Vegetable

This creamy soup, served in tiny cups and bright with chive oil, is easy to make and serve. Kids will like the little cups and the crazy green swirl. Adults will appreciate the healthfulness and the flavor.

This needs to set up overnight, so start one day ahead.

You will find that the garlic has been tamed in the cooking and acquired a delicious buttery quality. Serve with hot toast or thin slices of pumpernickel—to be spread with the garlic sauce.

This is a very simple recipe for crêpes that can be filled with all kinds of savory ingredients or turned into a sweet dessert by omitting the herbs and black pepper and adding a touch of honey. I like them sweet-savory: Spread a little bit of sweetened yogurt over a Chestnut Crêpe, roll it, and drizzle with honey. It makes the perfect snack. If you cannot find chestnut flour, use a combination of 1/2 cup (70 g) superfine brown rice flour and 1/4 cup (35 g) buckwheat flour.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Look for firm fish with bright eyes and red gills, Wessel says. It should smell sweet, not fishy. If you prefer to grill the snapper, see the Cooks' note for cooking times.

Omega-3 fatty acids in salmon may alter certain gene expressions in your body to tell it to melt fat, not store it. Eat up and burn, baby, burn!

You say potato; we say, Ahhh. The tubers help restock your magnesium stores; low levels can up mental stress.

Protein and B vitamins in chicken promote healthy hair. Stay gorgeous, girl.

Scallops only taste rich: A 4-ounce serving has just 78 calories, and the shellfish can cost less than a good cut of beef. Plus, they’re super easy to cook. See&151;and enjoy&151;for yourself!

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Conch is typically sold cooked and frozen, so to make this salad, simply defrost the frozen conch and cut it into bite-size pieces. Look for conch that's white or off-white and not brown or yellow if you're buying it from your fishmonger, Wessel says. The lime juice and vinegar in the salad will further cook the conch slightly, like a ceviche.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious.

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious.

The bell peppers in this dish work to keep your skin looking great. Their vitamin C helps build firming collagen and fends off damaging free radicals.

Our Granny Smith Apple Cider Vinaigrette is enlivened with fresh apple and a squeeze of lime juice.

We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.

Pinhead oats, which are similar to steel-cut oats but contain some oats that are ground finer, like flour, make a foolproof crunchy-crisp gluten-free crust for pan-fried fish. You can exchange the catfish for just about any common white fish here—use a lower heat level under the pan and a longer cooking time for thicker fillets. Some good options include U.S. farmed tilapia, ocean perch, Pacific halibut, and line-caught Atlantic cod. Wild salmon would also be delicious—just be sure to avoid overcooking it.

This broth, the backbone of many of our soup recipes and an ingredient in many others, was developed with brain health in mind. It includes onions, fennel, parsley, oregano, and rosemary, all of which contain antioxidants, as well as parsnips, which are a good source of folic acid. The recipe uses water as liquid, but you can start with chicken stock or fish stock to make an especially flavorful broth that would be great for sipping on its own.

This dish draws on both Mediterranean and Asian influences and uses the very different flavors of sage, miso, and nori in complementary ways. It's a brain-healthy recipe: legumes such as lentils are a key component of the Mediterranean diet, both kale and onions are good sources of polyphenol antioxidants, and sweet potato supplies a dose of beta-carotene.