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
Brighten up simply broiled salmon steaks with an unexpected salsa of poblano chiles, capers, and lemon.
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
This simple dish of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs is finished delicately with fresh lemon juice, herbs, and sea salt.
Author: Nick Korbee
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
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever...
Author: Anna Stockwell
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
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
For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.
Author: Nate Appleman
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Author: Dawn Perry
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Author: Anna Jones
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Author: Bon Appétit Test Kitchen
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill...
Author: Seamus Mullen
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
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
Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.
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
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
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
A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and the glue that holds the almond crust in place. Add white beans, broccolini, fennel, and slices of orange for a...
Author: Anna Stockwell
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Author: Claire Saffitz
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
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
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
Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Author: Anna Stockwell
This simple shrimp curry uses yellow curry powder and coconut milk.
Green juice provides a fresh sauce for this light and healthy fish dish.
Author: Molly Baz
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
This is a quick and easy breakfast to have ready to go, after jump-starting your day with a morning workout.
Author: Joe Wicks
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
Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.
Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.
Author: Bon Appétit Test Kitchen
The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.
Author: Chris Morocco
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden
These yummy vegan cookies are free of butter, added sugar, and even eggs-the peanut butter and applesauce hold them together. But trust me when I say you won't miss the sugar. The sweet banana and abundance...
Author: Audrey Johns
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can...
Author: Andy Baraghani
Smoked Salmon Smorrebrod
Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower "rice" and ground almonds, making it nutritious and gluten-free. A generous...
Author: Katherine Sacks
Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.
Author: Coco Morante
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.
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
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
This dish can help generate a little sunny feeling in the darkest days of winter. It's partly about the color story, with the pretty coral tones of the salmon and the grapefruit set against the pale green...
Author: Sara Dickerman
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Author: Deb Perelman
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco