Top 7 Nourishing Recipes for Men's Well-being: Wholesome, Culinary Delights.

EVERYTHING REVOLVES AROUND our initial recipe, for chili con carne, published in a 1989 edition of Men's Health magazine.

The chili had only six ingredients and two procedures, and the entire process took approximately 15 minutes from opening the can to serving on a plate. While trends changed—the low-fat frenzy (which we endorsed, now unfortunately), George Foreman grills, renowned chefs, Instant Pots, paleolithic, keto, air fryers, and imitation meat—our approach to food didn't really change much from that chili con carne. Protein is still of utmost importance. Additional vegetables are never a negative idea. Preparing at home is always superior—and healthier—for you than fast food or highly processed TV dinners.

Even (and particularly) food that brings comfort. And simplicity is ruler.

So, in celebration our 35th anniversary issue, we unearthed that chili recipe and six more from our delectable highlights and took another stab at them. In some instances, we amplified the flavors and streamlined the procedures so that you could relish them all once again.

JOE LINGEMAN

This pot of scrumptiousness comes from our Summer 1989 edition. Back then, like now, consuming at least 30 grams of protein at every meal was crucial to developing muscle and experiencing satiety. And that included plant protein—we incorporated more legumes (and a few additional spices to add some zest).

WHAT YOU'LL NEED• 1 Tbsp olive oil• ½ onion, finely diced• 1 garlic clove, minced• 1 tsp ground cumin• 1 tsp smoky paprika• 1 tsp chili seasoning• 1 lb ground chicken• ¼ cup kidney beans, drained and rinsed• ¼ cup black beans, drained and rinsed• ¼ cup chickpeas, drained and rinsed• ¼ cup pinto beans, drained and rinsed• 1 cup tomato sauce

• 1 (10 oz) can tomatoes and green chiles

HOW TO MAKE IT1. In a medium pot, heat the oil over medium heat. Add the onion and garlic and cook until softened, 3 to 5 minutes. Add the cumin, paprika, chili seasoning, and ½ tsp salt; cook 1 minute. Add the chicken, breaking up the meat as you stir, and cook until browned, 5 to 7 minutes.

2. Add the remaining ingredients, bring to a boil, and reduce the heat to medium low. Simmer, uncovered, stirring occasionally until thickened, about 10 minutes. Season to taste with salt and pepper. Top with sour cream, chives, shredded cheese, crackers, and/or saltines. Serves 4

JOE LINGEMAN

You deserve more than fast food. Like this substantial, cheesy, zesty-sweet creation from our July/August 2007 edition that demonstrates you can surpass the drive-through.

WHAT YOU'LL NEED• 1 big yam, sliced into wedges • 2 Tbsp canola oil

• 2 tsp Japanese seven-spice

• 1 pound ground turkey, divided into 4 patties • 4 slices Swiss cheese • 4 slices fresh pineapple, ¼ inch thick • 4 slices red onion, ¼ inch thick • 4 whole-wheat buns, toasted • 1 jalapeño, very thinly sliced • 4 Tbsp teriyaki sauce

HOW TO MAKE IT1. Preheat your oven to 375°F. In a substantial bowl, combine the yam wedges with 1 Tbsp canola oil, Japanese seven-spice, and flaky sea salt, to your liking. Transfer the wedges to a baking sheet. Roast in the oven until crispy, 30 to 35 minutes.

2. While the yam wedges roast, heat a substantial pan over medium high. Season both sides of each burger with salt and pepper. Add the remaining oil to the pan, swirl to coat, add the patties, and cook until done, 4 to 6 minutes on each side. Transfer the patties to a plate, top each with a cheese slice, and allow to rest.

3. In the same pan, add the pineapple and onion slices; sear on both sides until blackened in some spots, about 3 minutes per side.

4. Place each burger on the bottom half of a bun and top with the onion, pineapple, jalapeño, and 1 Tbsp teriyaki sauce each. Close the buns. Serves 4

JOE LINGEMAN

When we prepared this formula in 1996, we utilized vegetable spray and low-fat yogurt. (It was the low-fat trend.) We now understand that fats aren't all negative, and some, like the monounsaturateds in olive oil, have cardiovascular advantages.

WHAT YOU'LL NEED

• 2 tsp olive oil

• 2 tsp minced garlic

• 1 cup bran-flake cereal, pulsed fine

• 2 tsp paprika

• 1 tsp minced dill, plus ½ tsp

• 2 (5 oz) skinless salmon fillets

• ¼ cup whole plain Greek yogurt

• 1 tsp Dijon mustard

• ½ tsp prepared horseradish

• 2 tsp lemon juice, plus lemon wedges for serving

• 8 cups kale, Swiss chard, and/or spinach

HOW TO MAKE IT1. Preheat your oven to 350°F. In a bowl, mix 1 tsp olive oil, garlic, bran flakes, paprika, 1 tsp dill, and ½ tsp salt. Rub this mixture into both sides of the salmon. Transfer the fish to one half of an oiled baking sheet; bake for 10 minutes.

2. As the salmon bakes, in a small bowl mix the Greek yogurt, Dijon, remaining dill, horseradish, and half the lemon juice. In a large bowl, combine the greens, remaining lemon juice, and rest of the olive oil. Season to taste with salt and pepper.

3. Using oven mitts, remove the salmon from the oven, transfer the greens to the other side of the baking sheet, and bake everything until the salmon is medium and the greens wilt, 5 to 10 minutes. Serve with lemon wedges and yogurt sauce. Feeds 2

JOE LINGEMAN

We asked renowned chef Thomas Keller, of the French Laundry and Per Se, to enhance this modest sandwich in our April 2011 issue.

We even revisited Keller's restaurant to inquire if he desired to enhance it for 2023, and he responded that it remains flawless. We concur, Chef.

• WHAT YOU'LL NEED
• • 1 (or 2) jalapeño peppers
• • 1 red bell pepper
• • Butter, softened at room temperature
• • 4 slices of brioche, whole-wheat, or sourdough bread, ¾ inch thick
• • 4 slices of Monterey jack cheese
• • 4 slices of cheddar cheese

HOW TO MAKE IT

1. Fill a bowl with ice water. Place the peppers on a baking sheet and ignite a small butane torch (we like the Weller ML200, $23) until the flame burns blue. Carefully scorch the skins of the peppers with the blowtorch, turning them with a fork as you work.
2. Wearing plastic gloves, plunge the peppers into the ice water, drain, rub off their skins, halve them lengthwise, remove the seeds, and chop them.
3. Heat a cast-iron skillet over medium heat. For each sandwich, generously spread butter on both sides of 2 slices of bread. Place 2 slices of Monterey Jack on one piece of bread and add a generous tablespoon of the pepper mixture. Place 2 slices of cheddar on the other piece of bread, and put the bread slices together.
4. Place the sandwiches in the skillet over medium heat and cook until the bread is golden brown, 3 to 5 minutes per side. Cut them in half and serve. Serves 2.

JOE LINGEMAN

Eating a range of produce can help you prevent and repair most health problems. That’s never changed. But the ingredients that make a salad, thankfully, have. Gone are chopped iceberg lettuce, carrot spirals, and nonfat dressing. Here to stay are plentiful, substantial salads that, yes, include carbohydrates, which is why we added some protein-rich quinoa and a baguette to this June 2010 feast.

• WHAT YOU'LL NEED
• • 2 cups chopped Romaine lettuce
• • 1 strip of bacon, cooked and chopped
• • 1 soft-boiled egg, halved
• • 1 (4 oz) hanger steak, grilled and thinly sliced against the grain
• • 6 cherry tomatoes, halved
• • ¼ avocado, sliced
• • 1 tablespoon crumbled blue cheese
• • 1 cup sugar snap peas
• • ½ cup quinoa, cooked

• Dressing (your preference) and ripped French bread, for serving

HOW TO CREATE ITOn a large plate, heap the lettuce in the middle and encircle the greens with the remaining components. Garnish with the dressing and serve alongside the French bread. Serves 1

JOE LINGEMAN

When we initially shared this recipe in October 2017, it was in that hurried, pre-work state of mind. To modernize it, we further simplified the process by combining everything in the pan simultaneously. Speed is advantageous.

WHAT YOU'LL REQUIRE• 1 tablespoon mayonnaise• 1 tablespoon diced fresh herbs (basil, rosemary, thyme, and/or oregano)• 1 tablespoon butter• 1 sizable egg• 1 slice substantial tomato, ½ inch thick• 1 whole-grain English muffin, split

HOW TO CREATE IT1. In a small bowl, combine the mayo and herbs. Set aside.

2. In a large pan over medium heat, melt the butter. Crack the egg into one third of the pan, add the tomato to another third (season with salt and pepper), and place the muffin halves in any remaining space. Cook the egg to your desired doneness, approximately 1 minute per side for over-easy or 2 minutes for over-hard. Flip the tomato when you flip the egg. Place the tomato and egg on a muffin half with the mayo. Serves 1

JOE LINGEMAN

We've conducted approximately 2,492 fruit smoothies in this publication. However, this specific one, provided by our nutrition consultant Brian St. Pierre, Registered Dietitian, for our March 2020 edition, contains the necessary protein for constructing muscles, the fresh produce for combatting diseases, and an enjoyable taste.

HOW TO CREATE IT In a blender, blend together 1 scoop of vanilla or strawberry protein powder, 1 cup of baby spinach (loosely packed), 1 cup of frozen assorted berries, and 1 tablespoon of ground flaxseed. Then, add 6 to 12 ounces of water, plain milk, or plant-based milk until you attain the desired thickness.

Related StoriesA rendition of this article initially appeared in the October/November 2023 issue of Men's Health.

Paul Kita

Paul serves as the Editor for Food & Nutrition at Men's Health.

He is also the writer of two culinary books: Dude Gourmet and A Gentleman, A Frying Pan, A Strategy.