Vegetarian

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish.

These as-good-as-the-real-thing meatballs contain no beef or pork — and no fake meat either.

It was the lab-grown meat substitutes invading our lives that led me to beetballs. I knew corporate near-meat would double well for meatball meat (it works for burgers and chili), but I still don’t know what those products are like for our bodies.

Make Healthy Meals in a Slow Cooker

These one-pot wonders make it easy to eat more good-for-you fare.

In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator.

What is a “chaffle”? The arguably unattractive name comes from the combination of cheese plus waffle, and signifies a waffle made from an egg-cheese batter, rather than a flour-based one.

Or at least that’s what it meant in the beginning. Now you’ll find cheese-free chaffles as well, including one that chaffle fans swear tastes “just like Wonder Bread!” That may not sound like an admirable goal to some of us, but for many people whose diets limit or prohibit bread, the Wonder Bread chaffle suddenly makes sandwiches part of their lives again.

While we preferred udon noodles, lo mein and even spaghetti are fine substitutes. A simple chili oil, made by infusing vegetable oil with red pepper flakes, can be adjusted to taste. To soften the bite of the scallion whites, we add them to the hot oil.

Don’t walk away while heating the oil. The sesame seeds can burn in an instant, and the red pepper flakes will blacken and become bitter. The seeds should be just turning golden, and the pepper should be pleasantly fragrant.

Cumin, lemon and parsley add fresh, bright flavor to this lighter take on Thanksgiving sweet potatoes.

I was well into my twenties before I learned to appreciate cauliflower — and I am so glad that I did. This bland and oddly textured food is totally transformed when it is roasted, and it becomes a rich, buttery and nutty meal. High in fiber, as well as B-complex and C vitamins, the humble cauliflower is antioxidant and anti-inflammatory — both qualities that contribute to general good health and a radiant complexion. Cauliflower is an abundant source of sulfur, which is thought to help reduce breakouts.