Max Lugavere

These Spicy Korean Chicken Wings feature a gochujang glaze that delivers bold, smoky heat balanced by honey and rice vinegar sweetness.

Enjoy smoky spices, sweet peppers, tangy feta cheese, and perfectly cooked eggs with this quick gluten-free shakshuka recipe.

Heavenly pairing of cream cheese and chocolate with these rich and decadent double chocolate chip cookies. The perfect blend of creamy filling and chewy cookie dough awaits.

A crispy chicken burger topped with melted cheddar, fresh tomatoes, and onions for a satisfying classic.

This chocolate syrup and raspberry pancake stack is a decadent breakfast or brunch option. The fluffy pancakes are made from scratch with simple ingredients and topped with rich chocolate syrup and fresh raspberries for a fruity burst.

Instructions: Sift together the flour, baking powder, salt, and sugar in a large mixing bowl. Make a well in the center and add the milk, egg, and melted butter; mix well. Over medium-high heat, heat a lightly oiled griddle or frying pan. For each pancake, spoon 1/4 cup batter onto the griddle. Cook until both sides of the pancakes are golden brown. Stack pancakes on a plate, drizzle with chocolate syrup, and top with raspberries to serve.

A hot and hearty gluten-free soup made with rice noodles, mushrooms, and rotisserie chicken. Great for a warm meal on a chilly day.

Ingredients: 1 rotisserie chicken, shredded. 8 oz mushrooms, sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups water. 1 cup gluten-free rice noodles. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Set the olive oil in a big pot over medium-low heat. Add the minced garlic and chopped onion and cook until the onion turns clear. When you add the sliced mushrooms, cook them until they start to brown and give off their water. Salt and pepper should be added along with the shredded rotisserie chicken. Place the chicken broth and water in the pot. Slowly heat the pot and let the food cook for 10 minutes. After you add the gluten-free rice noodles, cook for about 8 to 10 minutes, or until they are soft. Check the seasoning and make any necessary changes. Serve hot with fresh parsley on top. Enjoy your tasty rotisserie chicken mushroom soup that doesn't contain gluten!

Prep Time: 15 minutes

Cook Time: 25 minutes

A creamy and indulgent vegan version of the classic Magnolia Bakery Banana Pudding, made with ripe bananas, vegan vanilla wafers, and a luscious coconut cream topping.

Ingredients: 4 ripe bananas, sliced. 1/2 cup maple syrup. 2 tablespoons cornstarch. 2 cups unsweetened almond milk. 1 teaspoon vanilla extract. 1 package vegan vanilla wafers. 1 can coconut cream, chilled. 1/4 cup powdered sugar. 1 teaspoon lemon juice.

Instructions: Over medium heat, mix the cornstarch, vanilla extract, maple syrup, and almond milk in a saucepan. Stir all the time for about 5 to 7 minutes, or until it gets thick. Take it off the heat and let it cool down a bit. Put vegan vanilla wafers and sliced bananas in a serving dish and layer them. Pour the pudding mix over the bananas and wafers after it has cooled a bit. Put it in the fridge for at least two hours, or until it sets. While that is going on, mix chilled coconut cream, powdered sugar, and lemon juice in a bowl until the mixture is light and fluffy. After the pudding layer is cool, spread the whipped coconut cream on top of it. If you want, you can add more banana slices or crumbled vegan vanilla wafers as a garnish. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A delicious and nutritious salad featuring the sweetness of corn and edamame, the freshness of spinach, the smokiness of bacon, and the tanginess of balsamic vinaigrette. Perfect for a quick and satisfying meal.

Ingredients: 2 cups frozen corn kernels. 1 cup frozen edamame beans. 4 cups fresh spinach leaves. 4 slices bacon, cooked and crumbled. 1/4 cup red onion, finely chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a pan, heat the olive oil over medium-high heat. Put frozen corn and edamame in the pan and saut for 5 to 7 minutes, until they are warm all the way through and starting to turn a little caramelized. Put the cooked corn, edamame, and fresh spinach leaves in a large salad bowl. In a salad bowl, mix the bacon bits, red onion chunks, and cherry tomatoes cut in half. Salt and pepper should be mixed together in a small bowl using a whisk. Add the dressing to the salad and gently toss to mix everything together. On top of the salad, crumble some feta cheese. As a side dish or a light meal, serve right away. Have fun with your popcorn and edamame salad!

Prep Time: 10 minutes

Cook Time: 10 minutes

A flavorful and creamy soup with the goodness of zucchinis and the aromatic blend of curry spices. Perfect for a comforting meal.

Ingredients: 2 medium-sized zucchinis, diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 400ml coconut milk. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onions. Saut until the onions get soft. After you add the diced zucchini, cook for 5 more minutes. Mix ground coriander, cumin, and curry powder together and sprinkle it on top of the vegetables. Toss to cover everything. Add the coconut milk and vegetable broth. Bring to a low boil. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the zucchinis are soft. Pour the soup into a blender and blend it until it is smooth. You could also put it in a blender in batches and blend it until it's smooth. When handling hot liquid, be careful. Add pepper and salt to taste. If you need to, add more broth to change the thickness. Serve hot with fresh cilantro on top. Have fun with your tasty zucchini curry soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Irresistible Spinach & Artichoke Dip Cups. Creamy, tasty, and perfect for any get-together.

Apple Cider Fritters taste great and are filled with warm apple pieces. The outside is crispy. They are a great treat for fall!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon nutmeg. 2 large eggs. 1 cup apple cider. 2 cups diced fresh apples. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat the eggs and then stir in the apple cider. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the diced apples. Heat vegetable oil in a deep skillet or pot to 350F 175C. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the fritters and drain on paper towels. Dust with powdered sugar while still warm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The fluffy couscous, peppery arugula, and zesty green onions fill these mini peppers. They're perfect for an appetiser or a light lunch.

Instructions: Bring the water to a boil in a medium saucepan. Combine the couscous, olive oil, and salt in a mixing bowl. Remove from the heat and cover. Allow to stand for 5 minutes. Using a fork, fluff the rice. Fill the pepper halves with the couscous. Serve with arugula and green onions on top.