18 Delicious Savory Lemon Recipes Amazing

Ready to brighten up your meals with a zesty twist? Our roundup of 18 Delicious Savory Lemon Recipes is here to inspire your next kitchen adventure! From quick weeknight dinners to seasonal favorites that scream comfort, lemon adds that perfect punch of flavor to elevate any dish. Dive in and discover how this versatile citrus can transform your cooking in the most amazing ways!

Lemon Garlic Roasted Chicken

Nothing beats the classic combination of lemon and garlic, especially when it’s roasted to perfection with a juicy chicken. This Lemon Garlic Roasted Chicken is a foolproof way to bring a burst of flavor to your dinner table.

Ingredients

• 1 whole chicken (about 4 pounds)
• 3 tablespoons olive oil
• 1 lemon, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, thyme, and rosemary.
3. Pat the chicken dry with paper towels, then rub the olive oil mixture all over the chicken, including under the skin.
4. Place the lemon slices inside the chicken cavity and tie the legs together with kitchen twine.
5. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

The magic of this dish lies in the crispy skin and the way the lemon infuses the meat with a bright, tangy flavor that’s perfectly balanced by the savory garlic and herbs.

Tip: For an extra crispy skin, broil the chicken for the last 5 minutes of cooking, keeping a close eye to prevent burning.

Savory Lemon Pasta with Parmesan

Brighten up your dinner routine with this Savory Lemon Pasta with Parmesan, a dish that combines zesty lemon with rich Parmesan for a perfectly balanced flavor.

Ingredients

• 8 oz spaghetti
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Stir in lemon juice and zest, then add the cooked spaghetti, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.
4. Remove from heat and stir in Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
5. Garnish with chopped parsley before serving.

The magic of this dish lies in the bright lemon zest cutting through the richness of the Parmesan, creating a pasta that’s both refreshing and indulgent.

Tip: For an extra burst of flavor, toast the red pepper flakes in the butter for 30 seconds before adding the garlic.

Lemon Herb Grilled Salmon

Nothing beats the bright, zesty flavors of Lemon Herb Grilled Salmon, a dish that brings a restaurant-quality experience right to your backyard grill.

Ingredients

• 4 salmon fillets (6 oz each)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, salt, and black pepper.
2. Place salmon fillets in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Grill salmon skin-side down for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the fish flakes easily with a fork.

The magic of this recipe lies in the marinade, which infuses the salmon with a vibrant lemon and herb flavor that’s perfectly balanced by the smoky char from the grill.

Tip: For an extra flavor boost, add a few slices of lemon to the grill alongside the salmon for a beautiful, caramelized garnish.

Lemon Butter Shrimp Scampi

This Lemon Butter Shrimp Scampi is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner, with a bright lemon butter sauce that’s simply irresistible.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat until the butter is melted.
2. Add the shrimp, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of unsalted butter, 4 cloves of minced garlic, and 1/4 teaspoon of red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in 1/4 cup of dry white wine and 2 tablespoons of fresh lemon juice. Bring to a simmer and cook for 2 minutes to reduce slightly.
5. Return the shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1 minute to heat through.
6. Remove from heat and stir in 2 tablespoons of chopped fresh parsley. Serve immediately with lemon wedges on the side.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that’s light yet deeply flavorful, perfect for draping over your favorite pasta or crusty bread.

Tip: For an extra burst of freshness, zest a little lemon over the finished dish before serving.

Lemon Rosemary Roasted Potatoes

These Lemon Rosemary Roasted Potatoes are a zesty and aromatic side dish that will brighten up any meal with their golden crispiness and herbaceous flavor.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby potatoes with 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon chopped fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes and roast for another 20-25 minutes until golden and crispy.

The combination of tangy lemon and fragrant rosemary creates a vibrant flavor profile that makes these potatoes stand out from the usual roasted variety.

Tip: For extra crispiness, make sure the potatoes are spread out and not overcrowded on the baking sheet.

Lemon Thyme Roasted Carrots

These Lemon Thyme Roasted Carrots are a vibrant side dish that brings a zesty and herby brightness to any meal, perfect for sprucing up your dinner table with minimal effort.

Ingredients

• 1 pound carrots, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrots with 2 tablespoons olive oil, 1 tablespoon fresh thyme leaves, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the carrots in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized at the edges.

The combination of lemon and thyme not only adds a fresh aroma but also enhances the natural sweetness of the carrots, making them irresistibly flavorful.

