Behind the Scenes at Love & Lemons

Ever questioned how we arrive up with recipes? Uncover out below! I am answering some of your most frequent issues in this powering-the-scenes peek.

Phoebe whisking sauce and Jeanine chopping cilantro at the kitchen counter

Hey, satisfied Tuesday! We put up a ton of recipes right here, but it’s been a whilst considering the fact that I have supplied you an update on our procedure guiding the scenes at Like & Lemons. I thought I’d acquire today’s article to give you a sneak peek into the Like & Lemons kitchen area and solution some of the inquiries I typically get from viewers like you!

I begun Really like & Lemons in 2011 as a place to share seasonal recipes and cooking stories about my husband Jack and me. I did the cooking, and Jack and I would photograph recipes out of our house kitchen, then in Austin, Texas. Flash ahead 11(!) a long time to now, and Like & Lemons has developed very a little bit. For 1, we are living in Chicago, and we a short while ago started operating with an amazing photographer and food stylist who choose images for the blog and a gifted video clip staff who develop the recipe video clips. I’m also no lengthier carrying out all the cooking by myself. As an alternative, I operate with Like & Lemons’ senior editor and recipe developer, Phoebe, to test and excellent every recipe.

Jeanine holding skillet with whole roasted cauliflower and Phoebe stirring pot of soup on the stove

Phoebe has been working with us considering the fact that 2018, when I was in the center of crafting Really like & Lemons Every Day. She commenced out testing recipes and undertaking prep for our photoshoots and now functions on just about each facet of Like & Lemons! A couple enjoyment info about her:

  • Phoebe is initially from Wisconsin but now lives in Chicago.
  • She bought into seasonal cooking immediately after doing the job for a summer on an natural and organic vegetable farm.
  • Salads and veggie mains are her favourite recipes to establish.
  • But she’ll also by no means flip down dessert.

Reader Q&A

How do you occur up with recipes?
We are usually thinking seasonally, and peak-period produce is the starting up level for most of our recipes. In the drop, for illustration, we know we’ll want to characteristic a handful of forms of squash, as very well as apples, Brussels sprouts, and of training course pumpkin. We also try out to give recipes that we know visitors will uncover valuable at distinct periods of 12 months, like meal prep recipes in September or side dishes prior to Thanksgiving. (If you at any time have a recipe ask for, permit us know!) We get inspiration from cafe foods much too. It’s unattainable for me to go to Avec, Lula Café, Kite String Cantina, or Remaining Coastline in Chicago without wanting to experiment with a new dish!

Phoebe and I sit down every couple of months and decide on a established of recipes we want to establish. From there, we make a screening program and do any important investigation on a dish’s background or substances. Ultimately, we get started cooking!

Do you exam each recipe?
Sure! Phoebe and I exam jointly most days of the week, and in some cases we also divide and conquer on our have. Some recipes function out just after just a single or two assessments, although other individuals need to have three or extra. We created this environmentally friendly bean casserole maybe five times the 12 months we created it. Neither of us ate eco-friendly bean casserole at Thanksgiving that calendar year – we’d had wayyyy also significantly in the weeks leading up to it! Baking recipes are likely to get more time also. We ate a large amount of cherry pie this summer season and applesauce cake last drop!

What happens to the leftovers?
We eat them! Phoebe shares some leftovers with her boyfriend Alex, and Jack, Ollie, and I try to eat the relaxation. As you might anticipate, the freezer will come in quite handy when we’ve experienced to do a large amount of recipe tests. Only on very rare situations do we have a fail so epic that it finishes up finding tossed (searching at you, blender muffins of 2020).

Phoebe stirring pot on the stove and Jeanine chopping mushrooms at the counter

What’s your beloved recipe on the web site?
Jeanine: Roasted Cauliflower Steaks with Arugula Pesto
Phoebe: Citrus Salad with Fennel & Avocado

If you could only have 3 spices in your kitchen area, which would you decide on?
Jeanine: Smoked paprika, cumin, and coriander
Phoebe: Za’atar, chili powder, and cinnamon

What’s your preferred tumble veggie?
Jeanine: Sweet Potato
Phoebe: Delicata squash

What about a favorite comfort food for drop?
Jeanine: Butternut Squash Soup and this Sweet Potato Salad
Phoebe: Eggplant Parmesan or this creamy squash pasta

Are you producing one more cookbook?
Remain tuned!

We hope you seem to Appreciate & Lemons for every day veggie inspiration and that you like cooking our recipes in your home. Many thanks for reading through!

Rebecca R. Ammons

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