About me

Hi, my name is Rachel and I love food. I find when I’m not eating it or cooking it, I’m constantly thinking about it. What’s the next meal? Next snack? What kind of cake can I make with ingredients already in my house?

Maybe you can relate?

I grew up tasting and cooking a variety of foods at home with my parents. Our house was not the type of place that served only a few kid-centered meals, or where my sister, Alexandra, and I could be picky about what we did or didn’t like. We were encouraged to try everything and taught to love it all (except for mayo and lima beans.. those never quite worked out).

Once we could be more helpful in the kitchen, we experimented alongside our parents. We learned how to follow a recipe, but more importantly how to enhance recipes with favorite spices and ingredients.

So many wonderful dishes can be created by just using staples, like an acid, spices, and a fat, which can explain the name Lemon, Basil & Butter. Not only are they some of my favorite flavors, but it echoes what I so often use as a guide in the kitchen now.

More recently

After feeling the frequent frustration of staring into the fridge trying to brainstorm dinner after a long day, I became inspired by my friend Kristin. She shared her ‘Meal Planning Calendar’ with me and it changed everything. As she was planning grocery shopping for the week, she would map out each dinner. In her spreadsheet she kept links to favorite recipes, as well as a list of recipes on dock to try. It was brilliant! I love thinking about food and being organized. Why not combine the two into a perfect spreadsheet of the thing I think about most! Plus you can look forward to the next meal days in advance. (BTW you should check out Kristin’s blog. She has some amazing recipes to share!)

The Calendar may sound too type A for some, but I loved it. I was using Pinterest for my inspiration and for saving recipes, but so often I would have to search back through saved pins and think “which three recipes did I combine to make the one I liked…” or “what was it that I changed in this recipe 6 months ago?” It was getting too complicated.

So I started my own Meal Planning Calendar

I got more organized about saving the links I tried and tested, and put them into categories. Every week or so I’d try something new, but I kept forgetting some of our favorites recipes I’d made over the years. This calendar idea actually forced me to start writing down my own recipes as well. Fairly often, someone would ask me to share a recipe and I’d think… yeah, I should’ve written that one down.

My husband, Andy, also loves to cook but would admit he’s less comfortable in the kitchen without a recipe. There were times he’d want to make our favorite stir fry or tortilla soup without my help (so sweet!) but he didn’t know where to begin. So I attempted to start writing down our favorites for him as well.

All of this planning led to wanting to start a blog — a dream I’ve thought and thought about for so long. So here I am. Ready to share my favorite recipes and tips with you!

My cooking philosophy

To me, there is no greater joy than sharing great food with better company. Some of my favorite memories revolve around enjoying food with others. I like to think that cooking can bring people together. It can permanently stamp a memory in your mind — one bite or smell can take you back years into the past.

I’m a self-taught amateur chef, and I enjoy creating uncomplicated and health-conscious dishes without sacrificing taste. In my cooking, I believe in keeping it simple by using basic staples — like lemon, basil, and butter — and I always appreciate a short list of ingredients. Cooking good food should be logical and not overly complex.

I try to incorporate as many unprocessed and fresh foods as I can, and am conscious about reducing sugar and fat (most of the time!). I am also gluten-sensitive and usually cook gluten-free. I care about making affordable and practical meals.

Unless I’m baking something with precise measurements, I really only use recipes as guidelines. A recipe can be yours to adapt and make into your own, depending on your preference and what you have available in your kitchen. I love making recipes flexible and trying substitutions as often as possible. Don’t be afraid to modify ingredients to your liking and dietary needs. Use less oil, swap sour cream for yogurt, add twice as many spices if you’re into that.

Above all, your food should taste delicious. If you’re less comfortable in the kitchen, I encourage you to taste and smell your cooking multiple times throughout the process. You’ll quickly learn and have better results in the end.

Still want to know more?

In real life, I am a professional musician and have no real authority or training in the kitchen. I can only speak to my own experiences.
I’m located in the Chicago suburbs.
My sister, Alexandra, and I share pictures of food and trade recipes weekly, if not daily.
My husband and I met in college, while both studying music. Andy plays trombone and I play piano.
We love enjoying delicious food with great company, especially outside on a perfect summer evening.
Our dog, Gus, is a mix of 5 breeds including Great Pyrenees and Great Dane.
We love traveling and going on adventures, but most consistently spend vacation time on the beach in Michigan.