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Healthy Yellow - Page 2 of 11

  • Recipe

    Overnight Oatmeal with Sweet Marinated Peaches

    I began using this overnight method out of a desire to sleep longer, but came to find it actually made better oatmeal. The flavors have a chance to develop, and…

  • Recipe

    Brown Sugar and Thyme Marinated Peaches

    Brown sugar and white balsamic vinegar lend peaches a caramelly flavor, while a semi-dry wine enhances their sweet tartness. Fresh thyme adds an herbal note. The marinade also softens the…

  • Recipe

    Heirloom Tomato & Peach Salad

    I like to start summer dinners on the patio with this simple salad. I’ve also been known to pair it with creamy burrata and crusty bread and call it lunch.

  • Recipe

    Sherry Vinegar and Rosemary Marinated Peaches

    This savory marinade balances peaches' natural sweetness with the complex tartness of sherry vinegar. Fresh rosemary adds earthy pine notes, olive oil lends richness, and rum contributes a bit of…

  • Recipe

    Smoked Trout and Summer Bean Salad

    This ingenious combination of tangy yogurt, oil-cured olives, fresh cucumbers, and bunches of fragrant herbs, along with hearty beans and smoky fish, offers intriguing flavors in every bite.

  • Recipe

    Slow-Cooked Swordfish with Creamy Fennel-Tomato Sauce

    Yes, you can cook fish in a slow cooker, but it's a little different than making a pot roast or brisket. Instead, you build a complex sauce through long, even…

  • Recipe

    Sear-Roasted Chicken with Orange-Tarragon Sauce

    A fragrant sauce boosts the flavor of chicken breast in this single-skillet dish.

  • Recipe

    Maple-Rosemary Salmon Skewers

    Mustard, maple, soy sauce, and rosemary make an irresistible sweet and tangy sauce for salmon.

  • Recipe

    Miso-Braised Duck Legs

    The savory duck legs in this sumptuous, comforting dish are thoroughly infused with earthy brown-rice miso flavor after being coated for 12-plus hours. They’re best served over rice or potatoes…

  • Recipe

    Vegetable-Miso Soup

    This soup starts with kombu dashi, an umami-filled broth made with dried kelp. Punchy red (aka) miso rounds out the flavor of sweet potatoes, carrots, and kale, adding body, sweetness,…