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We enjoy cooking from scratch with little or no processed ingredients. It's healthier, tastier and cheaper too!
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Eating healthy on a budget
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Hi, I'm Rochele. I love to cook and bake and I'm always searching for tasty, wholesome recipes. Not everything has to be wholesome, just most of it. I must admit, I do substitute ingredients if I think it won't compromise the flavour and texture too much to make it better for you. I cook most evenings, and breakfast and lunch are prepared from home as well. I'm proud of that fact that I know about everything we eat and there is no mystery to our meals.
I love cooking with my mom. Once a month we get together and make a few large batches of something and we freeze it so we can enjoy it later and not have to dine out or order in. Everything I know about cooking and baking I learned from my momma. Bragging rights: my Yorkshire puddings/pop overs always rise.
I'm continually learning and expanding my recipe box. Tastespotting.com is an excellent resource for browsing for recipes, and thank goodness for Keep Recipes because I often bookmark recipes at work, and I forget to email them to myself for when I get home. Cheers! I also have a not-so-polite Twitter account, and you are welcome to check that out.
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Host of "The Feed with HPG", a healthy cooking web show, and Creator of Go Feed Yourself - a digital program teaching you how to make fast, healthy meals that keep you focused and productive! http://gofeedyourselfmethod.com/
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Joe and Adrienne are avid eaters, cookers and NYC food adventurers. They recently created Cheazza, a free iPhone app highlighting NYC's best cheap pizza.
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I love to cook fresh, delicious meals and take inspiration from my local Southern California farmers' markets. I tend to cook by smell/taste/touch more so than exact measurement, so I apologize for some of my recipes lacking strict quantities of ingredients. Many of the original recipes here are creations I've whipped up in my kitchen, often inspired by tastes I grew up with, delicacies I've sampled in restaurants or recipes I've read over the years.
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Digital Director (editorial) for FITNESS Magazine. Also interested in karma, candy, and dresses.
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KeepRecipes Designer & Cooking Muse endeavoring to make KeepRecipes work well for cooks everywhere. I like to cook decadently healthy meals using home grown veggies & herbs. I think I was Chinese in a past life because if I was trapped on a desert island I'd have to have soy sauce, garlic and chiles. Secretly thinking of abandoning design to become a full time food blogger.
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I'm Brit, an ex-Googler and entrepreneur with a love for finding and creating things that make living more simple, creative, and fun.
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I eat. A lot. Sometimes healthy, sometimes not. I like to think of myself as a foodie but acknowledge how freaking pretentious that sounds. I really love french fries and bacon but am learning to enjoy vegetables, too. I cook, like, every night. Feel free to come join me for dinner.
I drink. With enthusiasm! I’m a pro at raiding the Trader Joe’s wine aisle and the single-beer-bottle section at the local liquor warehouse. A meal is incomplete without a wine or beer pairing, if you ask me.
I run. Because I’ve been doing it forever? Since my first day of cross-country practice my freshman year of high school, I’ve been hooked. 17 years later, I can’t imagine my life without a daily run. Nerd alert: I genuinely love track workouts.
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Leanne received her formal culinary training at The Natural Epicurean Academy of Culinary Arts in Austin, TX where she specialized in the Eastern, plant-centric culinary traditions of Macrobiotics and Ayurveda. Her favorite culinary destination is Japan, where she especially loves their culture of cooking with the seasons and their artful precision in preparing & presenting food. She is currently working on a children’s cookbook that is rich with images & analogies about choosing foods that keep us in balance with nature.
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Co-Founder of KeepRecipes. Love pork and cocktails. Eating a low gluten, lactose free diet similar to Paleo and Slow Carb/#4HB.
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Inspiring every cook with vegan delights. Encouraging eating a plant based diet for physical health and environmental friendliness.
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Cocktails and dreams. From classics to the avant garde.
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Fresh ideas for slow carb recipes. Hold the dairy and gluten. Go long on legumes and wild protein. Inspired by Tim Ferris.
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