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This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then, I add caramelized roasted sweet potatoes and umami shallots. I toss in some shaved Brussels sprouts, which wilt against the heat of the freshly cooked rice and roasted veggies, and I finish it with dried cranberries, toasted pecans, and lots of thyme and parsley. I love eating this wild rice pilaf for lunch in the fall, the wild rice and roasted sweet potatoes making it hearty enough to be a satisfying meal on its own....

It seems like it was just yesterday when Jack and I made our first grill recipes of the summer. Where does the time go? Labor Day might mark the unofficial end of grilling season, but if you’re anything like us, you’ll still grill as much as possible for the next few weeks. It’ll stay warm for another month, right? Right? No matter what, we’re looking forward to making a bunch of grill recipes this weekend, and I hope that you are too....

Fresh tomato recipes go on repeat in our house every summer. In the dead of winter, there’s nothing I crave more than a summer tomato—sweet, juicy, and ripe. The out-of-season supermarket ones can’t compare, so when summer rolls around, I only have a few months to make every tomato salad, sandwich, pasta, and pizza I’ve imagined throughout the year. When I made my grocery list this morning, I added cherry tomatoes, heirloom tomatoes, and tomatoes on the vine....

By the end of this weekend I’ll be craving a big kale salad, but for now – the Austin Food & Wine Festival continues. Here’s a little interview I did with pastry chef Jodi Elliott. Last year, she was named Food & Wine’s People’s Best New Pastry Chef. This year, she’s opening a bakery & dessert bar called Bribery – I can hardly wait! Can you tell us a little bit about yourself?...

Today I’d (and this is Jack again, by the way) like to bring you another one of my favorite recipes for a hot summer day – a great, fruity smoothie. You see, Jeanine likes smoothies, but I really, really love berry smoothies. And I don’t need them for a workout, or to wake up, or any regimen – we’ll be walking down the street randomly, and I’ll just decide that it’s smoothie time....

Cherry chocolate brownie recipe: learn how to make cherry and chocolate brownies with an easy step by step recipe. These brownies are more like brownie cakes and not the dense and chewy kind but nevertheless, they make a fabulous edible gift for Christmas or really for any occasion. I baked them most recently to take to a birthday party and used glazed cherries that have sprung up in all supermarkets over Christmas....

I’ve posted a few Caprese salad recipes over the years. If you look through the recipe index, you’ll find one with strawberries, one with plums, one with a drizzle of mint pesto, and even cute little Caprese skewers with peaches! What you won’t find, though, is this: a classic Caprese salad with soft, creamy fresh mozzarella, juicy seasonal tomatoes, and a generous amount of basil leaves. It’s a salad that’s been near and dear to my heart ever since we visited the island of Capri, years ago, just after Jack proposed....

What are your favorite Thanksgiving foods? When Jack was growing up, his mom would always make her famous creamed spinach, so this year, I wanted to make a riff on her traditional recipe. My new creamed spinach recipe is totally dairy-free – I use coconut milk instead of cream – and it’s filled with savory umami flavor and tons of fresh greens. It requires just 10 ingredients and less than 30 minutes to make…are you thinking what I’m thinking?...

I’ve been reading Sara & Hugh’s blog Sprouted Kitchen for about as long as I’ve been reading 101 Cookbooks. Which is food blog code for: a long time. I’ve had their book pre-ordered for months, but was excited (flattered, really) when Sara sent me one. Now, everyone reading my blog is, I’m sure, already familiar with Sprouted Kitchen. I probably don’t need to go on about how gorgeous Hugh’s photography is....

This corn pasta recipe is late summer in a bowl. Just like the season, it feels transitional. While it’s bursting with fresh, summery produce like sweet corn and basil, it’s also creamy and comforting, suggestive of all the cozy fare we have coming our way this fall. To clarify—when I say that this corn pasta is creamy, I don’t mean that it’s made with actual cream. The luscious texture comes from the corn itself!...

Our favorite carrot cake recipe inspires these easy carrot cake cupcakes. It’s been made and loved by thousands of bakers! Many of you asked for a cupcake version, and here it is! These carrot cake cupcakes are simple and use basic pantry ingredients. If you have a couple of bowls and can stir, you can make them! Key Ingredients Flour: I use all-purpose flour, but you can replace some with whole wheat or white whole wheat flour....

Baking whole trout in the oven is genius, especially when you do it in foil or parchment paper packets (called fish cooked en papillote or “paper”). With our easy trout recipe, the fish stays super moist and dinner will be on the table in about 20 minutes. You can’t beat that. This truly is one of my favorite trout recipes! After sharing this easy recipe with friends, some were nervous about cooking the whole trout (with the skin, tail, and head still attached)....

Panzanella is one of my favorite summertime salads, so I thought, why not make a fall version using some stuffing-esque ingredients? Instead of juicy tomatoes, I sautéed some mushrooms and added tangy dried cranberries. Instead of sweet basil, I used woodsy sage. I normally toss pine nuts in my panzanella, but hazelnuts have been my nut of choice this fall, so I toasted those up instead. I tossed it all with grilled bread and a tangy vinaigrette and served it alongside grilled salmon....

This is Jack – the “and” in Love and Lemons – and this is my first post. For awhile now, Jeanine has been mentioning that I should make some posts. But I didn’t want to tread on her writing territory, and I’m used to the “video gamer” view of the internet, where people are mean and petty. This “food blog internet” where people are sweet and polite is frighting and confusing to me....

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home. Mushroom Pasta Recipe Ingredients This recipe, obviously, starts with the mushrooms....

This recipe for roasted tomatoes is a lifesaver in my kitchen, whether I’m dealing with a summer surplus of fresh tomatoes or trying to salvage bland winter ones. It’s the perfect way to preserve the flavor of ripe summer tomatoes for later in the year, and it magically transforms lackluster winter tomatoes into something sweet and delicious. This is seriously one of my favorite tomato recipes! I love it so much that I even turn the tomatoes into roasted tomato soup....

You can make them in under 30 minutes and only need a hand mixer, a spoon and a couple bowls. How to Make the Softest Ginger Cookie Ground ginger, cinnamon, cloves and molasses make these soft cookies absolutely delicious. The batter starts with soft butter and sugar. We use a hand blender to beat them together until creamy. Then we add molasses — it’s sweet, dark in color and rich....

You may also like gobi manchurian gravy recipe, gobi biryani recipe, dry cauliflower manchurian, and this easy gobi paratha recipe. Gobi Peas Masala Recipe Ingredients: Cauliflower – one medium, chopped into fine pieces Peas – 1/2 cup Onions – 2 large Tomatoes – 2 Ginger garlic paste – 2 tbsp Green chillies – 4 Chicken masala – 2 tbsp Chilly powder – 2 tsp Turmeric – 1/4 tsp Oil – 3 tbsp Salt – to taste Instructions:...

At this time of year, I make this green goddess dressing recipe almost every week. Jack and I have just planted our little garden on our back deck, and we have loads of fresh herbs. Straight off the plant, they’re fragrant and tender, ready to add a punch of fresh flavor to almost any dish. I often grab a handful of parsley for a weeknight pasta, a sprig of mint to finish a salad, or a bunch of basil to sprinkle over pizza....