These brightly flavored artichokes, served cold or at room temperature, can be made a day ahead of time.

Shiitake mushrooms, ginger, cilantro and lime make this burger light and vibrant.

Though commercial veggie burgers can fail to satisfy, the homemade variety offers endless possibilities of flavors and textures.

Karen Barrow, The Times’s fitness guinea pig, tries out the Indo Board, a workout geared toward surfers and snowboarders.

A variation of this colorful stir-fry substitutes thinly sliced chicken for the tofu.

The Times’s fitness guinea pig, Karen Barrow, tries a Figure 4 barre workout. For more Gym Class videos, go to nytimes.com/well.

This variation on huevos rancheros makes a satisfying breakfast, lunch or dinner.

Prepared rice flour wrappers are a convenient vehicle for marinated tofu and crisp vegetables and herbs.

Unpleasant. Embarrassing. Awkward. In this hilarious account, writer Lisa O’Neill Hill chronicles her first colonoscopy and why it ended up being one of the best things she ever did for her health.

Tuna steaks, sliced thinly after cooking, are a vehicle for a traditional Korean marinade.