Citrus Salad with Fennel & Avocado

This citrus salad will brighten up any winter day! It's refreshing, light, and filled with flavor from fennel, fresh mint, avocado, and more.

If a tomato salad is the best part of summer, a citrus salad is surely its winter counterpart. When tender greens and bursty berries are still months away, citrus season is at its peak. Good tomatoes may be scarce, but satsumas, grapefruit, oranges, and mandarins are sweet and acidic, juicy, and vibrant. So if I’m in the mood for something fresh, light, and bright in the winter months, a citrus salad is the first thing I turn to. This recipe is my favorite citrus salad yet! It uses a mix of fruit to show off the season’s best, and it’s…


Gochujang Sauce

Gochujang sauce is most often used in Korean recipes, but its sweet, spicy umami flavor is so delicious that you'll want to drizzle it over everything!

As far as flavor goes, there’s nothing like gochujang sauce. I first made it to drizzle over homemade bibimbap, but once I had it on hand, I began topping it onto everything from roasted veggies to avocado toast! A traditional Korean sauce, it has a bold sweet/spicy/umami flavor with an underlying funk. This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. It’s pretty assertive on its own – even small amounts add intense flavor to whatever you’re cooking. That’s where this gochujang sauce comes in.…


How to Cook Rice on the Stove

Say goodbye to scorched pans and gummy grains, and learn how to cook rice like a pro! These easy stovetop methods yield tender, fluffy rice every time.

Rumor has it that you need a rice cooker or an Instant pot to cook fluffy, tender rice at home. Well, I’m here to tell you that the rumors aren’t true. Cooking rice on the stove is quick and easy, and if you do it the right way, it works every time. Below, I’m sharing 2 foolproof stovetop methods for how to cook rice in under 30 minutes. Without fail, the rice comes out light, fluffy, and not at all gummy. So skip the fancy gadgets, and grab a saucepan with a lid! A steaming pot of perfect rice is…


How to Make Sunny Side Up Eggs

Learn how to make perfect sunny side up eggs every time! Enjoy them for breakfast, or top them onto bowls, burgers, avocado toast, and more.

Sunny side up eggs have to be one of the simplest foods to cook. Nevertheless, we’ve all had ones that are scorched on the bottom and raw on top, rubbery, or just plain greasy. So today, I’m sharing my tried-and-true method for how to cook sunny side up eggs. It’s quick and easy, and it doesn’t require any fancy equipment or special ingredients. All you’ll need is olive oil, eggs, and a good nonstick skillet! Still, the eggs come out perfectly every time, with tender, just-set whites and runny yolks. Make a few for breakfast, or add one to any…


Cream of Mushroom Soup

This cream of mushroom soup tastes decadent, but it's secretly healthy. Its creamy texture comes from pureed cauliflower!

Before I met Jack, I associated cream of mushroom soup with green bean casserole. I thought of it as an ingredient, not a dish on its own, and mushrooms themselves weren’t something I really sought out. But Jack may be the world’s #1 mushroom lover, and as I tried the mushroom pastas and sandwiches he loved, I discovered how delicious mushrooms could be. Prepared the right way, they become rich and savory, with an intense umami flavor. Now, I’m a total mushroom convert, and this homemade cream of mushroom soup is one of our favorite dishes to share on cold…


No-Knead Bread

This no-knead bread recipe will make any novice baker look like a pro! 5 minutes of work yield a crusty, golden loaf with a perfect soft interior.

If you’re curious about bread-making, no-knead bread is a fantastic place to start. This method was made famous by Jim Lahey, owner of Sullivan Street Bakery in New York. It’s wildly popular, and for good reason. Unlike many bread recipes, it requires no special equipment or finicky ingredients, and it takes just a few minutes of hands-on prep. Still, thanks to a long, slow rise, the bread comes out perfect every time, with a gorgeous golden brown crust and chewy interior. I make a few tweaks to Jim’s recipe, swapping bread flour for all-purpose and amping up the flavor with…


Spaghetti and Meatballs

My spaghetti and meatballs recipe may be meat-free, but it's still delicious, thanks to hearty, smoky veggie balls and homemade marinara sauce.

spaghetti and meatballs

What’s more homey than spaghetti and meatballs? Twists of pasta doused in herb-flecked marinara sauce, with tender, spicy meatballs balanced on top… On a cold night, there’s not much that sounds better. Meatless spaghetti and meatballs might seem like an oxymoron, but trust me, there’s no shortage of ways to make them meat-free. In fact, I’ve been hooked on two veggie meatball recipes lately. I couldn’t pick a favorite if I tried, so instead of choosing one to share here, I’m sharing both! Each one has a hearty texture and a rich savory flavor that’s irresistible with al dente pasta and…


Vegan Parmesan Cheese

Even cheese lovers will fall for this 4-ingredient vegan Parmesan cheese. It's SO easy to make, and it's a tasty umami topping for pasta, salads, and more!

This vegan Parmesan cheese recipe is my new favorite condiment. It’s sharp, bright, savory, and rich, and as far as I can tell, it’s great on just about anything. I’ve made vegan Parmesan in the past, but this time, I added one extra ingredient: lemon zest! Its bright flavor brought extra complexity to the savory, nutty mixture, and now, I can’t get enough of it. I keep a big jar on hand in the freezer, and I reach for it anytime a dish needs an extra punch of umami flavor. If you’re dairy-free, trying to incorporate more plant-based foods into…


Creamy Mushroom Polenta

This mushroom polenta recipe is my favorite kind of comfort food. It's hearty & rich, but the zingy chimichurri makes it all feel fresh & bright.

mushroom polenta

It’s getting to be that point in winter where what I crave more than anything is spring. Slowly but surely, the days are getting longer, and I’m starting to daydream about warm weather, trips to the farmers market, and all the fresh bounty spring and summer have to offer. Still, Chicago is freezing, and when it comes time to eat dinner, nothing sounds better than comfort food. I can’t imagine a more perfect meal for this moment than this Mushroom Polenta with Chimichurri. The polenta’s vibrant yellow color reminds me of the sunny days to come, and the zingy chimichurri…


Creamy Polenta

This creamy polenta recipe comes together in a flash, thanks to one simple prep step. Serve it as a side dish, or add flavorful toppings to make it a meal.

Everyone raves about Italian pasta and pizza, but if you ask me, polenta deserves just as much love. A north Italian porridge made of coarsely ground cornmeal, polenta is wonderfully creamy, with a lightly sweet, buttery corn flavor. Unlike oat porridge, it’s not a traditional breakfast food. Though I do eat it for breakfast on occasion (see page 49 of Love and Lemons Every Day!), I most often enjoy this smooth, savory porridge for dinner. Topped with cheese, herbs, cooked vegetables, or a flavorful sauce, it transforms into a mouthwatering comfort food. Below, you’ll find my go-to method for making…


Chimichurri Sauce

This chimichurri sauce is zingy, fresh, and easy to make! Drizzle it over roasted veggies, salads, bowls, and more for a bright pop of flavor.

Jack and I went to Argentina on our honeymoon, where I fell in love with chimichurri. I have a weakness for any vibrant green sauce made with fresh herbs (looking at you, pesto and cilantro lime dressing), and chimichurri is no exception. If you’re not familiar with it, it’s a zingy sauce that’s bursting with fresh parsley and oregano. In Argentina, it’s most often served over grilled steak or fish, but the ways to use it don’t end there by any means. In fact, as soon as we flew home from Argentina, I set out to make my own chimichurri…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.