Browse Every Recipe - Page Number 55

A colorful Easter brunch spread of deviled eggs, seasonal fruit, and assorted pastries for easy sharing.

Color-shifting butterfly pea lemonade that turns blue to purple with lemon — refreshing, vegan, and party-ready.

Capirotada Mexicana: toasted bolillo, piloncillo syrup, dried fruit, nuts and melting cheese — warm, comforting.

Light summer pasta salad with pesto, cherry tomatoes, mozzarella and arugula—quick, fresh, picnic-ready.

Light vanilla cupcakes with swirled pastel buttercream and edible butterfly decorations for spring celebrations.

Carrots roasted until caramelized, brushed with honey and thyme for a glossy, aromatic side.

Cold sesame-ginger noodles with shredded cabbage, edamame, cucumber and toasted sesame. Ready in 30 minutes.

Crisp flatbread topped with warmly spiced lamb, creamy yogurt, pomegranate, mint and toasted pine nuts.

Delicate mango cubes with creamy coconut milk—chilled, vegan, and gluten-free for a bright, refreshing finish.