Browse Every Recipe - Page Number 59

Tender mushroom caps filled with ricotta, spinach, herbs, and Parmesan, baked until golden for an easy elegant starter.

Warm, fluffy cinnamon-sugar waffles swirled with brown sugar and topped with a vanilla cream cheese glaze.

Fluffy sheet-pan frittata with asparagus, cherry tomatoes, peppers and feta—baked for easy slicing and brunch.

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

Garlicky butter noodles tossed in a glossy soy-brown sugar sauce, finished with green onions and sesame.

Creamy burrata, sweet peaches, prosciutto and arugula dressed with olive oil and balsamic — a light summer plate.

Tender vanilla cupcakes topped with warm terracotta buttercream and a hint of cinnamon for earthy, celebratory flavor.

Creamy crab-stuffed deviled eggs with Dijon, chives and Old Bay for a bright, party-ready appetizer.

Translucent lychee agar cubes in sparkling yuzu water—refreshing, vegan, gluten-free, perfect for warm-weather entertaining.