Hanna Reder

Layered rhubarb cheesecake

Simple lemon roasted chicken with spring vegetables

Easy leek tart

Chocolate-dipped banana granola bars

Beet, blood orange, and burrata salad

Stir-fried noodles with grapefruit and crispy rice

Creamy coconut, pumpkin, and lentil stew

Simple Earl Grey truffles

Fennel salad with blood oranges

Cream-filled doughnuts

Poached quince with mascarpone and hazelnut crunch

Rotkohl (German red cabbage)

Mini vegan beet Wellingtons

Butternut squash and mushroom lasagna

Hanna makes a rainbow vegetable pie

German-style apple pie

Creamy chicken and vegetable soup

Hanna cooks eggs in 5 unexpected ways

Pumpkin salad with figs, feta and quinoa

5-ingredient crispy Camembert

Fried ravioli

Carrot salad with cranberries and pistachios

Israeli couscous salad with peas and pesto

Orecchiette with sweet corn, crispy bacon, and soft eggs

How to make orecchiette pasta in under 30 min