About EmilyDishes

Welcome to My Kitchen

Hi, I’m Emily Kelly, and I’m the person behind EmilyDishes. I created this site to share my passion for cooking and to help people feel confident preparing delicious meals at home.

I know cooking can seem intimidating. For years, I watched friends and family members avoid trying new recipes because they weren’t sure about proper techniques, worried about dishes turning out wrong, or felt overwhelmed by complicated instructions. That’s exactly why I started this site—to break down those barriers and show that cooking amazing meals at home is absolutely achievable.

My Story and Background

I’m not a professionally trained chef, and I don’t have a degree from a fancy culinary school. What I do have is genuine experience and passion that spans more than 16 years of daily cooking.

Where It Started: I grew up in a household where cooking from scratch was simply the way we lived. My grandmother was an exceptional cook who believed that good food was the foundation of family connection. Those evenings in her kitchen, learning to season by taste, understanding how to balance flavors, and mastering the art of turning simple ingredients into memorable meals, became the foundation of everything I do today.

She taught me that cooking is both an art and a skill. You need to understand the basics—proper heat control, cooking times, how ingredients work together—but you also need to cook with intuition and love.

My Learning Journey: When I started cooking for myself in my first apartment, I realized how much I’d absorbed from watching my grandmother and mother cook. But I also wanted to expand my skills beyond family recipes. Why do some dishes have amazing depth of flavor while others fall flat? What makes chicken juicy versus dry? How do you get vegetables perfectly tender?

Over the years, I’ve invested heavily in my cooking education through:

Reading dozens of cookbooks from authors like Julia Child, Marcella Hazan, J. Kenji López-Alt, and Samin Nosrat
Taking online courses in cooking techniques and flavor development
Studying food science to understand the “why” behind cooking methods
Practicing relentlessly in my own kitchen, documenting what works and what doesn’t
Experimenting with different cuisines and cooking styles
Learning from mistakes (and there were plenty!)

Why I Started EmilyDishes: In early 2018, I realized I had journals full of tested recipes, detailed notes on techniques, and hundreds of photos from my cooking experiments. Friends constantly asked me for recipes and cooking advice. I kept sending long emails with detailed instructions and helpful tips.

That’s when it clicked: if my friends need this information, probably thousands of other home cooks do too.

I launched EmilyDishes in April 2018 with twenty recipes spanning different categories. Today, the site has grown to over 400 thoroughly tested recipes, and I’m incredibly grateful that tens of thousands of people visit each month to find reliable recipes they can trust.

What Makes EmilyDishes Different

1. Every Recipe Is Personally Tested Multiple Times

I don’t just develop these recipes—I cook them repeatedly until they’re perfect. Here’s my honest testing process:

Initial Development: I start with a dish or flavor profile I want to explore. I research how others have approached similar recipes, then develop my own version based on what I know about cooking techniques and flavor building.

First Cook-Through: I prepare the recipe from start to finish, taking detailed notes on every step. What were the actual cooking times? How did the dish look at each stage? What was the texture and flavor like? I take photos throughout the entire process.

Adjustments and Retesting: Based on that first attempt, I adjust seasonings, cooking methods, or timing. I cook it again. And often again. Most recipes go through 3-5 rounds of testing before I’m satisfied. Some challenging recipes I’ve cooked 8+ times to get them just right.

Real-World Testing: Before publishing, I often ask a friend or family member to follow my written instructions exactly as written. This catches any gaps in my explanations or assumptions I’m making.

Different Equipment Testing: I test recipes with different cookware types and heat sources when possible. Cooking is sensitive to equipment differences, and I want recipes that work for everyone.

Post-Publication Monitoring: After I publish, I pay close attention to reader feedback. If multiple people mention the same issue, I return to my kitchen, figure out what’s happening, and update the recipe immediately.

2. Honest, Detailed Instructions

I write recipes the way I wish cookbooks would write them—with the details that actually help you succeed:

What the food should look like at each stage (with photos)
Specific visual and sensory cues (color, texture, aroma)
Exactly how to tell when something is properly cooked
Common mistakes and how to avoid them
What to do if something goes wrong during cooking

I include timing that’s actually realistic. If I say a recipe takes 45 minutes, I’ve timed myself, including all the prep work.

