There’s no rule that says eating with an eye towards nutrition can’t also mean delicious meals. These recipes — which call for whole grains like quinoa and spelt, vitamin-rich ingredients like salmon and kale, and techniques like steaming and grilling — are among our favorites. They’re not just good for you, they’re flavorful and soulful, too.
JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.
See the RecipeAndré Baranowski
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Eggs Poached in Tomato Sauce
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this RecipeTodd Coleman
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.
Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it’s substantial enough to make a meal in itself.
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.
Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.
