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David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

eggs

sugar

¼ cup (packed) light brown sugar

salt

vanilla extract

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

cayenne pepper

cumin

turmeric

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

red lentils

coconut milk

lime juice

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

Kale Pesto With Pasta

Kosher salt

farro pasta or whole wheat pasta

pistachios

olive oil

garlic

Parmesan, finely grated, plus more for serving

unsalted butter

black pepper

Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Cauliflower Tacos

green chile (such as serrano), finely grated

garlic clove, finely grated

butter

garlic cloves, finely grated

smoked paprika

cauliflower,

6"-diameter corn tortillas

white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

red pepper flakes

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!

Summer Bolognese

chicken

dry white wine

tomato paste

cherry tomatoes

red chile,

bucatini, spaghetti,

Tbsp. unsalted butter,

basil leaves, torn if large

Heat oil in a large pot over medium until shimmering. Cook garlic, stirring occasionally, until softened and fragrant but not browned, about 2 minutes. Add chicken, season with salt, and continue to cook, stirring occasionally, until there are only a few pink spots left, 5–7 minutes.

Add wine and reduce heat to medium-low. Cook, smashing down on chicken with a wooden spoon, until wine is evaporated and meat is finely ground, 4–6 minutes. Add tomato paste and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 3 minutes.

Add tomatoes and chile and cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until sauce is thickened and about half of tomatoes are completely broken down, 4–6 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with sauce. Add butter, 2 oz. Parmesan, and ½ cup pasta cooking liquid. Cook over medium heat, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Remove from from heat and fold in basil until fragrant and leaves are slightly wilted.

Transfer pasta to a platter. Top with more Parmesan.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

Kaju Katli

raw cashews

¼ tsp. freshly ground cardamom

ghee

Varak (edible silver leaf; optional)

candy thermometer

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration. Priya first made kaju katli, also called kaju ki barfi, this spring, after finding silver leaf her mother brought to the U.S. from India in the ’80s. Then she read countless blogs in an attempt to perfect the recipe. The one she found most helpful was Cook With Manali; this version is inspired by Manali Singh’s recipe. Silver leaf, or varak, is usually available as thinly pressed sheets and can be purchased online ($10 for 10 sheets; amazon.com). Just make sure it’s specifically labeled as edible. You can also try swapping the cashews (that’s kaju in Hindi and Urdu) in this recipe for pistachios or almonds.

Place 2 large pieces of parchment (at least 12" long) on a work surface. Pulse cashews in a food processor or coffee grinder to a fine powder. Set a mesh sieve over a medium bowl and sift cashew powder into bowl. Return any larger pieces still in sieve to processor and pulse again to break up further (but be careful not to turn into nut butter). Sift into bowl; set cashew powder aside.

Heat sugar and ¼ cup water in a medium saucepan over medium, stirring constantly, until sugar is dissolved; stir in cardamom. Clip thermometer to side of pan and bring mixture to a boil (still over medium). Cook, stirring often, until thermometer registers 230°–235° (mixture should be syrupy but not thick), about 3 minutes.

Reduce heat to low. Stir in ghee and reserved cashew powder. Cook, stirring constantly, until dough begins to pull away from sides of pan and form a mass in the center, about 3 minutes. Be careful, as the sugar will make the dough very, very hot. (You can check if the dough is ready by carefully scooping out a small spoonful and letting it cool until safe to touch. If you can roll it into a ball and it holds its shape, it’s ready.)

Transfer dough to 1 sheet of parchment. Let cool until safe to handle (dough will stay hot in the center, so be very careful). Knead warm dough 1 minute, then top with the remaining sheet of parchment. Roll out to create an oval about ½" thick. Peel away top layer of parchment and carefully apply silver leaf (if using) to surface. Using a paring knife and a ruler, cut dough into 1"-wide strips. Then make diagonal cuts at 1" intervals across the strips to create diamond shapes. Separate out individual kaju katli. (Save scraps for snacking on later.)

Do ahead: Kaju katli can be made 1 month ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

Dijon mustard

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

thyme

Flaky sea salt

11"-

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

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.

Smooth and Spicy Pinto Bean Soup

yellow onion, sliced

garlic cloves, sliced

fennel seeds

chicken broth

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico. 

Gorditas con Camarones

instant corn masa flour (such as Maseca)

Tbsp. lard, melted, or vegetable oil, divided

guajillo

morita chiles, stems removed, or 2 canned chipotle chiles

coriander

1½ lb. medium shrimp, peeled, deveined

apple cider vinegar

agave syrup or honey

Sliced onion, sliced avocado, cilantro leaves

Rick Martinez spent his quarantine in Mazatlán, Mexico, while researching his upcoming cookbook on regional Mexican food. The town is in the state of Sinaloa, where gorditas are thicker corn patties with a ridge around the edges to hold all the toppings. “My recipe for a gordita that is split open and filled is more common outside of the area,” says Rick, “but the filling, made with shrimp, reflects the amazing seafood that is abundant in this coastal city.”

Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.

Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.

Place rack in lowest position in oven; preheat to 500°. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.

Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).

Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.

Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.

Not just for this tomato salad recipe: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

Tomato Salad with Basil Dressing

shallot,

¾ tsp. crushed red pepper flakes

anchovy fillets, chopped (optional)

basil leaves (purple

1½ lb. heirloom tomatoes, some sliced, some cut into wedges

Tbsp. red wine vinegar

lemon

Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil.

Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Vegetarian Ramen

¼ cup plus 2 Tbsp. vegetable oil

Tbsp. black or white sesame seeds

Tbsp. gochugaru (coarse Korean red pepper powder)

scallions

2" piece ginger, peeled, thinly sliced

shiitake mushrooms

kombu

Tbsp. low-sodium soy sauce

baby bok choy (about 12 oz. total), quartered lengthwise

5-oz. packages fresh ramen noodles

noodles

Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.

To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

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