About us | Limepie Recipe

How a recipe earns its page

Limepie Recipe is run by LIMER LLC out of Orlando, Florida. Every recipe starts as a question somebody actually asked us: how do I get crisp skin on salmon without setting off the alarm, or what do I do with half a bag of lentils on a Tuesday.

We write a first draft, cook it, and then hand it to someone who did not write it. They cook it in an ordinary home kitchen with ordinary pans and tell us exactly where they hesitated. Those hesitations become the details in our steps: the smell to wait for, the color to look for, the moment to walk away from the stove.

Roughly half of our library is free and always will be. Members pay a small monthly or annual fee that keeps the test kitchen stocked and the site free of ads.

Cooked three times.Once by the writer, twice by people who were not in the room.
Real amounts.Cups and spoons for comfort, weights where they matter.
No filler.The recipe comes first. The story, if any, is short.
Fix it in public.When readers find a better way, we update the recipe.

The team

The people holding the spoons

Marisol Ortega

Co-founder and Editor-in-Chief

Marisol spent a decade editing food magazines before deciding she wanted recipes that worked on a Tuesday, not just on a photo shoot. She sets the house rules: every recipe is cooked three times, and nothing gets published until a stranger can make it without texting us.

Always cooking: Our Signature Key Lime Pie, with extra zest

Theo Brandt

Head of the Test Kitchen

Theo ran the line at two busy restaurant kitchens and still cooks like the dinner rush is five minutes away. He turns chef techniques into home-kitchen steps, and he is the reason our recipes list doneness temperatures and resting times.

Always cooking: Cast-Iron Ribeye Steak on a Friday night

Hannah Kowalczyk

Senior Recipe Developer

Hannah grew up baking with her grandmother and never stopped weighing flour. She develops most of our breads, pies and breakfasts, and she keeps a notebook of every failed batch because, in her words, the flops teach more than the wins.

Always cooking: Open-Crumb Sourdough Loaf, still warm

Dev Anand Pillai

Membership and Community Lead

Dev reads every note members send and turns the best questions into recipe updates and journal essays. Before joining us he taught high-school chemistry, which explains his enthusiasm for why spices bloom in hot oil.

Always cooking: Yellow Lentil Dal with a spoonful of ghee

294recipes in the library

14categories on the shelf

4.6average reader rating

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