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This moist, chewy loaf is packed with seeds, oats, and whole wheat, which makes it both energy-sustaining and beautiful to look at.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

Serve these easy boiled potatoes with slow cooker corned beef, or any hearty main course.

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Use a hot sauce that isn’t just heat and vinegar but has a personality of its own. We like Frank’s.

Don’t expect something sweet and muffiny here. This rustic cornbread is sturdy and dry and meant to be dunked.

Salty, rich pancetta balances bitter broccoli rabe in this savory, chile flake–spiked bread pudding.

This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.

Meet my version of an energy bar. About 30 minutes before a workout, I’ll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make it through a five-mile run or an hour-long SoulCycle class . . . or just a normal, hectic day.

This sugar-free applesauce is a cinch to make at home in your Dutch oven.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.