Healthyish
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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.
5.0
(5)
Easy
Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.
5.0
(4.88)
Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
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Could the reign of the white-walled, light-wood café finally be over?
Easy
It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.
Nyree Brown is a dancer, bodybuilder, student, and mom, and she kicks our butts on the regular.
Sue Li
You could call it cold brew, but "Sun Tea" just sounds better.
Ashley Mason
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Murals so nice, you might forget to go inside.
For Colu Henry, cooking 500 pounds of pasta for her first book had some unintended consequences.
Colu Henry
These little snacks are less awkward to bite than those crispy sheets, and way more flavorful.
Alyse Whitney
How to keep your nice cream nice.
Anya Tchoupakov
Vegan
This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!
4.3
(4.33)
Fizzy, efficient, and healthyish.
Maggie Lange
Simple strategies for feeling good during—and after—the weekend
Perri Ormont Blumberg
What it's like to be a the personal chef for a celebrity power couple.
Melissa Malamut
We might never go back to the bear.
Alex Beggs
Sometimes, dinner for one is the best form of self-care.
Andy Baraghani
Also, where is that woman running?
Maggie Lange
You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.
5.0
(5)
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Because it's too hot for that nonsense.
She may be playing a wellness-obsessed Instagram influencer, but the actress is so over all that.
Alyse Whitney
This thick, super-grainy pancake is inspired by the one at Gjelina, where it comes one-to-a-plate and is meant to share.
Chris Morocco
The most beautiful pots in one chef’s kitchen are also the most useful.
Amiel Stanek
It's raw, fermented, and not kidding around.
Maggie Hoffman