Love and Lemons

This hot honey recipe has earned a permanent spot in my pantry. Quick and easy to make with 3 ingredients, it’s sweet and spicy, with a subtle tangy flavor. I love whisking it into salad dressings to give them a little kick, drizzling it over pizzas, and slathering it on baked goods like cornbread and biscuits. In case you’re not familiar, hot honey is honey infused with fresh or dried chile peppers, often with some vinegar mixed in too. I started cooking with it about 10 years ago, when the bra

This apple cider margarita recipe is a fun fall twist on the classic cocktail! It comes together with just four ingredients: apple cider, tequila, orange liqueur, and fresh lime juice. I love the sweet, bright flavor of the cider alongside the tangy lime and citrusy liqueur. Garnishes like star anise, cinnamon sticks, and a cinnamon sugar rim round out the cozy autumn flavors. Where I live in Austin, Texas, a classic margarita never feels out of season. But once October arrived this year, I star

This pastina soup recipe is the best kind of comfort food. Filled with tiny pasta (pastina, in Italian) and tender vegetables, it’s cozy and flavorful, but nourishing too. Some of the vegetables stay whole for texture, while the rest get blended into the broth, thickening it slightly and giving it a stunning golden color. On a chilly fall or winter day, it’s a delicious way to warm up. Pastina soup is sometimes called Italian penicillin. You can think of it like chicken noodle soup’s Italian cou

I make this butternut squash gnocchi recipe every single fall. It’s like autumn on a baking sheet, thanks to the hearty potato gnocchi, butternut squash, earthy sage, red onion, and kale leaves that crisp up beautifully in the oven. I toss it all in a sweet and tangy apple cider vinegar dressing and finish it with creamy dollops of ricotta cheese before serving. Easy to make and packed with the best flavors of the season, it’s everything I want on a fall weeknight. I hope you love this butternut

Hey friends, happy October! We’re changing up our regular cooking club programming this month because our new cookbook Pop of Flavor comes out on October 13! To celebrate, we’re making a sneak peek recipe from the book, Chunky Veggie Soup with Rosemary & Parsley. It’s filled with leeks, delicata squash, carrots, potatoes, and more, so it’s a perfect way to take advantage of all the gorgeous fall veggies in season. Find the recipe below! To enter this month’s challenge, make the recipe and email

This French onion pasta recipe is a perfect cozy dinner for a chilly night. Inspired by French onion soup, it stars rich, savory caramelized onions, tangy white wine, and plenty of Gruyère cheese. The cheese melts into the broth-based sauce, creating a lightly creamy, deeply flavorful coating for the pasta. Easy to make in one pot with simple ingredients, this French onion pasta is on repeat in my kitchen every fall. I hope you love it as much as I do! French Onion Pasta Ingredients Here’s what

I make this pumpkin overnight oats recipe on repeat for breakfast every fall. The oats are creamy, warmly spiced, and lightly sweet, thanks to a teaspoon of maple syrup. They’re practically pumpkin pie in a jar. The ingredients in this recipe are simple—just oats, pumpkin puree, chia seeds, maple syrup, almond milk, and a few cozy spices. I love that I can mix them up in just 5 minutes and then let the fridge do the rest of the work overnight. In the morning, I top them off with coconut whipped

This cottage cheese pancakes recipe is a delicious high-protein breakfast. Thanks to the cottage cheese and eggs, each pancake packs in 7 grams of protein! Better yet, the pancakes don’t actually taste like cottage cheese. Instead, they’re perfectly fluffy, moist, and filled with a lightly sweet vanilla flavor. Pass the maple syrup, please! I’ve been hesitant to use cottage cheese in sweet recipes ever since I tried cottage cheese cookie dough a few years ago (it was…not for me). But recently, I

I’ve made this Turkish eggs recipe more times than I can count in the last few months. It’s become a breakfast staple in our house, on repeat on busy weekdays and lazy weekends alike. It starts with a base of garlicky yogurt that I top with poached eggs and a richly spiced Aleppo pepper oil (butter works too). I round it out with a sprinkle of fresh herbs and pita bread for scooping everything up. Ready in 20 minutes, it’s such a quick yet satisfying breakfast. The eggs and yogurt pack it with p

