Explore - Page 3

Strawberry pieces soften into sweet pockets in these lightly sweetened cream scones.

Orzo cooks directly in tomatoes and broth before spinach and shrimp are folded in.

Finely grated carrot and yogurt keep these gently spiced coconut muffins tender.

Roasted cauliflower brings golden edges to a creamy leek pasta.

Peach halves soften in their own honeyed juices while a small oat crumble browns on top.

Bite-size chicken thighs brown first, then finish cooking with sliced cabbage in buttery pan juices.

Ricotta makes a tender lemon cake studded with raspberries throughout.

Mushrooms and green lentils sit under a crisp puff-pastry lid in this creamy vegetable pie.

Firm pear pieces and chopped dark chocolate sit inside a tender cream scone.