Healthyish

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

Greens you can take on-the-go.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

The ultimate fancy-but-not-too-fancy date night dinner.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

If you don’t have an ovenproof skillet for this shakshuka recipe, just cook everything in a medium skillet and transfer to a 2-quart baking dish before cracking the eggs.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

Eggs on toast? That's a thing of the past.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.