Healthy

Fish fumet is an easy, elegant stock that can be used as a base for many fish or shellfish dishes.

“Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, So...

“When I was 18 years old, I spent the summer in Israel, working on a beautiful kibbutz,” Gail Simmons recalls. “My fi...

This one-pot dinner from F&W’s Gail Simmons is an enriched take on classic chicken soup with rice; at once flavor...

For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dr...

This deliciously nutty Japanese dip uses only four ingredients and takes 15 minutes to make.

Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavo...

Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savory omele...

Naomi Pomeroy’s roast beef browns beautifully because she adds sugar to the mustard-seed crust, which helps the meat ...

“These came from an overzealous trip to the farmers’ market,” says chef Naomi Pomeroy. “When I see something beautifu...

Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sa...

Northern Thai street-food vendors usually make this dish with beef, but Johnny Monis opts for goat because it’s a gre...

"I love this hot or cold, by itself or as part of a larger meal," says Sera Pelle of this cauliflower dish that’s a v...

Coconut and kaffir lime are high on the list of favorite flavors in Sera Pelle’s household. She has a kaffir lime tre...

“I started making these fish cakes to use up leftover bits of salmon and potato,” says Sera Pelle, who enjoys them fo...

Sera Pelle tosses chickpeas with olive oil, nutritional yeast, cumin and garlic as a snack for her kids. They’re also...

“We have an entire garden bed dedicated to kale that we use for these chips,” says Sera Pelle. She usually makes them...

Wild-boar shanks are a great alternative to farmed pork. Johnny Monis braises them until tender in a fragrant broth l...

This warming rabbit curry, inspired by a northern Thai recipe, is light and brothy, tangy and very fragrant from the ...

Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastur...