The fashionista discusses her cult-worthy collaboration with For Love & Lemons, and shares an exclusive recipe. 

When thinking of Sydney Lynn and Devon Lee Carlson, fashion was once the first thing that came to mind. Then, maybe, phone cases – the sisters co-founded the cult-loved tech accessories brand Wildflower after a chance encounter with Miley Cyrus. Considering the LA-born sisters came of age online, you might just picture a Tumblr-era version of Southern California – thrifted slip dresses, Valencia-drenched pool days, and long drives down the PCH. 

But that’s before Sydney picked up a skillet. 

Longtime viewers of Devon Lee Carlson’s vlogs will remember Sydney’s cooking cameos during holidays and family get-togethers. Some might even recall the banana bread she shared with a fashion publication during the early days of the pandemic. The self-taught cook began casually posting her culinary creations on Instagram – simmering, sizzling, and sautéing in a hyperfeminine, maximalist look, with a handwritten recipe layered over the video for the screenshot-happy generation. The only thing that wasn’t cute? Her cookware.

Which led Sydney to Lynnee. A nod to her middle name, the 28-year-old launched the non-toxic cookware line last year to an eager crowd of aspiring home cooks. Equal parts functional and Instagrammable – yes, the signature pan is hot pink – Lynnee has evolved into a full lineup of kitchen essentials. So, when the Los Angeles-based brand For Love & Lemons came calling for an exclusive Lynnee line – expanding Sydney’s whimsical vision into a coquettish, cottagecore-inspired apparel collection that launched this week – it was a natural pairing. 

We caught up with Sydney at the West Hollywood restaurant CouCou, where she hosted the launch of Lynnee x For Love & Lemons in collaboration with John Legend and photographer Mike Rosenthal’s restaurant recommendations venture, It’s Good. Read on for Sydney’s full food journey, and an exclusive summer recipe. 

You’re known for fashion and accessories, how did you initially find your feet in food?
I have always had a love for food – eating it or cooking it – it’s always fascinated me. So when I realised I was in the market for cookware for myself, the lightbulb just went off!

What is it about cooking that keeps you coming back?
The satisfaction of making something delicious and impressing yourself a little more is just so exciting. Being self taught in the kitchen, I’m constantly learning new things, making mistakes, learning from them, and it’s just so fun and rewarding.

What did you initially hope to bring to the market with Lynnee? 
I had the idea of Lynnee to create a cookware brand that’s fun, bold, quality and brings a whole new world to the kitchen. Cooking should be fun (and cute) whether you’re an expert chef or simply make boxed mac ‘n’ cheese like a pro, Lynnee is made for everyone to feel their best. 

What about FL&L felt like a natural fit for you and Lynnee?
I’ve always been a big fan of the brand for as long as I can remember so when they approached Lynnee for a partnership I was beyond excited. They are the essence of femininity, and that combined with the romance of the kitchen, created the collab of my dreams.

It’s actually thrilling to see aprons that double as ready-to-wear, how did you approach designing the collection?
For Love & Lemons are pros at making everyday items feel so special and unique so when the concept of kitchenware, especially an apron, came to mind it was effortless! I truly would wear all these pieces in and out of the house.

How do you advise friends who are intimidated by cooking?
Be easy on yourself! I give them the same advice I’d give myself. You do not have to be a pro at something immediately just because you love it. It’s okay to mess up, it’s okay to bake a cake that sinks, it’s a part of life. Oh and always turn the fan on above the stove when making steak…

What’s been your go-to summer dish to impress a crowd?
I can’t stop thinking about this peach, tomato and burrata salad I made the other day. It looked and tasted like a summer dream. Pair with a white wine sangria with extra sliced jalapeños (trust me). 

Sydney

SYDNEY’S SUMMER CITRUS & BURRATA SALAD
This is so easy to make and so beautiful to look at (and eat)! — Sydney Carlson

INGREDIENTS

1 grapefruit
2 navel oranges
2 blood oranges
2 cara cara oranges
5 oz spinach and spring mix
Extra virgin olive oil
Kosher salt
Fresh black pepper
1 cup pomegranate seeds
1 cup chopped pistachios
3 tsp honey
1 large burrata ball

HOW TO

• Place spring mix down on large platter, drizzle with olive oil and salt
• Cut ends off of fruits, sit cut side down and begin cutting off the peel top to bottom, following the curve of the citrus, then slice the peeled fruit in 1/4” round slices
• Evenly distribute citrus slices, then adding burrata by tearing and placing around
• Add chopped pistachios and pomegranate seeds, finishing with olive oil, salt, fresh black pepper, and honey 
• Serve and enjoy. 

Words – Beatrice Hazlehurst