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About HelloFresh: HelloFresh has been in the meal kit game for a long time, and the company had reached a staggering 74{5b2a6a22cd0374987e384412a772b4760a6ccedd3fa74ed0c8373b5fd99525f8} market share as of 2022. While it’s known for its meal kits, it also offers a variety of heat-and-eat and grocery items.

What we love: HelloFresh is one of the most well-known brands in the meal kit space for a reason: Its meals are consistently tasty and well-thought-out, and the sheer number of menu options each week means there’s truly something for everyone. As for the high-protein items, I counted a whopping 156 on an upcoming week’s menu, which seemed to all have over 30 grams of protein per serving.

When contributor Brittany Loggins tested the service recently, she was thoroughly impressed. “After a week of cooking, I ended up with several meals I loved enough to make again on my own. Along the way, I picked up a few new tricks—easy ways to add flavor and texture with spices, sauces, and garnishes I wouldn’t normally reach for, but now absolutely will,” she writes. Some favorite high-protein meals from her week of testing included a crispy Parmesan chicken with garlic scallion couscous and lemony roasted carrots, chicken sausage and spinach ricotta ravioli with tomatoes and lemon, and one-pan beef stir-fry tacos with tangy slaw, crispy fried onions, and sriracha mayo.

What we’d leave: A number of BA contributors and staffers have tested HelloFresh over the years, and one common complaint is that product quality or longevity can be a bit hit or miss.

Click here for our full review of HelloFresh.

The best prepared high-protein meal delivery service for most people: Factor

Tested and reviewed by: April Benshosan, contributor; Alaina Chou, commerce writer

About Factor: Factor’s line of premade microwavable meals are ready after a quick zap in the microwave. They’re dietitian-approved, according to Factor’s website, and marketed toward the health and wellness-minded.

What we love: Microwaveable tray meals are hard to execute, and after years of testing by multiple staffers and contributors, our consensus is that Factor makes excellent prepared meals. Most Factor dishes follow a protein plus starch plus veggie format that, while simple, means the meals feel both balanced and satisfying. Proteins tend to be well-cooked and nicely seasoned, and dishes are flavorful across the board. When contributor April Benshosan tested the service recently, she was shocked by “how juicy and well-cooked the chicken breast was in every single Factor meal.” When I tested the service for two weeks, I found the same to be true—in fact, the poultry dishes I, Alaina, ordered (namely the Green Chile Chicken and Homestyle Turkey and Gravy) turned out to be my favorites.

But of course, there are plenty of tasty prepared meal delivery services out there. The thing that sets Factor apart is the sheer number of high-protein options available each week (I most recently counted over 60). “High protein” means something different for every service on this list, but Factor seems to reserve this label for meals with 30 or more grams of protein (though I spotted a decent number of offerings with over 40 grams).

What we’d leave: While Factor offers dozens of high protein options, the samey-samey format can become repetitive if you’re eating them for weeks at a time. Benshosan also notes that the meals can be pretty high in sodium, with some containing more than 20{5b2a6a22cd0374987e384412a772b4760a6ccedd3fa74ed0c8373b5fd99525f8} of the recommended daily value. “That wasn’t a deal-breaker for me because each meal made up about a third or a fourth of my total daily calories (and I like to think I need the extra electrolytes since I sweat out a lot of sodium at the gym), but it’s something to keep in mind depending on your dietary needs,” she writes.

Click here for our full review of Factor’s high-protein meals.

The best high-protein meal delivery service for people who live to eat: CookUnity

Tested and reviewed by: Noah Kaufman, senior commerce editor

About CookUnity: In all our years of testing meal delivery services, CookUnity has always produced the most culinary prepared meals. The company signs up chefs to develop meals, many of them big names like Pierre Thiam, Jose Garces, and Michelle Bernstein. Meals come to your door fresh (as opposed to frozen or half-frozen like lots of other prepared meal delivery services).

We’ve got all you need to get through the cold, dark months, from different ways to find joy in winter to ways to increase your serotonin, plus how to make hygge healthy and recipes to boost your mood.

There comes a time in January when the excesses of Christmas and New Year are a fast-receding memory, life is getting back to normal – and it’s getting harder to stick to your New Year health kick. I suspect most of us have now reached that point.

Some 19{5b2a6a22cd0374987e384412a772b4760a6ccedd3fa74ed0c8373b5fd99525f8} of Brits pledged to make New Year resolutions this year, with an estimated 15.5 million people joining the Dry January challenge of giving up alcohol for the month. But the weather is grey, daylight is scarce, willpower is low, and the reality of swinging from excess to enforced abstinence doesn’t feel like a formula for success.

In fact, the second Tuesday in January has been dubbed ‘Quitters Day’ by Strava – the point at which users abandon their new fitness goals.

