Healthyish

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Shoots and Roots bitters taste like an airline ticket around the world—and back in time.

When Anita Shepherd stopped eating dairy, she refused to leave yogurt behind.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Which, let's be honest, happens a lot

We asked Brandon Jew, chef at Mr. Jiu's in San Francisco, for his family recipe.

Our favorite new beauty products are made of vegetables—no surprise there.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Elecampane rhymes with "champagne." Here's what else you should know about this bitter root.

Your next dinner party deserves a low-key stunning floral arrangement.

You didn’t come to Paris to eat healthy, but now that you’re here, you just might.

Feeling that third glass of rosé? Pucker up.

This is our kind of street food.

Azalea Lee imparts her precious-stone wisdom to the A list—and, sometimes, to normals like me.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Sam Rogers goes to the farmers' market like it's her job. Because it is.

Because nothing says "Thanks for raising me" like a whole roast chicken.

The kitchen is a messy, stain-y place. Stop buying fancy dish towels you can't bear to let go.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

For the first time in a while, I actually tasted what was on my plate.

I drank a pot a day until my body rebelled. Here's how I went caffeine-free.

Burma Superstar's chickpea-based tofu is the perfect high-protein appetizer, snack, or salad-topper.