Browse Every Recipe - Page Number 29

Creamy blush pasta with tomato, parmesan and basil—ready in 30 minutes for a rich, tangy vegetarian dinner.

Vanilla cake cubes, macerated strawberries and whipped cream layered in glasses for a vibrant, easy crowd-pleasing dessert.

Roasted spring veg, chickpea falafel, quinoa and lemon-tahini for a bright, plant-based bowl.

Creamy Thai-style peanut deviled eggs topped with tangy cucumber-cilantro relish; easy, vegetarian, gluten-free.

Frozen mango slush layered with chamoy, lime and a Tajín rim—spicy-sweet, vegan, and ready in 15 minutes.

Fluffy eggs folded with creamy cottage cheese for a protein-rich, softly set breakfast in minutes.

Minty cucumber and lime drink sweetened with agave — a light, hydrating refresher with optional ginger or sparkling water.

Tender asparagus and caramelized shallots in a flaky crust with creamy Gruyère and custard—ideal for spring brunch.

Soft sugar cookies filled with bright lemon curd and dusted with powdered sugar for a sweet-tart bite.