So, why is it so hard to stick to these health and fitness pledges? “The concept of ‘Banuary’ taps into the urge to wipe the slate clean after excess which, although a very human desire, may not be the most psychologically sound approach,” says psychologist Dr Meg Arroll. “January already arrives loaded with low mood, financial hangovers, darker days and depleted energy. Adding strict self-denial on top of these factors can tip us from ‘reset’ into ‘self-punishment’.”

Here the experts explain why it’s time to rethink ‘Banuary’ – and what we should be doing instead.

Are big campaigns such as Dry January or Veganuary helpful?

It can seem like everyone is going teetotal or jumping on the vegan bandwagon at the start of the year.

“These campaigns are a double-edged sword,” says Priya Tew, specialist dietitian from Dietitian UK. “The collective ‘we’re in this together’ energy is incredibly motivating; it lowers the barrier to entry and provides a ready-made community. However, the ‘challenge’ format can make it feel like a pass/fail exam.

“If someone doing Dry January ‘falls off the wagon’ on January 14, they can think, ‘I’ve failed so I may as well give in’. But if you drink a glass of wine you haven’t failed. One drink doesn’t equal failure. The goal should be a lifestyle shift that lasts until June, not a gold star for 31 days of misery.”

Yes, January is a bad time to start cutting things out of your diet

You’re not imagining it, the beginning of the year really is the worst time to start making huge changes to your diet and lifestyle.

“The winter months really are harder,” says registered nutritionist Rhiannon Lambert, founder of the Rhitrition Clinic and co-host of the Wellness Scoop podcast, with Ella Mills. “It’s cold, dark, routines are disrupted and energy can feel low, so expecting ourselves to overhaul everything overnight is just adding another task to our list. This time of year is also often accompanied by a surge of diet-focused messaging on social media, promoting quick fixes, strict plans and dramatic ‘resets’.

“That combination can create a lot of pressure to restrict food at a point when the body and mind may actually need more support, not less.”

Our brains don’t like restriction

If you’re struggling to follow a strict diet or training programme, it could be the way you’re wired.

“Restriction is rarely helpful because the brain perceives it as a threat,” says Priya. “When we label foods as ‘off-limits’, we increase our physiological craving for them, which often leads to bingeing later. Physically, the boom-and-bust cycle is taxing on our brains and bodies. It leaves you feeling fatigued, irritable and prone to brain fog. Steady, consistent nourishment is much kinder to your insulin sensitivity, and your mood.”

Dr Arroll agrees. “All-or-nothing rules tend to backfire,” she says. “When we frame health as restriction – no alcohol, no sugar, no pleasure – we activate a scarcity mindset. When we are in this state of mind, preoccupation and cravings often increase, as well as guilt if we slip up or fall off the wagon. For many people, this cycle fuels the very behaviours they’re trying to escape. The impact of restriction on mental wellbeing can be subtle but significant, as an overly restrictive month may increase anxiety, perfectionism and shame, particularly in people who already struggle with control or self-criticism.”

Is there a gentler way to get back on track after Christmas?

“There’s no need for detoxes or extremes to feel like you are back on track,” says Rhiannon. “The body is very capable of finding its way back to feeling good when we support it properly. Start simply. Eat regular meals, drink plenty of fluid and gently increase your fibre through fruits, vegetables, wholegrains, beans and pulses.”

And rather than Dry January, she suggests gentler, more flexible approaches. “Reducing frequency, spacing drinks out, choosing alcohol-free options some of the time, or being more mindful about when and why we drink can all be positive steps and are often easier to maintain beyond January.”

Why “adding in” beats cutting out

Doing more, rather than less might be the secret to success instead.

“The idea of addition rather than restriction is psychologically helpful,” says Dr Arroll. She says that adding in supportive habits can displace less helpful ones, and it reduces the chances that you’ll abandon the goal altogether if you do slip up.

“Psychologically, the equivalent might be adding compassion, structure, and flexibility to your life in small steps. This could mean adding alcohol-free days rather than banning alcohol entirely, adding nourishing meals before tackling ‘treats’, or adding curiosity instead of judgement when habits don’t go to plan.”

“‘Addition’ is psychologically liberating,” Priya adds. “If we focus on hitting a target of 30 different plants, for instance, eating becomes a game of discovery rather than a task of avoidance. Ask yourself: ‘What can I add to this meal to make it more nourishing?’ This might mean a handful of spinach in your eggs or a tin of lentils in your bolognese. Small, additive changes are far more likely to stick come March.”

Variety on your plate could also take your gut health up a notch

“Different foods provide different types of fibre, vitamins, minerals and bioactive compounds, such as antioxidants, so variety plays a key role in supporting both gut health and overall wellbeing,” says Rhiannon, whose book The Fibre Formula is out in March.

“From a gut health perspective, different fibres feed different groups of bacteria in our gut, and a more diverse intake of plant foods is associated with a more diverse gut microbiome, which may help support our metabolic, immune and digestive health.

“Those small additions can support gut health, energy and enjoyment, without bringing in fear or strict rules around food.”

The final verdict

If anything should be cut out after the festive season, it’s making knee-jerk changes to your diet and lifestyle. “A gentler ‘Banuary’ asks not ‘what should I cut out?’, but ‘what would help me feel steadier, kinder to myself, and more resourced right now?’,” says Dr Arroll.

Priya adds: “Instead of viewing January as a period of penance, we should approach it as a season of calm and balance. Winter is naturally a time for nourishment and slow living. January is about finding your baseline again, reintroducing structure and hydration, eating foods that are nourishing and warming. In February you can build on this and add in even more variety.

“Rather than stripping things away, focus on habits that feel restorative, like prioritising sleep, hydrating well, and eating warming, nutrient-dense foods. Think of it as a gentle course steer rather than a hard U-turn.”

Already read one of our food magazines? Discover even more inspiration with our other trusted titles – all packed with expert recipes and techniques you can rely on.

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The Age of Overwhelm

Take a deep breath.
Now ask yourself—when was the last time I truly felt calm?

For many of us, stress has become the default setting. We wake up to alarms, scroll through a flood of bad news, juggle endless responsibilities, and crash into bed wondering why we still feel wired and exhausted at the same time. Anxiety isn’t just a personal issue—it’s become a cultural condition. This especially rings true for a person like me, a business owner, a single mom to an 11 year old, with multiple pets, a house to take care of every day, the garden to tend to, and meals to cook. The list goes on, and I know you relate to this too. 

“Nature offers us tools—not to escape stress, but to respond to it differently.”

In a world where hustle is glorified and downtime feels like a guilty pleasure, it’s no surprise that our nervous systems are begging for support. According to the American Psychological Association, more than three-quarters of adults report experiencing physical symptoms of stress. That tension in your shoulders? The brain fog? The racing heart? It’s not just in your head—it’s in your biology.

But here’s the good news: we can take our power back. Nature offers us tools—not to escape stress, but to respond to it differently. By cultivating daily practices that nurture our nervous systems and bodies, we can begin to shift the tide. And among the most powerful allies in this journey are mushrooms.

In this article, we’ll explore not only the best mushrooms for easing anxiety and building resilience, but also how to pair them with other holistic practices—like journaling, intention-setting, and time in nature—to create a truly nourishing routine for modern life.

Why Are We All So Stressed Out?

We weren’t designed to live like this.

Our bodies evolved in a world of rhythmic cycles—sunrise and sunset, movement and rest, seasons of growth and retreat. Today, we live in a 24/7 society that rarely pauses. Emails ping at midnight. Social media scrolls endlessly. Work follows us home. The result? Our nervous systems are stuck in perpetual overdrive.

The stress response—also known as fight-or-flight—was meant to be temporary. It kicks in when we’re in danger, pumping adrenaline and cortisol through the body so we can respond. But modern life keeps flipping that switch with no off button. From traffic to financial strain, from doomscrolling to decision fatigue, we’re constantly reacting instead of regulating.

And when stress becomes chronic, it starts to change us. It affects everything from our sleep to our digestion, our mood to our memory. We feel wired but tired, overwhelmed yet unable to focus. Our bodies hold the tension, and our minds spin with worry.

Add to that a culture that often shames rest and glorifies being “busy,” and it’s easy to see why anxiety and burnout are at an all-time high. Many of us are functioning in survival mode, disconnected from the simple practices that could help us feel grounded, nourished, and whole.

But here’s the truth: stress isn’t the enemy. It’s the chronic, unmanaged kind that causes harm. When we learn how to listen to our bodies and support our nervous systems intentionally, stress becomes something we can work with—not something that runs the show.

That’s where daily practices and plant allies come in. Before we dive into the top mushrooms for anxiety, let’s look at a few foundational habits that can help you build resilience from the inside out.

Stress Relief is a Practice, Not a Quick Fix

In a culture obsessed with instant results, it’s tempting to look for a magic bullet—a supplement, a smoothie, a meditation app that will finally make the stress go away. But real relief isn’t found in a single product or practice. It’s built over time, through intentional daily choices that support your nervous system and gently rewire your response to stress.

Think of it like tending a garden. You don’t water your plants once and expect them to thrive forever. You check in daily. You notice what needs nourishment. You pull weeds, make space, and let sunlight in. Your mind and body deserve that same kind of care.

The thing is, you don’t need a full lifestyle overhaul. Tiny shifts, practiced consistently, can create massive change. Here are some tools I  love—simple, science-supported habits that, when paired with medicinal mushrooms, can help you build a calm, resilient foundation:

1. Journaling

Writing down your thoughts and emotions can help process anxious loops and bring clarity to the chaos. Even five minutes of “brain dumping” can shift your state.

2. Meditation & Breathwork

These practices activate the parasympathetic nervous system—the body’s natural “rest and digest” mode. They’re proven to reduce cortisol and increase emotional regulation.

3. Time in Nature

A walk in the woods lowers blood pressure, eases mental fatigue, and reconnects you with rhythms beyond the algorithm. This is called forest bathing, and it’s legitimate medicine.

4. Daily Rituals & Intention Setting

Lighting a candle. Drinking tea mindfully. Saying out loud, “Today I choose ease.” Ritual creates rhythm. And rhythm helps soothe the nervous system.

5. Prioritizing Sleep

Lack of sleep doesn’t just make you tired—it amplifies stress, reduces your ability to cope, and worsens anxiety. Mushrooms like Reishi can help here.

Stress relief is a practice of remembering who you are beneath the overwhelm—and creating space each day to return to that place.

In the next section, we’ll explore how medicinal mushrooms fit into this toolkit—not as a cure-all, but as wise allies that help your body remember how to find balance.

How Mushrooms Help with Anxiety and Stress

When it comes to managing stress naturally, few allies are as fascinating—or as effective—as medicinal mushrooms.

These powerful fungi have been used for centuries in traditional medicine systems to promote balance, longevity, and resilience. What makes them so special? They’re adaptogens—natural substances that help the body adapt to physical, emotional, and environmental stress. Instead of forcing your body into a state (like caffeine or sedatives might), adaptogens work with your body to restore equilibrium.

Mushrooms as Nervous System Nourishers

Stress and anxiety are deeply rooted in the nervous system. When we’re overwhelmed, our bodies activate the sympathetic (fight-or-flight) response. Medicinal mushrooms like Reishi and Lion’s Mane help bring the parasympathetic (rest-and-digest) system back online—calming the body, sharpening the mind, and creating a greater sense of inner safety.

Some mushrooms are neuroprotective, helping regenerate and support the brain’s structure and function. Others help regulate cortisol (the primary stress hormone), soothe inflammation, or support the gut microbiome—which has a direct impact on mood via the gut-brain axis.

Science Meets Tradition

Modern research is catching up with ancient wisdom. Studies show that medicinal mushrooms can:

• Reduce symptoms of anxiety and depression
• Improve sleep quality and energy regulation
• Support adrenal health and resilience under stress
• Promote neurogenesis (growth of new brain cells)
• Enhance mood and cognitive clarity

And unlike some fast-acting substances, mushrooms work gently and steadily—encouraging long-term balance rather than short-term sedation.

Mushrooms Are Not a Solo Act

While these fungi are powerful, they work best when paired with lifestyle practices like the ones we explored earlier. Think of mushrooms as the foundation—a steady, daily support that reinforces the work you’re doing with your breath, your rest, your rituals, and your healing intentions.

Up next, we’ll break down the top five medicinal mushrooms that science (and centuries of tradition) point to as the most effective for reducing anxiety and building stress resilience.

The Top 5 Mushrooms for Stress Relief (with Benefits & Science)

Not all mushrooms are created equal when it comes to managing stress and anxiety. Some specialize in calming the nervous system, others nourish the brain, and a few help regulate energy and immunity—so your body can handle stress more gracefully over time.

Here are our top five favorite medicinal mushrooms for stress relief, backed by research and rooted in centuries of traditional wisdom:

1. Reishi (Ganoderma spp.)

The Queen of Calm

• What it helps with: Sleep support, anxiety, tension, adrenal fatigue
• How it works: Reishi is one of the most revered adaptogens for its deeply calming effects on the body and mind. It helps regulate the hypothalamic-pituitary-adrenal (HPA) axis, which is responsible for your stress response. It also supports GABA pathways—your brain’s natural brakes.
• Scientific backing: Studies have shown Reishi may reduce symptoms of anxiety, support better sleep, and lower cortisol levels over time. 
• Best time to take: In the evening or before bed

 2. Lion’s Mane (Hericium erinaceus)

The Brain Booster

• What it helps with: Brain fog, anxiety, mood swings, focus
• How it works: Lion’s Mane stimulates the production of nerve growth factor (NGF), a protein that supports the growth and repair of brain cells. It’s been shown to ease mild symptoms of depression and anxiety by supporting cognitive function and emotional regulation.
• Scientific backing: Clinical studies suggest Lion’s Mane can improve cognitive performance and reduce anxiety and irritability, especially in women undergoing menopause or people with mild cognitive impairment. [2]
• Best time to take: Morning or early afternoon

3. Cordyceps (Cordyceps militaris/sinensis)

The Adaptogen Energizer

• What it helps with: Fatigue, burnout, low motivation
• How it works: Cordyceps helps improve the body’s oxygen use and energy production at the cellular level. It supports the adrenal glands and balances stress-induced fatigue without overstimulation (unlike caffeine).
• Scientific backing: Research shows Cordyceps can improve energy, stamina, and stress resilience—especially in athletes and people under high physical or emotional demand. [3]
• Best time to take: Morning or pre-workout

 4. Chaga (Inonotus obliquus)

The Antioxidant Defender

• What it helps with: Inflammation, oxidative stress, gut-brain imbalance
• How it works: Chaga is packed with antioxidants that help lower inflammation—a key contributor to chronic stress. It also supports the immune system and gut health, which are both tightly linked to emotional well-being.
• Scientific backing: Chaga extracts have demonstrated neuroprotective and anti-inflammatory effects in animal studies, with promising results for supporting mood and resilience. 
• Best time to take: Any time of day

5. Turkey Tail (Trametes versicolor)

The Gut-Immune Connector

• What it helps with: Immune stress, gut health, emotional resilience
• How it works: Turkey Tail supports the microbiome, which plays a huge role in mood and stress regulation. It’s rich in prebiotic fibers and compounds like PSP and PSK, which also modulate immune response—helping reduce background “body stress.”
• Scientific backing: Research highlights its immune-supportive effects and potential mood benefits via microbiota-gut-brain axis interactions. 
• Best time to take: With meals

 Bonus Mention: Poria (Poria cocos)
A lesser-known but powerful mushroom used in Traditional Chinese Medicine for calming the spirit, easing worry, and promoting restful sleep—especially when anxiety is rooted in digestion or fluid imbalance.

Up next, we’ll walk you through how to use these mushrooms in real life—whether you’re sipping tea, taking a tincture, or blending a daily extract into your wellness routine.

How to Use These Mushrooms

Once you know which mushrooms can support your stress response, the next question is: How do I actually use them? The beauty of medicinal mushrooms is their versatility—they can be taken in many forms to fit your lifestyle and preferences.

Extracts vs. Powders vs. Teas

Each preparation method has its own benefits. Here’s a quick breakdown:

• Dual Extracts (like Mycomatrix):
  These are alcohol + hot water extracts, which means you’re getting both water-soluble compounds (like beta-glucans) and alcohol-soluble compounds (like triterpenes). Dual extracts are highly bioavailable and ideal for stress support and long-term use.

• Powders:
  Great for blending into smoothies, coffee, or cooking. However, they’re often less potent unless they’ve been pre-extracted. Look for “extract powder” on the label.

• Teas & Decoctions:
  A beautiful and traditional way to connect with mushrooms, especially with whole dried fruiting bodies like Reishi or Chaga. Best when you have time to slow down and steep.

✨ Pro tip: Not all mushrooms are digestible in raw or unextracted form—especially tough ones like Reishi and Chaga. Extracts make them easier to absorb and more effective.

How Often Should You Take Them?

Consistency is key when it comes to adaptogens. These mushrooms don’t work like a sedative or stimulant—they build resilience gradually.

• Daily use is recommended for best results.
• You can cycle certain mushrooms (like Cordyceps) or pair them to match your needs (Lion’s Mane in the morning, Reishi at night).
• Pay attention to how you feel—adjust timing and combinations based on your body’s response.

Why Mushroom Mountain’s Extracts?

At Mushroom Mountain, we craft all of our Mycomatrix extracts using full-spectrum, fruiting body mushrooms. Our extraction process ensures you’re getting the maximum benefit from each species—no filler, no fluff, just pure mushroom power. Visit our website to find out more. You may also call us, and we can guide you through the discovery process of what extracts could be beneficial for you. 

Whether you’re navigating anxiety, recovering from burnout, or just wanting to feel more steady in your day-to-day life, our extracts are designed to support your real-life rhythm—without adding more complexity to your wellness routine.

In the next (and final) section, we’ll share ideas for creating your own daily stress relief ritual—with medicinal mushrooms as a foundational part of your toolkit.

Create Your Daily Stress Relief Ritual

Now that you’ve met your mushroom allies and understand how they work, it’s time to weave them into your life in a way that feels natural, nourishing, and doable. This isn’t about perfection—it’s about building a rhythm of care that supports you, day by day.

Morning: Set the Tone

Start your day with clarity and intention.

• Mushroom pairing: Lion’s Mane + Cordyceps
• Ritual idea: Add extracts to your coffee, tea, or smoothie. Take a few deep breaths. Write down three intentions or gratitudes. Ask yourself: What would support me most today?

This combo brings mental focus, energy, and resilience for whatever the day throws your way—without the crash.

Midday: Ground and Reset

Instead of powering through stress, take a pause to recalibrate.

• Mushroom pairing: Chaga or Turkey Tail
• Ritual idea: Step outside. Sip a warm drink with your mushroom extract. Close your eyes. Breathe into your belly. Release tension from your shoulders and jaw.

Even a five-minute reset can make a huge difference in how you move through the rest of your day.

Evening: Unwind and Restore

Let your body know it’s safe to rest.

• Mushroom pairing: Reishi
• Ritual idea: Create a wind-down window. Turn off screens. Take Reishi extract in a warm herbal tea or elixir. Light a candle. Journal or stretch. Let stillness be enough.

This simple evening ritual helps signal to your nervous system that it’s okay to relax. Over time, Reishi can support deeper sleep and emotional resilience.

You Deserve to Feel Calm, Clear, and Resilient

The world may not slow down—but you can. With the support of medicinal mushrooms, intentional habits, and compassion for your own process, you can begin to build a life that feels grounded and sustainable.

Start small. Start where you are. Let the mushrooms meet you there.

Ready to Begin?

🍄‍🟫 Explore our Mycomatrix Stress Support Collection and start building your own daily ritual.
🍄‍🟫 Shop Extracts
🍄‍🟫 Join the Newsletter for more mushroom wisdom, recipes, and inspiration.

Supporting Research

Reishi – Calming & Cortisol Support

Lion’s Mane – Brain Function & Stress Reduction

• In a randomized, placebo-controlled 28‑day study, healthy adults taking 1.8 g Lion’s Mane daily showed faster cognitive performance (Stroop task) and a trend toward reduced subjective stress frontiersin.org+8pmc.ncbi.nlm.nih.gov+8health.com+8.
• Another trial in menopausal women (500 mg, 4x/day for four weeks) showed significant reductions in anxiety and depression symptoms .

Cordyceps – Energy, Fatigue, & Stress Resilience

• Adaptogenic properties of Cordyceps include balancing cortisol—raising it during stress and lowering it otherwise—to buffer fatigue and support endurance, as seen in long-distance cyclists medicalnewstoday.com+13procerahealth.com+13healthline.com+13.
• Lab and animal studies also highlight its potential for improving inflammation, metabolism, and physical stamina verywellhealth.com.

Chaga – Antioxidant & Neuroprotective Effects

• In vitro studies show Chaga extracts possess strong antioxidant and neuroprotective activity, protecting against oxidative damage thought to play a role in stress and cognitive decline .
• Recent clinical investigations suggest benefits in modulating neuroinflammation thescottishsun.co.uk+2pmc.ncbi.nlm.nih.gov+2eversiowellness.com+2.

Turkey Tail – Gut–Brain & Immune Support

Adaptogens & General Support

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here.

January 23

Vongole sans spaghetti

I like to take advantage of winter, when mussels, clams, and scallops are in their prime. I’ve been making one of my favorite pasta dishes, spaghetti alla vongole, sans pasta and just the vongole. Skipping the noodles makes this dish speedy, doable for a mid-week dinner, plus, the clams get to shine. Take a page from our well-rated recipe on Epicurious and zero in on step two. If you want it extra saucy, double the wine, just make sure you have some crusty bread on hand for dipping. —Hana Asbrink, deputy food editor

Loaded sweet potatoes

If you too are a toppings maximalist, let me direct you to my favorite snow day dinner: Kendra Vaculin’s Baked Sweet Potato Chaat. Each bite is creamy, tangy, spicy, and crunchy all at once. Sweet potatoes and chickpeas roast together in the oven while you chop up the herbs, red onion, jalapẽno, and citrus, and gather up yogurt, fried onions, chaat masala, and pomegranate seeds. When the oven timer dings, you get to top each potato to your heart’s content. I like to eat mine out of a large “blate” and reload my toppings at least once. —Kelsey Jane Youngman, senior service editor

Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).

View Recipe

Shepherd’s pie

When it’s bone-achingly cold outside, there is only one thing I want to eat: shepherd’s pie. I went with the very straightforward recipe from NYT Cooking. I liked that it called for half beef and half lamb (okay, we’re doing a shepherd’s pie–cottage pie combination here). I went extra heavy on the tomato paste, added a shake or two of Worcestershire, and I used more beef and lamb than called for because I am a growing boy. Did my mashed potato layer brown perfectly? No it did not, but the nice thing about shepherd’s pie is that, even when a few steps go wrong, it’s still pretty great. —Sam Stone, staff writer

Book club chili

I had to cook most of the food for my book club’s January meeting and my wife thought something spicy would match the satanic themes of the mid horror novel we read. So I went back to this chili from The Pub at North Coast Brewing Co. in Fort Bragg, CA. I started making my own version of this recipe over 15 years ago, with little tweaks here and there. I keep all the ingredients and add a pound of chopped tomatillos, a couple chopped serrano peppers, a can of black beans for extra body, and some dark brown sugar to taste (it ends too hot without it). I also cook it overnight on low in a slow cooker instead of just the measly hour recommended here. The results are not only an incredible depth of flavor, but pork shoulder that practically dissolves in your mouth. —Noah Kaufman, senior commerce editor

Cauliflower salad for Shabbat

On Friday nights I try to make something special for me and my kids—usually it’s Persian food, because that’s what I grew up eating on Shabbat with my family. A standard meal is usually Ghormeh Sabzi, khoresh, or kebab koobideh, that I serve with saffron rice and potato tahdig. Vegetable sides sometimes include eggplant or a simple tomato-cucumber salad, but this past Friday I tried this Roasted Cauliflower Salad With Feta and Dates. The salad is superbly easy to throw together: Roast cauliflower with slivered red onion and slabs of feta on a baking sheet, then toss it together with toasted pistachios, torn dates, greens, and a lively red wine and honey dressing. My kids don’t love arugula so I subbed in baby spinach; you could also bulk it out with a grain like bulgur wheat or quinoa. Vibrant, nutty, and sweet, I’ve already made it again. —Andrea Strong, contributing writer and editor

Roasted Cauliflower Salad With Feta And Dates

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

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January 16

Cozy miso butter soup

After a day of cooking in the Test Kitchen, I need something simple for dinner. I’m an admirer of Rosie Kellet’s recipes (her cookbook In for Dinner is a real winner), and loved making her miso butter soup. It starts with cooked rice, topped with a knob of butter. Then ladle over hot miso broth. I just mix white miso into chicken stock—absolutely not traditional, but it does the trick for those short on time. Finally, toppings! A jammy egg, which I happened to have from the other day (silken tofu straight from the package would be great too) and a scoop of kimchi. One could stop there, but since I had them, I added sliced radish and scallion, plus a shake of toasted sesame seeds. —Rebecca Firkser, Test Kitchen editor

In for Dinner: 101 Delicious, Affordable Recipes to Share

Baby cakes

I call them Baby Pancakes: one banana, one egg, a few spoonfuls of multigrain cereal, a pinch of baking powder, a sprinkle of ground cinnamon. Mix together with a fork, dollop in a hot, oil-slicked skillet, forming little cakes the size of a little fist. Adapted from 101 Before One, they are soft and mushy and extremely gobbleable, even if you have no teeth. My son loves them. —Emma Laperruque, director of cooking

Sunday morning bagels

While my colleague Jesse Szewczyk had an unlucky week (his social video shoot for Homemade Bagels had to be rescheduled), mine was lucky (he sent me home with the dough he’d already prepped). One man’s trash is another man’s treasure! And with his help, the process couldn’t have been easier for me to complete on a lazy Sunday. I cut the dough into 12 equal portions, shaped them on a work surface, let them, and poked holes in the center. Then I boiled the bagels in water mixed with baking soda and sugar (no lye here) and showered them with a few different seasonings: poppy seeds, za’taar, sea salt, and, my favorite, furikake. —Nina Moskowitz, associate editor, cooking

Crusty, chewy, and actually easy. No lye or barley syrup needed.

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Pear galette on-the-go

For a last-minute dessert, for an easy breakfast pastry, or for 3 p.m., because you deserve it: These are the times to make my colleague Shilpa Uskokovic’s Easy-Fancy Pear Galette. The recipe features frozen puff pastry and canned pears (essentially poached pears without the work). Beneath the pears is a hidden layer of almond cream, made not from blitzing nuts in a machine, but just by whisking almond flour with eggs, sugar, and a few other pantry essentials. It’s equally delicious warm, topped with melting vanilla ice cream, as it is placed on a bed of honey-sweetened Greek yogurt. And a slice eaten out of hand as you head out the door? You may never buy a coffee shop almond croissant again. —Joe Sevier, senior editor, cooking and SEO

Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.

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January 9

The crispiest latkes

I had some potatoes leftover from my holiday cooking, so I decided to make associate cooking editor Nina Moskowitz’s Classic Potato Latkes. I’ve tried many recipes, and these are the crispiest version imaginable. Potato starch is what ensures golden edges (with an audible crunch!) and a fluffy center. Sour cream and applesauce are traditional accompaniments but you can sub in Greek yogurt or your favorite chutney, add some chili crisp or hot sauce, or serve them alongside your morning eggs. —Jaia Clingham-David, former research fellow

Crispy. Golden. Fluffy. Bubbe would approve.

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Ina’s brownie pudding

It seems like the internet is caught in an Ina Garten loop right now—her Brownie Pudding has reached true virality. After watching video after video with my sibling, we were peculiarly craving a dessert we’d never had before, so, naturally, we had to make it. Scribbling down adjustments on a sticky note, we corrected the yield to serve two. Instead of using an electric mixer to beat the egg and sugar together until pale (a step that guarantees a soufflé-like crackle), we whisked by hand, taking turns when one of us got a cramp. A little flour, cocoa powder, and butter later, and it was ready for the water bath and oven. Crisp, gooey, and molten, the recipe was absolutely worth the hype. —Nina Moskowitz, associate editor, cooking

A maximalist dinner party

We had some friends over for dinner and I made all sorts of dishes. Arguably too many. Crudités with romesco. Cheesy walnut gougères. Double-mushroom galette. A big salad with fresh horseradish grated on top (try this). An oversized crème brûlée. Excellent, each one! But the thing I keep thinking about is the app I added last-minute, when I became convinced there wasn’t enough food. (My husband thought I was joking. I was not.) Oeufs mayonnaise: Boil eggs (I like 10 minutes for a firmer yolk). Peel. Slice in half. Dollop with a mix of mayo and Dijon mustard. Plunk a cornichon on top. Voila! Utterly chic for a gathering, yet easy enough for a desk snack. —Emma Laperruque, director of cooking

Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.