3. Practical Approach for Real Home Cooks

Equipment: I cook with standard home equipment—a regular oven, standard stovetop, basic pots and pans. I don’t own professional-grade equipment or a gourmet kitchen. If a recipe requires special equipment, I tell you upfront and usually provide alternatives.

Ingredients: Every recipe uses ingredients you can find at a normal grocery store. When I call for something specific, I explain why it matters and offer substitutes when possible. I test substitutions to make sure they actually work.

Skill Level: I clearly mark whether a recipe is beginner-friendly or requires more experience. Most of my recipes are designed for people with basic cooking skills who want to expand their repertoire.

4. Real Photos from a Real Kitchen

All the photos you see are taken by me, in my kitchen, of food I actually cooked. They’re not professionally styled with perfect lighting and expensive props. But they’re honest representations of what your dish will look like when you make it.

I believe that’s more valuable than gorgeous stock photos that set unrealistic expectations. My photos show you the real colors, the actual textures, the genuine results.

5. Focus on Education, Not Just Recipes

Beyond recipes, I create detailed guides that teach fundamental skills:

Understanding cooking techniques and when to use them
Proper seasoning and flavor building
How to tell when food is properly cooked
Knife skills and prep techniques
Food storage and meal prep tips
Troubleshooting common cooking problems

My goal isn’t just to give you recipes—it’s to make you a more confident, knowledgeable cook who understands the principles behind the process.

What You’ll Find Here

Main Dishes (My Specialty): The heart of EmilyDishes with comprehensive recipes for:

Chicken dishes: roasted, grilled, baked, and pan-seared
Beef recipes: steaks, roasts, ground beef meals, and comfort food
Pork dishes: chops, tenderloin, ribs, and more
Seafood: fish and shellfish preparations
Vegetarian and plant-based main courses
Pasta and rice-based mains
One-pot meals and casseroles

Quick Weeknight Dinners: Practical recipes for busy schedules:

30-minute meals
Sheet pan dinners
Slow cooker and Instant Pot recipes
Make-ahead options
Minimal cleanup dishes

Side Dishes: Complete your meals with:

Vegetable preparations for every season
Potato and grain sides
Fresh salads
Bread and rolls
Complementary dishes for any main course

Appetizers and Snacks: Start meals right or enjoy as standalone treats:

Party appetizers
Dips and spreads
Finger foods
Quick snacks

Soups and Stews: Comforting bowls for any season:

Classic soups
Hearty stews
Light broths
Creamy bisques and chowders

Breakfast and Brunch: Start your day deliciously:

Egg dishes
Pancakes and waffles
Breakfast casseroles
Brunch favorites

Desserts: Sweet endings to any meal:

Simple cakes and cookies
Fruit desserts
Puddings and custards
Quick treats

Cooking Guides and Tutorials: Educational content to improve your skills:

Step-by-step technique guides with photos
Ingredient guides and substitutions
Equipment recommendations
Meal planning strategies
Kitchen tips and tricks

Why You Can Trust My Content

Transparency in Everything I Do

Testing Standards: Every single recipe on this site has been cooked by me, in my kitchen, at least three times. Many have been tested significantly more. No exceptions. I don’t publish recipes just to have more content—quality matters more than quantity.

Honest Recommendations: I only recommend products and brands I personally own and use. When I suggest a piece of cookware or kitchen tool, it’s because I’ve used it extensively and genuinely think it’s valuable.

Clear Disclosure: This site displays advertisements and contains affiliate links (primarily Amazon). This means I may earn a small commission when you purchase through certain links, at no additional cost to you. These commissions help cover the costs of running the site—web hosting, ingredients for recipe testing, and equipment for photography. Any sponsored content or partnerships are clearly labeled.

Responsive to Feedback: I read every single comment and email. When readers point out issues or ask questions, I investigate and update recipes accordingly. I’ve revised over 90 recipes based on feedback because I want them to work perfectly for you.

Commitment to Accuracy: I research thoroughly, follow food safety guidelines, and admit when I don’t know something. I’m constantly learning and improving my knowledge through books, courses, and practice.

