Hi, I’m Emily — the cook behind My Comfort Recipes. Welcome to my kitchen.
How it started
I grew up in a kitchen where Sunday dinner wasn’t optional and the good recipes lived in a stained index card box. The handwriting changed over the years — my grandmother’s, then my mother’s, then mine — but the rule never did: if it wasn’t simple enough to make on a Tuesday night, it didn’t make the box.
That’s the food I cook here. The mac and cheese that actually gets made on a Tuesday. The pot roast that fills the house. The pies that disappear before they cool. No fuss, no fifty-ingredient nonsense — food written down the way grandma would, with the shortcuts that actually work.
What you’ll find here
My Comfort Recipes started with American classics, and it’s grown into a world tour. Today the site is organized into kitchens — American, South American, Mexican & Central American, European, Middle Eastern, Asian, African, Canadian, and Oceanian — each one a collection of the dishes that people actually eat at home, from Texas smoked brisket to Lebanese kibbeh, from Nigerian jollof rice to Japanese ramen.
Every recipe here follows the same promise:
- Kept deliberately simple — short ingredient lists and clear steps.
- Tested in a real home kitchen — if I wouldn’t make it on a weeknight, it doesn’t get published.
- Written down the way grandma would — with the tips and substitutions that matter, not the ones that pad a page.
Why I test everything
There’s nothing more frustrating than a recipe that fails at 8 p.m. with hungry people waiting. So before anything lands on this site, I cook it. I make the mistakes so you don’t have to — the wrong pan, the too-hot oven, the sauce that breaks. The tips you see under each recipe are the notes I actually use in my own kitchen.
Let’s cook something good
Pull up a chair. Browse a kitchen, save your favorites, and rate the recipes you try — the feedback from readers is how this site keeps getting better.
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You can reach me anytime through the contact page. Happy cooking — Emily 🧡
Portfolio
Some of the dishes I’ve had the pleasure of cooking — straight from the New York, Texas and Louisiana kitchens. Click through to see more.