These BBQ sides will steal the show at any summer cookout. They range from creamy potato salad to summery slaws to herb-flecked pasta salad and smoky grilled watermelon. Even with this variety, these BBQ side dishes all have a few things in common. They’re easy to prepare, they spotlight summer produce, and they’re fresh and delicious. Make one for your next summer gathering. I promise it’ll be a hit!...
Air fryer chickpeas! If you love oven roasted chickpeas, get ready: these air fryer chickpeas are even better. I’ve been making them on repeat lately. Here’s why: I love sprinkling these crispy chickpeas over salads and grain bowls. Filled with fiber and plant-based protein, they’re also a delicious healthy snack! Season them simply with olive oil and sea salt, or try one of the seasoning suggestions in the blog post below....
Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense. I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me....
Want to know how much I love this applesauce cake recipe? I made it four, that’s right, four times in two weeks. That’s a lot of applesauce cake! Well, it’s a lot of applesauce cake in theory, but in practice, it seems like a whole lot less. You snag a slice for breakfast, circle back later for an afternoon snack, and maybe reach for one or two more for dessert....
Last summer, I had a lucky opportunity to spend a few weeks in France visiting vineyards, tasting wine, and of course eating great food. Whenever I travel, I come back with a list of recipes that I might want to recreate. Very often, the ones I actually end up making in my kitchen… the ones that stand out in my memory the most… are the simplest. Jack met me toward the end of the trip, which left me with some time alone in Paris while waiting for his flight to arrive....
Hey, happy Tuesday! We post a ton of recipes here, but it’s been a while since I’ve given you an update on our process behind the scenes at Love & Lemons. I thought I’d take today’s post to give you a sneak peek into the Love & Lemons kitchen and answer some of the questions I often get from readers like you! I started Love & Lemons in 2011 as a place to share seasonal recipes and cooking stories about my husband Jack and me....
Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness like grains, legumes, steamed and raw veggies, and flavorful sauces. According to a 2017 Epicurious article by Katherine Sacks, the name could come from how Buddha collected alms, using a large bowl to gather small bits of food that the residents of whatever village he was staying in could afford to share....
This is my very first pancake post. I either feel late to the game, or like I’m earning some right of blog passage. The truth is, I’d gone the last few years not eating pancakes. Let me back up. I spent a lot of years eating a LOT of pancakes… pancakes for dinner, late nights at Denny’s, the whole bit. This all added up to a number of post-college pancake pounds, and the easiest thing for me to do was cut out the temptation altogether....
Nestle butterscotch chips are not always available in Singapore. I once saw a bag in Cold Storage in Bugis but it was overpriced and the expiry date was in another month so I didn’t get it. Then, Sala sent me an awesome goodie bag and there were butterscotch chips in that! The cookie dough comes together in a jiffy and this is really a no-fail, easy cookie recipe. Also check out: Atta chocolate chip cookies Torcetti cookies Eggless almond cookies Browse all cookie recipes on Edible Garden....
I may not be excited about summer winding down, but I am excited that it’s finally cool enough to crank up the oven and make cast iron skillet pizza! Jack and I have made regular homemade pizza for years, but this spring, this cast iron pizza recipe took our pizza game to a whole new level. It’s the closest you’ll ever come to making restaurant-style pizza without a fancy oven or pizza stone....
I’ve shared a roasted cauliflower salad (ok, 5) on the blog before, but this RAW cauliflower salad is the first of its kind. I’m already wondering what took me so long, and once you try it, I think you will be too! This cauliflower salad recipe is bright and delicious. I like to think of it as a fun, fresh twist on classic potato salad. Like potato salad, it has a creamy, mustardy dressing, hard-boiled eggs, and savory herbs, but cauliflower replaces the potatoes....
Try some challas the next time you make biryani and you’ll fid how addictive it really is. The onions turn very soft and the pink-purple gets distributed through the salad making it look really pretty. The challas in my pictures above hasn’t soaked for too long so it still holds its colours well but in time, it gets softer and pinker overall. A cucumber tomato raita is another excellent accompaniment to Biryani....
This recipe is special for a couple of reasons. It came from Amma (translated and emailed by my fave uncle, Radha Mama), which is reason enough, but she actually made it, put some in her ‘pretty bowl’, got my brother’s dear friend Rajesh Anna to click pics and he then emailed it to me. There were about 8 pics, all in different angles, in true food blogger style! This pickle doesn’t keep for too long so refrigerate and consume within 2 weeks....
– This Recipe is Sponsored by Pepperidge Farm – When we’re entertaining we always try to be prepared. It makes no sense to invite friends over and spend all your time in the kitchen while they’re stuck waiting for food in the next room. That’s why we love sharing recipes that can be made in advance and can be served warm or at room temperature. These cheesy pinwheels with roasted red peppers are exactly that....
Pin I rarely make chicken curry but when I do, I usually go for the easy options – either this coconut chicken curry recipe or my popular chicken curry with coconut milk, one of the highest pinned recipes from Edible Garden on Pinterest! Coconut based curries are my first love, partly because I am from Kerala and, you know, we love our coconut but also because they are just so versatile....
This cold cucumber soup is everything I want on a hot summer day. To make it, you don’t have to turn on the oven, the stove, or even the grill. Just toss the ingredients into a blender, puree, and chill! After a few hours in the fridge, this cucumber soup will be so creamy, cool, bright, and refreshing that you won’t be able to resist going back for seconds....
Have you been holiday shopping this weekend? If not, here’s a great start – for this giveaway 6 WINNERS will each win a copy of The Love & Lemons Cookbook along with a $50 Whole Foods Market Gift Card. So whether you’ve been waiting to get your copy or you’re looking for a great gift, enter now: This giveaway is now closed, winners will be notified. Happy Holidays! Special thanks to Whole Foods Market for partnering on this post and providing the gift cards!...
After my first bite of this air fryer tofu, I immediately thought, “What took me so long?” It’s crispier than any tofu I’ve baked in the oven, and it’s SO much easier to make than deep-fried or pan-fried tofu. No sticking to the pan, no splashing oil… If you want to make really crispy, crunchy tofu at home without a lot of fuss, you have to try this air fryer tofu recipe....
This is absolutely one of my favorite butternut squash recipes! It’s super simple to make, tastes incredible, and has been a hit with almost everyone I’ve served it to (including Adam, who isn’t the biggest winter squash fan!). The secret is our simple combination of brown sugar, cinnamon, and cayenne pepper! When we aren’t making this delicious butternut squash, we’re making a batch this roasted butternut squash soup, which I highly recommend!...
Bok choy is light, crisp, and crunchy on the bottom, with dark green leaves on top. It tastes mild, and we absolutely love it, especially when we quickly sauté it. The leaves wilt a little and the white bottoms stay light and crisp. In this sautéed bok choy recipe, we cook bok choy with fresh garlic and lemon. It’s delicious. Key Ingredients Bok choy: I love baby bok choy for this recipe....
