Browse Every Recipe - Page Number 42

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Flaky crust, tender asparagus, caramelized shallots and melted Gruyère — an elegant spring brunch tart.

Tangy kimchi and cabbage pan-fried into golden, crisp rounds—perfect for snacks or a light meal.

Roasted spring veg, crisp falafel, quinoa and lemon-tahini for a fresh, plant-forward Mediterranean bowl.

Creamy gochujang and butter coating spaghetti with garlic, soy, sesame and spring onions.