Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Author: Anna Stockwell
Author: Selma Brown Morrow
Author: Charlie Trotter
Author: Suzanne Goin
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Seamus Mullen
Author: Amy Chaplin
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
Author: Scott Beattie
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Author: Anna Stockwell
Author: Candice Kumai
Choose dates that are soft and pliable-even if that means pitting them yourself.
Author: Claire Saffitz
Author: Marissa Goldberg
Author: Tori Ritchie
Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the...
Author: Andy Baraghani
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
Author: Chris Morocco
This is a breakfast that hits the mark for protein and taste, and it also happens to come with its own aromatherapy treatment. Mint calms and refreshes, so start your day by tearing up the mint leaves...
Author: Drew Ramsey, M.D.
These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer's yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric...
Author: Mandy Major
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Gomasio is the nutty, toasty Japanese wonder condiment we're sprinkling on everything. Make it with white or black sesame seeds-or do a confetti-like mix.
Author: Molly Baz
A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.
Author: Ella Mills
Author: Lisa Ahier
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Author: Claire Saffitz
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding
These superfood-filled, protein-packed bites are perfect for a pre-workout boost or mid-day recharge.
Author: Rhoda Boone
Author: Sarabeth Levine
Copious amounts of kale were sacrificed in my pursuit of a kale energy bar. On my umpteenth attempt at puréeing the leaves into gooey-green glue, inspiration struck: why not incorporate the kale in crispy...
Author: Camilla V. Saulsbury
Author: Alison Roman
Author: Rick Rodgers
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Author: Claire Saffitz
Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
Author: Renee Erickson
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity-in this case from torn grapefruit and hot-and-sour chiles-without withering.
Author: Molly Baz