More Healthy Recipes Articles

The freshness and flavor of its uncooked ingredients are what make this alternative to traditional apple pie so delicious. Read More
Struffoli, honey-drenched Italian confections traditionally prepared with white flour and deep-fried, work equally well when made with spelt flour and bakedin the oven. Read More
According to legend, this cake recipe and its traditional swirl-shaped pan were given to an Alsatian potter by the Three Kings. Here, we recommend a more readily accessible Bundt pan. Read More
"Soupe au pistou is one of the world's greatest vegetarian soups," declares David Ansel, author of The Soup Peddler's Slow & Difficult Soups. Ansel learned this authentic French recipe from a family in Arles, France.

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Rebecca Katz, author of One Bite at a Time, augments her favorite lentil soup with a fresh parsley-pistachio "pesto."

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Let this soup simmer all day—its flavoronly increases with time. Read More
Green tea, rich in antioxidants, is one of the 10 Foods That Love Your Heart (February 2008). Here, it imparts a subtle yet distinctive flavor to both rice and chicken (and creates a lovely broth for the dish). Don't worry if some of the tea leaves escape from the bags into the liquid—they just add to the flavor and rustic appearance of the dish.

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This dish, which highlights fruits and nuts, is an especially good stuffing substitute. Read More
The chicken is rubbed with a garlicky cilantro paste and ideally left to marinate for 24 hours. Read More
The kabocha is a Japanese squash, available at most Asian markets and many farmers' markets in autumn. Its vibrant orange flesh is naturally sweet, and Sabrina Chin's family has served these light, airy, Chinese-style buns for dessert in lieu of American pumpkin pie. "A traditional Asian palate prefers something a little less sweet," she says. Sifting the flour helps give the buns their appealing lightness. (A conventional vegetable steamer in a lidded saucepan works well, but a traditional bamboo steamer may also be used.)

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