Browse Every Recipe - Page Number 36

Brioche spread with almond cream, soaked, pan-fried until golden, finished with toasted almonds and powdered sugar.

Icy strawberry-lemonade slushie made with three ingredients: lemon juice, frozen berries, and sugar.

Tender asparagus and Gruyère in a flaky, buttery crust with caramelized shallots — ideal for brunch.

Roasted spring veggies, crispy falafel, quinoa, greens, avocado, and lemon-tahini for a bright, satisfying plant-based bowl.

Smooth tomato and basil soup finished with cream and crispy grilled-cheese croutons—cozy bowls ready in 45 minutes.

Umami-rich gochujang butter coats spaghetti with garlic, soy, honey and sesame for a quick Korean-inspired pasta.

Festive hibiscus strawberry lemonade with tart hibiscus, ripe strawberries and zesty lemon, chilled and served over ice.

Lemon-oregano chicken with rice, tomatoes, cucumber, tzatziki and hummus for a bright Mediterranean bowl.

Seasoned ground turkey in crisp lettuce leaves with avocado, tomatoes, cheese and lime for a light low-carb meal.