Healthyish

Because life is a marathon, and no one ever won a marathon on a juice diet.

Molly Young reports on the diet ice cream we all hate to love.

How do you pack for four days straight of flying and living out of a hotel?

Leaving New York for love in Mexico seemed like a good idea at the time.

Bow down to The Cut editor-in-chief, meal-prep queen.

One writer on learning to love the stuff she spit out as a kid.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

Why didn't we come up with this ourselves?

How Watt Sriboonruang moved to NYC and fell in love with her home country's national sport.

This bowl will always deliver so you don't have to order in.

Deliciously Ella's guide to eating, shopping, and getting around the city she calls home.

This restaurant has a built-in flower shop, and we're about ready to move in.

Bar menus are filling with non-alcoholic spirits. Just don't say the word "mocktail."

Maybe it was a good thing.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.