Healthyish

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Start your ovens. It’s time to get real about meal prep.

The 'Transparent' star on how her self-care routine and cooking habits aren't what they used to be.

We all know you can sub pulsed cauliflower for rice, but have you tried using it as a thickener in stews?

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This is our take on modern meat eating

The Avocado Light is the same as a regular avocado but with 30 percent less fat.

We’re not sugarcoating it.

There's a fungus for that.

You're gonna want to lick it off the plate.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.

We asked Alison Carroll how she stocks her desert home in Joshua Tree.

Is it April Fool's Day?

Better health is just a few taps away.

Across the country, local grain mills are changing pastries for the better.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Chef Seamus Mullen on one of his favorite post-workout meals

For an island that imports 85% of its food, this could be the beginning of a local food renaissance.

Give your guests, and yourself, a high-end high

Consider these your required reading.

The transformative power of cooking with blood, guts and off-cuts.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Crisp crumbs work well with the soft flesh of a squash and become even more interesting when they aren't packed on top like a crumble, but lightly scattered over and between the pieces of squash.