Meghan Markle’s new Netflix show, “With Love, Meghan,” has been buzzy since it was announced. The sprawling landscape, the gorgeous home, and the many celebrity friends that stop through it are all good reasons to watch. But the best moments happen in the kitchen when Markle is cooking and in her element. Each episode showcases her hosting skills, including whipping up any and everything—think a quick snack, light dishes, and baked goods.

Cooking is one of the core elements of the show. With a new recipe in each episode, you may want to recreate some of her delicious bites. Luckily, “With Love, Meghan” is for the people and so are the recipes she shares. From the mouth-watering fried chicken and quickles she makes with Chef Roy Choi to the ladybug crostini she shares with Mindy Kaling, there’s always something delicious to enjoy. Below, we’ve gathered the best recipes to make for your friends and family from “With Love, Meghan.”

Ladybug Crostini

Ingredients

• Cherry tomatoes
• Black olives
• Fresh mozzarella
• Baguette crostini
• Fresh basil
• Balsamic vinegar reduction

Instructions

1. Slice your cherry tomatoes in half lengthwise to create the body of the ladybug.
2. Using your knife, cut a small 1/4-inch slice to create a tail and the 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 slices and then punch out into rounds with a ring cutter.
5. Lay the mozzarella round onto the crostini.
6. Add a single leaf of basil.
7. Lay the cherry tomato half, cut side down, onto the basil.
8. Place a quarter olive at the top of the tomato to create the ladybug head.
9. Dip a toothpick into the balsamic vinegar reduction and dot the cherry tomato to create the dots.

Focaccia

Ingredients

• 2 cups bread flour or all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon olive oil, plus more for drizzling/coating the pan as well as the focaccia
• 1 teaspoon instant yeast
• 1 cup warm water (75 to 80 degrees Fahrenheit)
• 1-3 sprigs of rosemary leaves
• Flaky sea salt, to taste

Instructions

1. In a large mixing bowl, whisk together the water, yeast, flour, and olive oil until a shaggy dough forms.
2. Add the salt and mix until the dough comes together.
3. Coat the top of the dough with a thin layer of olive oil and cover with a tea towel.
4. Place dough in a warm place and let rise for 2 hours.
5. Preheat the oven to 425 degrees Fahrenheit.
6. Once the dough has risen, turn it out into a well-oiled enameled cast-iron braiser or baking pan.
7. Gently stretch the dough to the edges of what you are baking it in.
8. Cover with a towel or plastic wrap and put in a warm place to let rise in the pan for another 30 minutes.
9. Once dough is ready, coat your hands in olive oil and gently dimple the top of the dough to create small wells with your fingers.
10. Drizzle generously with more olive oil, rosemary, and flaky sea salt.
11. Place in the oven and bake for 20-25 minutes, or until lightly golden.
12. Remove from the oven and carefully from the pan.

Salt-Baked Fish with Roasted Tomatoes

Ingredients

• 2 whole branzino, cleaned and gutted
• 8 cups coarse kosher salt
• 1/2 cup water, or more if needed
• Extra virgin olive oil, for brushing and drizzling
• 1 lemon, cut into half moons, divided
• 8 sprigs thyme, divided, plus more for garnishing
• 8 sprigs flat-leaf parsley, divided, plus more for garnishing
• 8 sprigs chives, divided, plus more for garnishing
• Flaky salt, to taste
• Fresh herbs, for garnishing
• Chili oil or chili paste to taste, for serving
• 2 to 3 clusters cherry tomatoes on the vine
• 2 lemons, cut into halves
• Extra virgin olive oil

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Dry the fish well with a paper towel, then lightly brush the inside and out of the fish with olive oil.
3. In a large mixing bowl, stir the salt and water together.
4. Scoop half of the salt onto the baking sheet and pat into an even layer to create a bed.
5. Gently place the lemons and herbs into the cavity of each fish.
6. Place fish on top of the salt bed and pat the rest of the salt around the fish so it is fully encased in the salt mixture.
7. Bake for 25–30 minutes.
8. Remove from the oven and allow to rest for 5–10 minutes.
9. Using a large spoon, knife, or spatula, crack open the crust and remove. Use a dry brush to remove any excess salt.
10. Gently peel the skin off the fish and discard, and carefully remove the first filet from the bones, placing on a platter.
11. Remove the bones and herb stuffing and then gently scoop bottom filets out of the bed of salt, being careful not to puncture the skin underneath. Set these on the platter with the others.
12. Garnish with more torn fresh herbs, a drizzle of olive oil, and a bit of flaky sea salt to taste.
13. Place tomatoes and lemon halves on a small baking sheet, drizzle with olive oil, and season with salt.
14. Place in the oven and allow to roast alongside the fish for 20 minutes or so.
15. Serve fish with the roasted tomato clusters and lemon halves.

Plantain Chips

Ingredients

• 2 large green plantains
• 2 tablespoons olive oil
• Flaky sea salt, to taste
• Optional: ground cumin to taste
• Optional: chili lime salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large baking tray with parchment paper.
2. Peel the plantains by cutting the ends off and slicing gently down the length of the plantain skin a few times.
3. Using a sharp knife, thinly slice the plantains into even coins as thin as possible. Slicing to an even thickness will ensure an even bake and crispiness.
4. Place the plantain chips into a bowl and toss with olive oil to evenly coat.
5. If using seasoning, add here, tossing again to ensure even distribution.
6. Line the plantains on the prepared baking sheet in an even layer and sprinkle with flaky sea salt.
7. Bake for 10 minutes, flip, and bake for an additional 10–13 minutes until the chips are lightly browned and beginning to get crispy.

If you want to keep cooking with Home & Texture, subscribe to our newsletter, Plated, to have delicious recipes delivered right to your inbox every week.