Healthyish

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

A kicky chile-lime dressing wakes up your weeknight salmon.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

What makes this salad special is the miso ranch dressing and the pulverized nori.

The shrimp is even better when it’s grilled.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

A little bit of coconut oil make this curried hummus a complete dream.

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Including our favorite approach for cooking quinoa.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.