Browse Every Recipe - Page Number 77

Vibrant pasta salad with creamy avocado-basil dressing, cherry tomatoes, cucumber, spinach and snap peas.

Fluffy sheet pan frittata with asparagus, tomatoes, peppers, feta, and herbs—baked and sliced for brunch.

Whole bird roasted with herb butter and preserved lemon for juicy meat and crisp skin.

Instant noodles in garlicky butter with soy and brown sugar, topped with scallions, sesame and a soft-boiled egg.

Shredded cabbage stir-fried with veggies, tossed in a tangy peanut-lime sauce and topped with chopped peanuts and cilantro.

Fluffy cinnamon-swirled waffles drizzled with vanilla cream cheese glaze — indulgent breakfast or brunch.

Roasted eggplant halves brushed with sweet white miso glaze and broiled to a caramelized, umami finish.

Creamy spinach and ricotta stuffed mushroom caps baked until golden, an easy, elegant vegetarian appetizer.

Soft, flexible cottage cheese flatbreads made with eggs - a high-protein, gluten-free bread alternative for wraps.