This apple cinnamon bread is exactly what I want to bake (and eat) on a crisp fall day. It’s moist, tender, and full of fall goodness—juicy apples, crunchy walnuts, and warm spices like cinnamon, nutmeg, and ginger. I add applesauce to the batter in addition to the fresh apple pieces, which makes it extra-moist and rounds out the sweet apple flavor. It’s so good that I’ve made it 3 times in September already (we went apple picking, what can I say?). I hope you love it as much as I do! Apple Brea

These quick pickled beets are so good that I like to eat them straight from the jar. Roasted, then pickled in a simple brine made from apple cider vinegar, water, sugar, and salt, the beets are tender, sweet, and tangy, with a sour, savory kick from garlic and mustard seeds. When I’m not snacking on them, I pile them onto salads and thinly slice them for sandwiches. They add a bright, earthy pop that I just love. I’ve shared lots of other quick pickling recipes in the past (see these pickled red

This corn casserole has a delicious creamy center and sweet and savory corn flavor. It’s like a softer, almost spoonable version of cornbread, with plenty of whole corn kernels mixed in for crunch. The recipe is inspired by classic corn casserole with Jiffy mix, but instead of relying on a boxed cornbread mix and canned corn, it stars fresh corn and a homemade blend of flour, cornmeal, and baking powder. (Though don’t worry—if you prefer to use a mix or canned or frozen corn, I’ve tested them al

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our September challenge today with our green curry recipe, and I hope you’ll join in the fun. Here’s how it wo

This celery salad recipe is fresh and flavorful, filled with a delicious variety of textures and flavors. Chewy Medjool dates and tender chickpeas accent the celery’s crunch, and apple adds a nice sweetness to play off the celery’s savory flavor. Rich, nutty almonds and Parmesan balance the fresh ingredients, and a bright lemon dressing ties the whole thing together. I love this salad because it shows that celery can be so much more than a supporting ingredient in a soup or the base for ants on

Move over, ketchup and hot sauce—this homemade harissa recipe is one of my favorite condiments to keep on hand. Made with a blend of roasted red peppers, dried chiles, warming spices, garlic, and lemon, my version of this North African chili paste is sweet, smoky, and bright, with a subtle kick of heat. I love stirring it into shakshuka for spice, slathering it in falafel wraps, and dolloping it on roasted veggies to punch up the flavors. I started making homemade harissa years ago, back before

On busy mornings, I love having a stash of these oatmeal bars on hand. They’re a perfect grab-and-go breakfast, packed with hearty oats, walnuts, dried cranberries, and eggs to hold them together. They have a delicious soft-baked texture, and brown sugar and cinnamon fill them with sweet, spiced flavor. With two kiddos in the house, I rarely have time to make actual oatmeal on a weekday, but lucky for me, these oatmeal breakfast bars are even better! I adapted this oatmeal bars recipe from my ba

Let’s make mini muffins! These bite-size treats are moist, puffy, and studded with gooey, melty mini chocolate chips. The recipe calls for basic ingredients and is easy to make—easy enough that if you have mini-muffin-loving kids in your house, they can help bake! These chocolate chip mini muffins have been one of my family’s go-to snacks for over a year. I developed the recipe because, well… I had gotten in the habit of buying store-bought mini muffins for my son Ollie when he was a toddler. Bu

This succotash recipe is a celebration of late summer vegetables, filled with sweet corn, peppers, tomatoes, okra, and lima beans. I lean into the fresh flavors by adding herbs like basil and thyme and mix in a pinch of smoked paprika for smoky depth. Ready in under 30 minutes, this succotash recipe is an easy side dish to whip up when you have lots of summer veggies on hand. I’ve been making different variations on it for years (see the Summer Squash Succotash on page 273 of The Love & Lemons C

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our August challenge today with our pasta alla Norma recipe, and I hope you’ll join in the fun. Here’s how it

This crispy rice salad recipe is quickly becoming my favorite summer lunch. It starts with a base of veggies—marinated cucumbers, edamame, scallions, avocado, and fresh mint—that I top with crunchy roasted peanuts, sheet pan crispy rice, and sesame ginger dressing. It’s so good that I’ve already made it 3 times this summer. Check back with me in a few weeks—I have a feeling I’ll have made it at least 3 times more. Crispy Rice Salad Ingredients I got hooked on the concept of crispy rice salads af