathed in a kicky vinaigrette.

Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.

A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.

This refreshing beverage makes the most of peak-of-the-season strawberries.

Garnish with crushed Corn Nuts, win summer.

Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.

The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

The silky, spiced broth comes together while the rice cooks and the onions quick-pickle.