Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.
Author: Alice Liveing
A ginger and coconut aminos dressing brings together this healthful salad of crunchy cucumbers and toothsome seaweed.
Author: Amy Myers, MD
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto,...
Author: Rocco DiSpirito
These pops are high in protein, low in sugar, and big on fun. Kids and grown-ups will love making them almost as much as they love eating them!
Author: Rhoda Boone
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Author: Bon Appétit Test Kitchen
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.
Author: Anna Stockwell
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
Author: Ignacio Mattos
We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.
Author: Jason Hammel
A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.
Author: Lillian Chou
When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn...
Author: Anna Stockwell
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
Author: Andy Baraghani
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Author: Amiel Stanek
If you love sweet and salty paired in one dish, then this nourishing salad is for you. To take this dish on the road, pack the berries and the dressing separately to avoid wilting the greens. For a cocktail...
Author: Drew Ramsey, M.D.
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of regular, means it's better for you, too.
Author: Donna Hay
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Author: Alice Liveing
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding a bit more Sriracha for heat, and topping it...
Author: Candice Kumai
One butternut squash gets used in two ways-raw and roasted-in this fall weeknight dinner, while fish sauce, lime, and coconut add a touch of Southeast Asian flair.
Author: Anna Stockwell
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Author: Kelly LeVeque
In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.
Author: Katrina Scott
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Author: Nate Appleman
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Author: Carla Lalli Music
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Author: Joy Wilson
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Load up on green tea antioxidants, hydrate with electrolyte-filled coconut water, and cool off with cucumber, lime, and gut-soothing aloe vera.
Author: Guy Turland
Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.
This lime-mint iced matcha combo is a great morning or afternoon pick-me-up. A splash of rum turns it into a bright and refreshing cocktail.
Author: Katherine Sacks
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...
Author: David Tamarkin
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
This is just one version of Amy Chaplin's Creamy Carrot dressings from her cookbook Whole Cooking Everyday. Made by blending carrots with herbs and citrus juice until creamy, these dressings are light,...
Author: Amy Chaplin
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger...
Author: Shahir Massoud
These coconut- and oat-studded bites come together in just one bowl (no food processor required!). Keep them on hand for a healthy morning or afternoon pick-me-up or a satisfying after-school snack. If...
Author: Rhoda Boone
These dairy-free, gluten-free muffins rely on homemade oat flour for body, while a few oat flakes scattered on top add texture.
Author: Lorraine Pascale
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.
Author: Alejandro Junger
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Nutritional yeast acts like a vegan version of parm here, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles.
Author: Heidi Swanson