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In this recipe, halibut gets smothered in roasted garlic and cheese before cooking under the broiler. The fish becomes tender and flaky, while the top layer turns golden brown and crisp.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.

Think of this smoothie-like sipper as a base, then start riffing. Try blending mild red pepper flakes with mango, finely grated ginger with pineapple, or cucumber and mint with honeydew.

This pesto is a little different—the grilled tomato base brings a sweet smokiness.

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

Ginger kombucha adds bright flavor and plenty of healthful probiotics to this tropical fruit smoothie.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

A splash of vanilla and honey give this everyday smoothie just the right amount of sweetness.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

Parmesan and thyme make this Dutch baby decidedly savory—but the real beauty here is that the batter can be made up to two days in advance and kept in the fridge for an easy, romantic breakfast for two.

A few uncommon products, such as salted plum powder, canned lychees, and agar-agar, are easily found online and make this creamy dessert truly exceptional.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Made of dried figs blended with coconut and a pop of cinnamon, pack these energy balls along for a post-workout snack or afternoon pick-me-up.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.