Hi Reader, You know the pattern by now. You're careful all day. You eat well, stay on track, and feel like you finally have it together. Then evening comes and something shifts. You eat past fullness, sometimes to the point of feeling uncomfortable or sick. And the next morning, you're back to the rules, back to trying to be "good" with food again. Or maybe it looks different for you. A new way of eating, a "reset," cutting back on certain foods. It works for a little while. Then it doesn't....

Hi Reader, March is that in-between month where you still want something warm on the stove but you can feel the season starting to shift. These five recipes feel exactly right for right now, a few with an Irish-inspired twist if you're planning something for St. Patrick's Day. Here's what's on the list: Vegetarian Shepherd's Pie with Beans and Tempeh: savory tempeh and white bean filling under creamy mashed Yukon golds. Makes excellent leftovers. Vegetarian Irish Stout Stew with Lentils and...

Hi Reader, There's a specific kind of satisfaction that comes from pulling a bubbling, golden-topped casserole out of the oven on a cold night. This Baked Pasta with Rigatoni and Vegetables has become one of those recipes I reach for on repeat. Rigatoni tossed with sautéed zucchini, bell pepper, mushrooms, and spinach, layered with mozzarella, baked until golden and melty. There's also an optional Parmesan-breadcrumb topping that is, honestly, not that optional once you've tried it. It works...