More Healthy Eating Articles

When you've got whole grain couscous, dried apricots, and pistachios stored properly in your pantry, this Middle Eastern-flavored dish can be prepared in minutes.

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Put your fresh grains, seeds, and spices to work in this homemade granola. Take it with you on a hike (or to the office) as an energy-boosting snack or pour it over yogurt for breakfast.

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Maple syrup adds a subtle note to naturally sweet coconut and sweet potato; crystallized ginger can be a sophisticated (and delicious) garnish. Read More
The original rugelach recipe came from Jewish communities in Europe. The miniature crescent-shaped pastries, stuffed with either raisins or chocolate, are especially popular at Hanukkah. Read More
Dating back to at least the ancient Assyrians, baklava is popular throughout the Mediterranean and Middle East. Its signature phyllo dough is tricky to make from scratch. For this recipe, purchase it premade. Read More
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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