Healthy Comfort Food

Collection by The New York Times

119 
Pins
 • 
186.99k 
Followers

Who says comfort food can't be healthy? With a few savvy ingredient swaps, you can dig into your favorite dishes without compromising any of your nutrition goals. Try one of these lightened-up recipes for dinner tonight.

The New York Times
You can freeze them, too.

Homemade Cauliflower Gnocchi

You can freeze them, too.

"Delicious! Easier than you think, and the lemon zest really makes it something special."

Farro Risotto With Sweet Corn and Tomatoes

"Delicious! Easier than you think, and the lemon zest really makes it something special."

In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a the dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment. (Photo: Craig Lee for NYT)

Whole Roasted Cauliflower With Romesco Recipe

In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a the dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment. (Photo: Craig Lee for NYT)

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. (Photo: Karsten Moran for The New York Times)

Sicilian-Style Citrus Salad Recipe

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. (Photo: Karsten Moran for The New York Times)

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance. (Photo: Craig Lee for The New York Times)

Joan Nathan’s Matzo Ball Soup Recipe

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance. (Photo: Craig Lee for The New York Times)

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. (Photo: Gentl and Hyers for The New York Times)

Turmeric Tea Recipe

Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh. The drink might include black pepper, and a touch of jaggery or honey to sweeten it. (Photo: Gentl and Hyers for The New York Times)

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way. (Photo: Craig Lee for NYT)

Spinach Lasagna Recipe

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way. (Photo: Craig Lee for NYT)

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for The New York Times)

Green Juice Recipe

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for The New York Times)

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for NYT)

Green Juice Recipe

Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides. (Photo: Craig Lee for NYT)

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results. (Photo: Craig Lee for NYT)

Tuscan Farro Soup Recipe

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results. (Photo: Craig Lee for NYT)

If the finished soup seems lackluster or too clear, stir in spoonfuls of reserved chicken fat. (Photo: Andrew Scrivani for The New York Times)

A Superior Chicken Soup (Published 2016)

If the finished soup seems lackluster or too clear, stir in spoonfuls of reserved chicken fat. (Photo: Andrew Scrivani for The New York Times)

Refrigerating the strained broth allows you to skim off the fat that collects at the top when you are ready to prepare the finished soup. (Photo: Andrew Scrivani for The New York Times)

A Superior Chicken Soup (Published 2016)

Refrigerating the strained broth allows you to skim off the fat that collects at the top when you are ready to prepare the finished soup. (Photo: Andrew Scrivani for The New York Times)

The most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (Photo: Craig Lee for The New York Times)

Mark Bittman’s Eggplant Parmesan Recipe

The most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (Photo: Craig Lee for The New York Times)

Golden chicken soup with egg noodles, carrots and parsley, an American classic with roots in Northern Europe. (Photo: Andrew Scrivani for The New York Times)

Chicken Soup From Scratch Recipe

Golden chicken soup with egg noodles, carrots and parsley, an American classic with roots in Northern Europe. (Photo: Andrew Scrivani for The New York Times)

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams. (Photo: Karsten Moran for The New York Times)

Fragrant Thai-Style Clams in Coconut Broth Recipe

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams. (Photo: Karsten Moran for The New York Times)

Before being strained into a clean broth for refrigeration and for the skinning of fat, the soup resembles a watery stew, with large chunks of ingredients that are then separated from the liquid. (Photo: Andrew Scrivani for The New York Times)

A Superior Chicken Soup (Published 2016)

Before being strained into a clean broth for refrigeration and for the skinning of fat, the soup resembles a watery stew, with large chunks of ingredients that are then separated from the liquid. (Photo: Andrew Scrivani for The New York Times)