Browse Every Recipe - Page Number 29

Glass-served layers of vanilla cake, macerated strawberries and light whipped cream for an elegant, quick crowd-pleaser.

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

Golden halloumi, caramelized watermelon, red onion and mint on skewers, brightened by lemon and olive oil.

Tender Yukon Gold potatoes, crisp bacon and fresh dill tossed in a tangy Dijon-mayo dressing—ideal for summer picnics.

Buttery croissants soaked in custard, filled with chocolate and finished with crushed pistachios.

Bright, fruity iced green tea with peach nectar and tangy lemon—quick, vegan-friendly summer cooler.

Smoky achiote-marinated chicken skewers grilled with pineapple, cilantro and lime for a bright, savory-tropical bite.

Multi-layer agar-agar jelly in rainbow colors with coconut cream topping; dairy- and gluten-free, chilled for clean slices.

Roasted spring vegetables, crispy falafel, quinoa and lemon-tahini for a bright, nourishing plant-forward bowl.