Browse Every Recipe - Page Number 68

Whole roast chicken slathered with herb butter and preserved lemon for juicy meat and crisp skin.

Spinach-ricotta filling in tender baked mushroom caps, finished with Parmesan and optional breadcrumbs.

Protein-packed cottage cheese flatbreads: soft, flexible and ready in 25 minutes for wraps, pizzas, or sandwiches.

Pasta and fresh veg in a creamy avocado-basil green goddess dressing; serve chilled or immediately.

Rich garlic butter noodles tossed with soy, brown sugar and sesame, finished with green onions and soft-boiled egg.

Roasted eggplant halves glazed with sweet-salty miso, broiled until caramelized; serve with sesame and scallions.

Fluffy sheet-pan frittata with asparagus, tomatoes, peppers and feta, baked for effortless slicing and sharing.

Shredded cabbage stir-fried with tamari-lime sauce, peanuts, and cilantro for a fresh, low-carb Pad Thai twist.

Pink rosé-infused velvet cake layered with cream cheese frosting and a gilded white-chocolate drip.