Tip: For an extra burst of flavor, sprinkle some additional fresh thyme and lemon zest over the carrots right before serving.

Savory Lemon Ricotta Pancakes

Start your morning with a twist on the classic pancake—these Savory Lemon Ricotta Pancakes are fluffy, tangy, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter, melted
• Butter or oil, for cooking

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup ricotta cheese, 2 large eggs, 1/2 cup milk, zest of 1 lemon, 2 tablespoons fresh lemon juice, and 1 tablespoon unsalted butter, melted until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with a drizzle of honey or a dollop of ricotta cheese on top.

The ricotta adds a creamy richness that pairs perfectly with the bright lemon zest, making these pancakes a standout dish for any brunch.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Lemon Garlic Butter Steak

There’s nothing quite like the sizzle of a perfectly cooked steak, especially when it’s infused with the bright flavors of lemon and garlic butter. This Lemon Garlic Butter Steak is a game-changer for weeknight dinners or special occasions.

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season steaks with salt and black pepper.
2. Add steaks to the skillet and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove steaks and let them rest on a plate.
3. In the same skillet, reduce heat to medium. Add butter, minced garlic, lemon juice, and lemon zest. Cook for 1-2 minutes, stirring constantly, until garlic is fragrant.
4. Return steaks to the skillet, spooning the garlic butter sauce over them. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the garlic butter sauce, which gets a fresh lift from lemon zest and juice, creating a rich yet bright flavor profile that complements the steak beautifully.

Tip: For an even more flavorful steak, let it sit at room temperature for 30 minutes before cooking. This ensures even cooking and a juicier result.

Lemon Pepper Grilled Corn

Nothing says summer like the smoky, tangy kick of Lemon Pepper Grilled Corn. It’s a simple side that steals the show with its vibrant flavors.

Ingredients

• 4 ears of corn, husks removed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together the 2 tablespoons melted butter, 1 tablespoon lemon zest, 1 teaspoon black pepper, and 1/2 teaspoon salt.
3. Brush each ear of corn with the butter mixture, ensuring they’re evenly coated.
4. Place the corn on the grill and cook for 10 minutes, turning occasionally, until kernels are tender and slightly charred.
5. Remove the corn from the grill and drizzle with 1 tablespoon fresh lemon juice before serving.

The lemon pepper butter creates a glossy, flavorful crust that’s irresistibly bright and peppery, making this corn a standout at any barbecue.

Tip: For an extra smoky flavor, leave the husks on and grill the corn for 15 minutes, turning every 5 minutes, then remove the husks and brush with the butter mixture.

Lemon Basil Grilled Zucchini

Brighten up your grill game with this Lemon Basil Grilled Zucchini, a simple yet vibrant side dish that’s bursting with fresh flavors.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh basil, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, chopped basil, salt, and black pepper.
3. Brush both sides of the zucchini slices with the lemon basil mixture.
4. Place the zucchini on the grill and cook for 3-4 minutes on each side, or until you see nice grill marks and the zucchini is tender.
5. Remove from the grill and serve immediately. The combination of smoky grill marks with the fresh lemon and basil creates a delightful contrast that’s perfect for summer gatherings.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese over the zucchini right after grilling.

Savory Lemon Chicken Piccata

Brighten up your dinner routine with this Savory Lemon Chicken Piccata, a dish that combines tender chicken with a tangy lemon-caper sauce for a burst of flavor in every bite.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then dredge in 1/2 cup all-purpose flour, shaking off excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, add 1/2 cup chicken broth, 1/4 cup fresh lemon juice, and 1/4 cup capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Stir in 2 tablespoons unsalted butter until melted and the sauce has slightly thickened, about 2 minutes.
5. Return the chicken to the skillet, turning to coat in the sauce. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the quick pan sauce that melds the bright acidity of lemon with the briny pop of capers, creating a perfectly balanced flavor profile that elevates simple chicken to something special.

Tip: For an extra zesty kick, add a teaspoon of lemon zest to the sauce along with the lemon juice.

Lemon Dill Roasted Asparagus

Brighten up your dinner table with this zesty Lemon Dill Roasted Asparagus, a side dish that’s as easy to make as it is flavorful.

Ingredients

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the asparagus with 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest until evenly coated.
3. Spread the asparagus in a single layer on the prepared baking sheet. Sprinkle with 1 tablespoon fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Roast for 12-15 minutes, until the asparagus is tender and slightly caramelized at the tips.

