Meghan Markle’s new Netflix series, With Love, Meghan, is packed with seriously delicious-looking food.
But this isn’t any old cooking show. Oh no, this is an exposé into Meghan’s life in California – where she challenges viewers to pursue joy over lawlessness. What becomes immediately clear is that Meghan’s favourite thing about cooking isn’t just about the food, it’s spending time creating something with friends – and then sharing these meals with the people who matter most.
Throughout the eight-episode series, Meghan teams up with both chefs and friends – including the likes of Roy Choi, Mindy Kaling, Alice Waters and Delfina Figueras – and whips up everything from a fresh pasta salad to a healthy homemade kimchi.
Below are some of the standout dishes from With Love, Meghan – recipes that Meghan and her guests have cooked on the show, and now invite you to try at home.
So whether you’re craving a light, fresh garden salad or an adorable Ladybug Crostini, we’ve got you covered.
Keep reading for all the best recipes from With Love, Meghan – plus, exactly how to make them.
Meghan Markle’s signature honey lemon cake recipe
Ingredients
For the cakes:
Pan spray
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 1/2 cups milk
Zest of 2 lemons
3/4 cups olive oil
3 tablespoons honey
For the lemon honey syrup:
1/2 cup honey
1/4 cup lemon juice
1/4 cup water
Zest of 1 lemon
For the buttercream frosting:
3 cups unsalted butter, softened
5 cups icing sugar
Pinch of salt
For decoration:
1-2 cups raspberry preserves
Fresh raspberries, smaller berries are ideal if you can find them
Lemon verbena or small basil leaves
Method
For the cakes:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare cake pans with a light coating of pan spray / butter and baking paper.
3. In a large mixing bowl, sift together the sugar, flour, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, oil, and lemon zest.
5. Pour the dry ingredients into the wet and add the honey. Mix gently until just combined.
6. Divide the batter among the three prepared pans.
7. Bake for 25-30 minutes until just golden and a toothpick inserted in the centre comes out clean.
8. Remove from the pans and let each cake cool completely on a wire rack.
9. Once cool, use a bread knife and gently slice off the mounded top of each cake. These make for great snacks.
Yield: Makes three 8-inch cake rounds
For the lemon honey syrup:
1.In a small saucepan, bring all ingredients to a simmer.
2. Remove from heat and let cool completely.
3. Use this syrup to brush each of the cake layers just before assembling the cake.
For the buttercream frosting:
1. Mix all ingredients together until light and fluffy using a hand blender or a stand mixer.
Cake assembly
1. Brush each of the cakes evenly with the lemon honey syrup using a pastry brush.
2. Place the first cake onto the platter you will be serving it on.
3. Transfer your buttercream to a zip-top bag and cut a small hole in the bottom corner. Do the same with the raspberry preserves.
4. Pipe a line of buttercream frosting around the perimeter of the cake.
5. Then, working from the centre outward, pipe a spiral of buttercream, leaving the unfrosted cake in between each section of the spiral.
6. Working from the centre outward, pipe a spiral of raspberry preserves in the open space between the buttercream. Fill in any open spaces so the top of the cake can’t be seen.
7. Once finished, stack the second cake onto the first and repeat the process: buttercream around the top of the perimeter of the cake followed by a spiral of buttercream and a spiral of raspberry preserves.
8. Stack the third and final cake on top. Pipe lines of buttercream around the gaps between the first and second layer as well as the second and third layers.
9. Pipe the remaining buttercream on the top of the cake and use a small offset spatula to spread it out toward the edges. Get as decorative as you like with swoops or keep it simple and flat.
10. Decorate with fresh raspberries and leaves. If you have larger leaves, you can easily cut them with scissors to create “raspberry-sized” leaves. Enjoy!
Meghan Markle and Mindy Kaling’s ladybug crostini recipe
Ingredients
Cherry tomatoes
Black olives
Fresh mozzarella
Baguette crostini
Fresh basil
Balsamic vinegar reduction
Method
To prep your ingredients:
1. Slice your cherry tomatoes in half lengthwise to create the body of the ladybug.
2. Optional: Using your knife, cut a small 1/4-inch slice to create a tail/wings for the ladybug.
3. Cut the black olives in half lengthwise and then again crosswise to create the head of the ladybug.
4. Cut the fresh mozzarella into slides and then punch out into rounds with a ring cutter.
To assemble a crostino:
