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This creamy milk tastes far richer and more complex than you’d expect from such simple ingredients. It’s great sipped...

These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of...

This fruity salsa gets great smoky flavor from caramelized pineapple and heat from minced jalapeño. It’s great o...

These sandwich cookies get their pleasantly bitter, intense chocolate flavor from extra-dark or black cocoa powder. O...

This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, As...

These delicate cookies are made with oil, so they’re moist and tender. Matcha gives them a light, toasty flavor and t...

The secret to this tangy and spicy stew by chef Deborah Schneider is the warm tomatillo-and-chile sauce; topped with ...

Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish...

Master baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour. Slideshow: How to...

Bloggers Melissa and Jasmine Hemsley serve these creamy, superflavorful lentils with vibrant toppings: spice-cooked o...

Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they’re fruity and ...

This garlicky vegetarian dip from chef Charleen Badman is especially delicious with pita chips or warm pita triangles...

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes from bloggers Melissa and Jasmin...

This extra-fast vegan soup gets a hint of fruity sweetness from an apple and a double dose of creaminess from almond ...

This hearty, deeply spiced gingerbread loaf from Mimi Thorisson has a wonderful honey-buckwheat flavor. Slideshow: N...

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. Slideshow: More Flatbread ...

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond but...

This is chef Marco Canora’s take on the pastina in brodo that his mother used to make. Here, tiny whole-grain amarant...

For her light and satisfying tacos, chef Deborah Schneider fills warm corn tortillas with meaty charred halibut and a...

Joanne Chang sweetens her crunchy crumble with honey instead of sugar. Slideshow: More Healthy Snacks

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