Scalloped Potatoes
Love and Lemons
by Jeanine Donofrio
1w ago
Scalloped potatoes always make me think of Easter. My family had them at our holiday dinner every year when I was growing up. Cheesy, rich, and comforting, they were my favorite part of the meal. I’d happily skip the Easter ham and go back for a second serving of scalloped potatoes instead! Since this classic dish is one of my Easter favorites, I wanted to share a recipe for it this spring. Finally—after lots of testing and tweaking—it’s here: my favorite scalloped potatoes recipe. It features tender potatoes baked in a creamy sauce with fresh thyme, onions, and cheddar cheese.  ..read more
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50 Best Easter Side Dishes
Love and Lemons
by Phoebe Moore (L&L Recipe Developer)
1w ago
Easter is right around the corner, and I’m busy picking out which side dishes to make for our holiday feast. No offense to ham or lamb, but the side dishes are always my favorite part of Easter dinner. If you ask me, they’re what make the meal memorable. Seasonal vegetables like carrots and asparagus add a pop of color to the table. Hearty potato recipes keep guests coming back for more, and spring salads like my strawberry salad or carrot salad offer bright, fresh flavor. I’ve rounded up my 50 best Easter side dishes below. If you’re still figuring out your ..read more
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Matcha Cookies
Love and Lemons
by Jeanine Donofrio
2w ago
These matcha cookies are my kind of cookies. They’re easy to make. They’re as cute as can be. And while they satisfy my sweet tooth, they’re not just sweet. Matcha powder gives these cookies complexity. If you’re not familiar with matcha, it’s a Japanese green tea powder made from shade-grown, finely ground green tea leaves. Its earthy, grassy, and subtly bitter taste shines through in these cookies, balancing their sweetness perfectly. Bonus: it makes them bright green! These matcha cookies have crisp edges, tender middles, and a white chocolate shell on top. They’re unique and del ..read more
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Breakfast Casserole
Love and Lemons
by Jeanine Donofrio
1M ago
A breakfast casserole is the best way to feed a crowd first thing in the morning. Just ask my mom! She’s been making her famous breakfast casserole recipe on Easter and Christmas morning for as long as I can remember. The rest of my family loves it because it’s hearty and flavorful, packed with potatoes, veggies, eggs, and cheese. My mom loves it because it’s easy to make and—even better—make ahead. She can prep the whole thing the night before and pop it in the oven when guests arrive the next day. I adapted this breakfast casserole recipe from hers, and ..read more
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Cabbage Steaks
Love and Lemons
by Jeanine Donofrio
1M ago
This cabbage steaks recipe will be a game changer for anyone who’s used to eating cabbage raw. Don’t get me wrong—I love raw cabbage’s refreshing crunch. But when you roast cabbage, it takes on a totally different texture and richer flavor. These cabbage steaks are meltingly tender in the middle, with a ruffly ring of crisp, browned leaves around the edges. A simple garlic oil infuses them with savory flavor, while the hot oven brings out their natural sweetness. These roasted cabbage steaks are an easy, healthy side dish (the oven takes care of most of the work!), but with the ..read more
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How to Cook Bulgur Wheat
Love and Lemons
by Jeanine Donofrio
1M ago
Chewy, nutty, and incredibly easy to cook, bulgur wheat is good for so much more than tabbouleh! This whole grain will always have a place in my pantry. In case you’re curious about adding it to yours, I’m sharing a full guide to bulgur below. Learn what it is, how to cook it, how to store it, and more! Bulgur vs. Cracked Wheat Bulgur is a type of cracked wheat…but not all cracked wheat is bulgur. The difference is that bulgur is par-boiled, or partially cooked, in the production process. As a result, it has a much shorter cooking time than ..read more
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Dumpling Soup
Love and Lemons
by Jeanine Donofrio
1M ago
This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy. It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway. And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger. It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better. This dumpling soup has been one ..read more
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Mushroom Pasta
Love and Lemons
by Jeanine Donofrio
1M ago
This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor. I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms. If you’re a mushroom fan, you have to try it! What You’ll Need for Mushroom Pasta The star ingredient in this mushroom pasta recipe is—of course—mushrooms ..read more
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Vegan Enchiladas
Love and Lemons
by Jeanine Donofrio
1M ago
These vegan enchiladas are seriously delicious. Whenever I make them, my husband Jack and I fight over the last one. For context, Jack might be the world’s biggest cheese lover. If he’s going after cheese-less enchiladas, you know they have to be good. The filling here is a hearty mixture of mushrooms, peppers, and black beans. I roll it up in corn tortillas and then smother them with red enchilada sauce and homemade vegan nacho cheese. Before serving, I sprinkle garnishes like jalapeños, radishes, and avocado on top. This vegan enchiladas recipe is comforting, but also fresh. The rich enchil ..read more
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Love & Lemons Cooking Club – February!
Love and Lemons
by Phoebe Moore (L&L Recipe Developer)
1M ago
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 February challenge today with our banana bread recipe, and I hope you’ll join in the fun. Here’s how it works: The Prize: A $200 Whole ..read more
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