Recipes

Recover From Your Food Hangover With These 36 Light and Healthy Recipes

Recovering from a cookout coma? Let these lighter, brighter recipes set you straight.
Image may contain Plant Food Salad Produce Seasoning and Vegetable
William Abranowicz

Maybe you're in the throes of a ribs-and-burgers hangover, or you're beach-bound, or you just think it's too damn hot to cook right now. Whatever the reason, these light and bright no-cook (or barely-cook) recipes will set you right—at least until your next cookout.

  • Sliced celery fennel shaved parmesan pine nuts and parsley leaves in a serving platter.
    Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams
    5/36

    Celery and Fennel Salad

    This light, fresh salad is made even crunchier with a sprinkling of pine nuts.

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  • Image may contain Plant Animal Seafood Lobster Food Sea Life Vegetable and Produce
    Yossy Arefi
    6/36

    Blistered Edamame

    C'mon, who doesn't love edamame? Consider this the adults-only version; sautéed, spicy, and highly snackable.

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  • Image may contain Bowl Dish Food Meal Soup Bowl and Soup
    Alex Lau
    13/36

    Green Gazpacho

    Because flavors become muted in cold dishes, season this soup as you go and taste again after chilling.

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  • Image may contain Plant Food Produce Salad Pottery Vase Jar Vegetable Dish and Meal
    Zach DeSart
    14/36

    Thai Celery Salad with Peanuts

    Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

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  • Image may contain Bowl Cutlery Spoon Food Dish Meal Plant Soup Bowl Soup Vegetable and Produce
    Danny Kim
    15/36

    Quick Miso Soup

    No need for powdered packets here: Just pack a thermos with veggies, tofu, and miso in the morning. Come snacktime, you’re a cupful of water and a couple of minutes away from a delicious, bone-warming soup.

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  • Image may contain Plant Vegetable Food Produce Bowl Meal Dish and Bean
    Peden + Munk
    16/36

    Chickpeas and Chard with Poached Eggs

    You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

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  • Image may contain Plant Food Produce and Vegetable
    Christina Holmes
    23/36

    Charred Snap Beans with Whole Lemon Dressing and Mozzarella

    When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

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  • Image may contain Food Dish Meal Pizza Plant Cutlery Fork and Bowl
    Christina Holmes
    24/36

    Grapefruit Chermoula

    Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

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As the senior food editor at Bon Appétit, Christina spends her days in the BA Test Kitchen dreaming up recipes for home cooks (Chocolate-Matcha Butter Mochi Cake and Green Curry Lentil Soup are favorites). She also oversees the brand’s digital recipe content, working with freelancers and test kitchen staff to ... Read More
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