Real Results: Since 2018, I’ve published over 100 recipes, responded to more than 200 comments and emails, and welcomed approximately 5,000-10,000 visitors monthly. These aren’t millions, but they represent real people who’ve trusted my recipes—and that matters enormously to me.

Food Safety and Quality Standards

All recipes follow proper food safety practices:

Safe internal temperatures for meats and poultry
Proper storage times and methods
Safe handling of raw ingredients
Cross-contamination prevention
Allergen information highlighted
Shelf life and freshness guidance

I take this seriously because I cook these recipes for my own family.

My Cooking Philosophy

Good Cooking Requires Understanding, Not Complexity

Great food doesn’t require complicated techniques or exotic ingredients. When you understand how flavors work together, proper cooking temperatures, and what to look for at each stage, cooking becomes intuitive rather than intimidating.

Technique Matters More Than Expensive Equipment

You don’t need a gourmet kitchen to cook excellent meals. You need to understand proper heat control, timing, and how to recognize when food is properly cooked. I focus on teaching these fundamentals.

Confidence Comes from Knowledge

When you understand WHY something works, you can adapt and improvise. I explain the reasoning behind techniques so you’re not just following instructions—you’re learning principles you can apply to any recipe.

Cooking Should Bring Joy, Not Stress

My goal is to remove the intimidation factor from home cooking. When you have clear instructions and understand what to expect, cooking becomes enjoyable rather than anxiety-inducing.

My Kitchen Setup

I work with equipment that most home cooks already have:

Appliances:

Standard electric oven (not convection)
Four-burner gas stovetop
Regular refrigerator and freezer
Microwave

Cookware:

Stainless steel skillets (10-inch and 12-inch)
Cast iron skillet
Non-stick pan for eggs
Dutch oven
Stock pot
Various saucepans
Baking sheets and roasting pans

Essential Tools:

8-inch chef’s knife
Paring knife
Instant-read thermometer (crucial!)
Cutting boards
Measuring cups and spoons
Kitchen scale
Mixing bowls
Wooden spoons and spatulas
Tongs and whisks

Small Appliances:

Food processor
Blender
Slow cooker
Hand mixer

This is intentional. I want you to know that these recipes work with everyday equipment, not a professional kitchen setup.

Who This Site Is For

You’re in the right place if:

You want to cook more meals at home but feel unsure where to start
You’ve had disappointing results and want to improve
You appreciate detailed explanations and want to understand the “why”
You’re looking for reliable recipes that work consistently
You value honest, practical advice over complicated techniques
You’re cooking for family or friends and need proven recipes
You want to expand your cooking skills and confidence

This might not be your ideal site if:

You’re looking exclusively for 5-minute microwave meals
You want only professional-level, highly technical recipes
You prefer video content over written instructions with photos
You need exclusively specialized diet recipes (though I do include options)

Connect With Me

I genuinely want to hear from you. Your questions, feedback, and success stories make all the work worthwhile.

Email: contact@emilydishes.com I personally read and respond to every email, typically within 2-3 days (sometimes sooner). Don’t hesitate to reach out with questions about recipes, requests for new content, or just to share how something turned out.

Newsletter: Join my weekly email list for new recipes, cooking tips, seasonal meal ideas, and answers to common reader questions. I respect your inbox—one email per week, no spam, easy unsubscribe. Sign up through the homepage.

Social Media:

Instagram: @emilydishes – Daily cooking tips, behind-the-scenes content, and quick technique videos
Pinterest: EmilyDishes – Recipe collections organized by meal type, cuisine, and occasion
Facebook: EmilyDishes – Community discussions, reader Q&A, and recipe updates

What Drives Me

Here’s what keeps me testing recipes and writing detailed instructions:

I love the moment when someone tells me they successfully made dinner for their family using one of my recipes. I love hearing that a recipe became someone’s go-to weeknight meal. I love knowing that I’ve helped people feel more confident in their kitchens and created delicious memories around their tables.

This isn’t about building a food empire or becoming famous. It’s about the genuine satisfaction of solving problems and sharing knowledge. Recipe development combines everything I enjoy—precision, creativity, problem-solving, and helping others.