1. Lay the mozzarella round onto the crostino.
2. Top with a single leaf of basil.
3. Lay the cherry tomato half, cut side down onto the basil.
4. Place a quarter olive at the top of the tomato to create the ladybug head.
5. To create the ladybug’s dots, dip a toothpick into the balsamic vinegar reduction and dot the cherry tomato.
6. Arrange on a platter and enjoy!
Roy Choi’s kimchi recipe from ‘With Love, Meghan’
Ingredients
1 cup gochugaru
1 cup peeled onion
1/2 cup water
15 garlic cloves, peeled
1/4 cup peeled and chopped ginger
2 tablespoons kosher salt
2 tablespoons sugar
1/4 cup plus 2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons natural rice vinegar (not seasoned)
1 tablespoon soy sauce
Method
1. Put all the ingredients into a blender and blend until you get a smooth puree.
2. You can toss this paste with your favourite fruit or vegetable to create a quick kimchi or use it as a dip for a crudité platter or fruit board.
Meghan Markle and Delfina Figueras’ pasta salad recipe
Ingredients
For the pasta salad:
12 ounces paccheri or fusilli pasta
Kosher salt
1 cup English peas, shelled
1 bunch Swiss chard (about 5 cups loosely packed leaves), chopped
Optional: 1/2 bunch lacinato kale, ribs removed, chopped
3/4 cup snap peas, sliced
Optional: 1/2 zucchini, chopped
1 cup feta cheese, plus more for garnishing
2 tablespoons fresh mint leaves, plus more for garnishing
1 tablespoon fresh dill, plus more for garnishing
For the vinaigrette:
1 shallot, sliced
2 garlic cloves, grated
2 lemons, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon dried chili flakes
1/3 cup olive oil Kosher salt, to taste
Freshly cracked black pepper, to taste
Method
1. Create a bowl of ice-cold water and ice cubes to shock your vegetables to stop the cooking process.
2. Bring 4-6 quarts of water to a boil and season with ¼ cup salt. Blanch peas for 30 seconds and move to ice water to shock.
3. Blanch Swiss chard leaves for 45 seconds to a minute, until tender and move to ice water to shock.
4. Add enough salt to the water so it “tastes of the sea” and boil the fusilli until fully cooked according to package instructions.
5. Drain the pasta and set aside to cool.
6. Dry peas and Swiss chard on a towel until ready to use.
7. Chop chard into bite-sized pieces.
8. To make the vinaigrette, combine the shallot with the dried chilli flakes in a large bowl.
9. Add cooked and cooled pasta. Toss to combine, add chard, peas, snap peas, feta, and herbs. Toss and season to taste.
10. Serve, garnishing with more herbs, feta, and lemon as desired. Enjoy!
Meghan Markle and Alice Waters’ garden salad recipe
Ingredients
For the salad:
Mixed lettuce like Little Gem or Red Gem
Optional: chive blossoms
Optional: bachelor’s button petals
For the vinaigrette:
1 to 2 cloves garlic, cut into thirds
Pinch of kosher salt
Sherry vinegar
5 tablespoons olive oil, divided
Juice of ½ lemon
Method
1. Wash the lettuce thoroughly. To dry, lay out the leaves in a single layer on a kitchen towel. Top with another kitchen towel and repeat until all the leaves have been laid out. Put a kitchen towel over the final layer and then gently roll up from one end to the other. This helps to dry the leaves. Any leaves not being used can be held this way in the refrigerator.
2. While the lettuce is drying, make the vinaigrette. Start by adding the garlic and a pinch of salt to a mortar and pestle (or whatever you use to grind) and grind together.
3. Add a few teaspoons of sherry vinegar directly to the mortar and pestle and grind a touch more. Set aside and allow the mixture to macerate for a few minutes. From there, add a few tablespoons of olive oil into the mortar and half the amount of sherry vinegar.
4. Season to taste with salt, and mix.
5. Add the juice of half a lemon, mix again, and taste. Balance it out with more oil if it is too acidic, more vinegar if it needs more bite, and more salt if it isn’t seasoned well enough.
6. Place the desired amount of dried lettuce into a serving bowl.
7. Pour a little bit of the dressing over the greens and, with clean hands, toss everything together.
8. Garnish with chive blossoms and bachelor’s button petals, if using.
9. Serve immediately and enjoy!
FAQs – When does With Love, Meghan come out?
With Love, Meghan premiered on Netflix on 4 March 2025.
This article originally appeared on Women’s Health U.K.