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This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.

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Waffles in the new year

New year, new waffle maker! Finally equipped to make my breakfast dreams come true, I set about mixing up food director Chris Morocco’s Yeasted Waffle batter. Tangy buttermilk and instant yeast give the recipe a complex, bready taste, and an overnight rise makes for both a simpler morning and perfectly crisp waffles. My family adds nutmeg to nearly every baked good we make, so I did add a few grates of the warming spice, along with a splash of vanilla extract, to my batter. We went in a butter, syrup, and berries direction (versus Chris’s savory eggs and chili crisp suggestion) and were delighted by the lightly crunchy shell and eggy interior of each waffle. A 10/10 rating for holding pools of salty butter and juicy blueberries without immediately going soggy. —Kelsey Jane Youngman, senior service editor

Thai roast chicken thighs

After over four years of tasting all sorts of chicken recipes in the Test Kitchen, this one from cookbook author Diana Yen is an uncontested favorite. It’s always highly requested by my parents, so we made it as our first home cooked dinner in the new year. The chicken thighs marinate in coconut milk, lime juice, and fish sauce and roast in the same pan with cabbage—this time around, we used a mixture of baby bok choy and kale to empty out the fridge. Delicious at its core, you’ll want to spoon up every last drop of the sauce with rice. But taste aside, it’s worth making alone for the coconutty, aromatic smell that’ll perfume your entire kitchen. —Kate Kassin, editorial operations manager

Thai Roast Chicken Thighs With Coconut Rice

This single skillet, weeknight riff on Diana Yen’s favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

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January 2

Sweet potatoes with lentils and feta

Looking at the publication date on food director Chris Morocco’s Loaded Sweet Potatoes made me realize I’ve been making this recipe regularly for seven years. If that isn’t a ringing endorsement! For such a simple list of ingredients (sweet potatoes, lentils, citrus, nuts, feta, cilantro), there is truly outstanding earthy-sweet flavor. Chris uses peanuts, but I’ve made the toasty dressing with walnuts, hazelnuts, pistachios, almonds, and even sunflower seeds—all are wonderful. —Rebecca Firkser, Test Kitchen editor

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

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An unexpected chicken stir-fry

Quick, veggie-heavy stir-fries are on constant rotation in my house. I usually improvise one for dinner at least three times a week. But I never thought to add leftover cranberry sauce until senior Test Kitchen editor Jesse Szewczyk, started developing this Sweet-and-Sour Cranberry Chicken Stir-Fry for our Thanksgiving issue. He uses the jellied variety to create a speedy, glossy glaze for green beans and chicken, along with garlic, ginger, and sesame oil to balance out all that tang with grounding savory flavor. Well, folks, it’s a winner. And it took me less than a half hour to make, like every good weeknight dinner should. —Kelsey Jane Youngman, senior service editor

Sweet-and-Sour Cranberry Chicken Stir-Fry

Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.

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A feel-good winter salad

Salad Freak by Jess Damuck is one of my most used cookbooks by far. It is organized intuitively—which is to say, by season. There is burrata with peas and preserved lemon in the spring; charred corn with Halloumi cheese and chili crisp in the summer; kabocha with purple cabbage and fish sauce in the fall; and, the one I fantasize about all year, chicories with citrus and turmeric-tahini in the winter. That’s what I made last weekend, as a feel-good dinner to cap off a day spent eating raclette, raclette, and more raclette with friends. It’s bitter from the crisp leaves (I used endive in lieu of radicchio), full of juicy citrus, and amenable to whatever nuts and seeds you have around (this time, I did toasted pecans and sunflower seeds). A total delight. And one of the rare things that makes me look forward to winter. —Emma Laperruque, associate director of cooking

Salad Freak: Recipes to Feed a Healthy Obsession

Braising on a weeknight

Whenever somebody asks me what my favorite thing to cook is, my answer is always the same: anything braised. Cozy and hands-off, it’s the perfect technique to call on whenever the temperature drops below freezing. So on a frigid night this week, I made my colleague Shilpa Uskokovic’s Creamy Cider-Braised Chicken and Leeks. Chicken legs are not only a cheap cut of meat, but one that’s prime for slow cooking—after just 40 minutes in the oven, the meat becomes tender and shreddy. Cooked in a tangy-sweet apple cider sauce bolstered with crème fraîche, you’ll want crusty bread for dipping. —Jesse Szewczyk, senior Test Kitchen editor

Creamy Cider-Braised Chicken and Leeks

A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.

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Sticky chocolate cake

Looking for a crowd-pleasing dish to make for a holiday party, I turned to deputy food editor Hana Asbrink’s Sticky Chocolate Cake, an amazingly gooey decadence that reminds me of a molten lava cake. The nutty brown butter complements rich cocoa and bittersweet chocolate, creating an impressively complex flavor. Paired with my friend’s batch of coquito, this cake made for a stunning holiday treat. —Jaia Clingham-David, research fellow

In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.

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