Cooking has given me so much joy in my life. It’s how I show love to my family, how I bring people together, and how I express creativity. If I can help other people experience even a fraction of that joy, all the hours of testing and writing are worthwhile.

Current Focus and Future Plans

Right now I’m working on:

Expanding beginner-friendly cooking tutorials with more photos and videos
Creating comprehensive guides for essential cooking techniques
Developing more quick weeknight dinner options
Improving the site’s searchability and recipe organization
Building a better mobile experience
Adding nutritional information to more recipes

Long-term goals:

Video content showing techniques in action (working on better equipment)
Interactive cooking courses for beginners
Seasonal meal planning guides
Expanding international cuisine recipes
Creating printable meal planning tools

I’m one person managing this site alongside other life responsibilities, so progress is steady rather than rapid. I appreciate your patience as EmilyDishes continues to evolve.

Frequently Asked Questions

Is it really just you running this site? Yes. I develop all the recipes, cook all the food, take all the photos (they’re improving!), write all the content, manage the website, and respond to emails. My husband helps with taste-testing and occasionally with cleanup, but the site is essentially a one-person operation.

Do you have professional culinary training? No formal culinary school, but I’ve invested significantly in my education through books, online courses (including advanced cooking techniques and food science), and thousands of hours of practice. I’m self-taught in the best sense—deliberately and thoroughly educated through experience and study.

How long have you been cooking? I’ve been cooking seriously for over 16 years, and I grew up cooking with my grandmother and mother. I’ve been developing and testing recipes specifically for this site since April 2018.

How do you support yourself with this site? Through display advertising (the ads you see on pages) and affiliate links (primarily Amazon). When visitors view ads or purchase through my links, I earn small commissions that help cover hosting costs, ingredients for testing, and equipment. This model allows me to keep all recipes free for everyone.

Can I share your recipes? Absolutely! Please share links to recipes with anyone who might enjoy them. If you want to republish a recipe elsewhere (on your blog, in a publication, etc.), please email me first. I’m usually happy to grant permission with proper attribution.

How can I support your work? The most meaningful ways to support EmilyDishes:

Try recipes and leave honest reviews
Share recipes with friends and family
Turn off ad blockers when visiting (ads keep the site free)
Use my affiliate links if you’re purchasing kitchen equipment anyway
Send feedback and suggestions—this helps me improve

Do you respond to recipe questions? Yes! I read every comment and email. If you’re having trouble with a recipe or have questions, please reach out. I want to help you succeed.

What types of recipes do you focus on? I cover a wide range of home cooking—everything from quick weeknight dinners to special occasion meals, from classic comfort food to healthier options. My goal is to provide reliable recipes for every cooking situation.

How do you decide which recipes to develop? Through a combination of personal interest, seasonal ingredients, reader requests, and identifying gaps in existing content. I track what people are searching for and what questions come up frequently.

Do you test recipes on your family? All the time! They’re my primary taste-testers. Their honest feedback (sometimes brutally honest!) helps me refine recipes before publication. I know what works based on their reactions.

Can you make recipes for specific dietary needs? I do include some gluten-free, dairy-free, and lower-carb options, but it’s not my primary expertise. I’m working on expanding these options based on reader requests, but I won’t publish a recipe until I’ve tested it thoroughly and can guarantee good results.

A Personal Note

Thank you for taking the time to read about me and EmilyDishes. Thank you for visiting, for trying recipes, for leaving reviews, and for being part of this community.

Whether you’re here for a single recipe or you become a regular reader, I’m honored that you’ve chosen to trust me as part of your cooking journey.

Every email I receive, every comment left, every photo shared of a successful meal—these remind me why I do this work. You inspire me to keep testing, keep improving, and keep sharing.

Here’s to more delicious meals, growing confidence, and the joy of cooking.

Emily Kelly Founder & Recipe Developer EmilyDishes

Last Updated: November 2025

EmilyDishes is an independent website owned and operated by Emily Kelly. All content, opinions, and recommendations are my own. I am not affiliated with any restaurant, culinary school, food corporation, or commercial kitchen.