The combination of fresh dill and lemon zest gives this asparagus a vibrant flavor that’s perfect for spring gatherings. The quick roasting time ensures the asparagus stays crisp-tender, making it an ideal side for busy weeknights.

Tip: For an extra burst of flavor, sprinkle a little more fresh dill and lemon zest over the asparagus right before serving.

Lemon Garlic Roasted Brussels Sprouts

These Lemon Garlic Roasted Brussels Sprouts are a game-changer, offering a perfect balance of zesty and savory flavors that’ll make even the skeptics fall in love.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with 3 tbsp olive oil, 3 cloves minced garlic, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast at 400°F for 25 minutes, stirring halfway through, until they’re golden brown and crispy on the edges.

The magic here is in the lemon zest and juice, which brighten up the earthy Brussels sprouts without overpowering them, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra crunch, sprinkle with toasted almonds or breadcrumbs right after roasting.

Savory Lemon and Herb Quinoa

Brighten up your meal with this Savory Lemon and Herb Quinoa, a dish that’s as nutritious as it is bursting with flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft and fragrant.
3. Stir in the dried thyme, dried rosemary, lemon zest, and lemon juice to the skillet, cooking for another minute to blend the flavors.
4. Fluff the cooked quinoa with a fork and gently fold in the herb and lemon mixture. Season with salt and pepper to taste.
5. Sprinkle with chopped fresh parsley before serving to add a fresh, vibrant touch.

The lemon and herb combo in this quinoa dish creates a refreshingly light yet satisfying side that pairs beautifully with grilled meats or roasted vegetables.

Tip: For an extra nutty flavor, toast the quinoa in a dry skillet for a few minutes before boiling.

Lemon Cilantro Lime Rice

Brighten up your meal with this zesty Lemon Cilantro Lime Rice, a vibrant side dish that pairs perfectly with grilled meats or your favorite tacos.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon zest
• 1 clove garlic, minced

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the rice and garlic, stirring constantly for about 2 minutes until the rice is lightly toasted.
2. Pour in the water and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.
3. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
4. Fluff the rice with a fork, then gently stir in the cilantro, lime juice, and lemon zest until well combined.

The fresh citrus and herb flavors meld beautifully with the fluffy rice, creating a dish that’s as refreshing as it is easy to make.

Tip: For an extra burst of flavor, try adding a pinch of cumin to the rice while toasting.

Lemon Garlic Roasted Cauliflower

Transform humble cauliflower into a vibrant side dish with this Lemon Garlic Roasted Cauliflower, where each floret is perfectly caramelized and bursting with flavor.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 3 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the edges are crispy and golden.
4. Sprinkle with 2 tablespoons grated Parmesan cheese (if using) and 1 tablespoon chopped fresh parsley right before serving.

The magic of this dish lies in the contrast between the crispy edges and the tender centers, all brightened up with a punch of lemon and garlic.

Tip: For an extra crispy finish, broil the cauliflower for the last 2-3 minutes of cooking.

Savory Lemon and Thyme Mushrooms

These Savory Lemon and Thyme Mushrooms are a quick, flavorful side that brings a bright, herby zing to any meal.

Ingredients

• 1 lb cremini mushrooms, cleaned and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5 minutes, stirring occasionally, until they start to brown.
2. Add minced garlic, thyme leaves, salt, and black pepper to the skillet. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant.
3. Remove skillet from heat and stir in lemon juice. Serve immediately.

The combination of lemon and thyme elevates these mushrooms with a freshness that pairs perfectly with their earthy depth.

Tip: For an extra burst of flavor, sprinkle with a little lemon zest just before serving.

Lemon Parsley Roasted Sweet Potatoes

These Lemon Parsley Roasted Sweet Potatoes are a vibrant side dish that brings a zesty twist to your dinner table, perfect for brightening up any meal.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with olive oil, lemon juice, lemon zest, salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and edges are slightly caramelized.
5. Remove from the oven and sprinkle with chopped fresh parsley before serving.

The combination of lemon and parsley not only adds a fresh flavor but also a beautiful color contrast that makes this dish stand out on any table.

Tip: For an extra crispy texture, make sure the sweet potato cubes are spread out and not touching on the baking sheet.

Conclusion

We hope these 18 savory lemon recipes inspire your next kitchen adventure! Each dish offers a unique way to brighten your meals with the zest of lemon. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!