Our Story

Our story

Good food, written down properly

My Comfort Recipes began with one promise: great home cooking shouldn’t require a culinary degree, a wall of gadgets, or an afternoon you don’t have. Every recipe here is short on ingredients, honest about effort, and tested the way it will actually be cooked — in a real kitchen, on a real weeknight.

Meet Emily

Hi, I’m Emily — the cook behind My Comfort Recipes.

I’m the one in the apron, the one who still reaches for my grandmother’s metal recipe box more often than any cookbook. I started this site to write down the food my family actually eats — the mac and cheese that makes Tuesday feel like a holiday, the pot roast that fills the house, the pie that disappears before it cools.

Nothing here is aspirational. Every recipe has been cooked, eaten, and written down so you can do the same — tonight, not “someday.”

160+tested recipes

3generations of home cooking

0twenty-ingredient lists

It started in my grandmother’s kitchen

I grew up in a kitchen where Sunday dinner wasn’t optional. The good recipes lived in an old metal card box on the shelf — handwritten, splattered with butter, and held together by nothing but habit. That box had the pot roast that filled the whole house, the banana bread that disappeared before it cooled, and the mac and cheese that made every Tuesday feel like a holiday.

Those cards taught me the lesson that still runs through this site: you don’t need a culinary degree to feed the people you love. You need a few good recipes, a working oven, and the patience to write them down properly.

The box that started it all — handwritten cards, no exceptions.

Why everything here is deliberately simple

When I started this site, I made myself one promise: no fifty-ingredient nonsense. Every recipe here has short ingredient lists, clear steps, and one job — getting good food on the table on a real weeknight. Before anything is published, it’s cooked in a real home kitchen, the way grandma would.

Simple ingredients, a hot pan, and dinner on the table — that’s the whole philosophy.

The first recipe from the box

The first recipe I ever shared — on a sticky note, for my roommate — was my grandmother’s banana bread. It’s the one with the wrinkled card that says “3 bananas, very ripe, no exceptions.” It’s still the loaf I make whenever I need to feel like Sunday. You’ll find it here: Moist Banana Bread.

My favorite tools (you really don’t need much)

People ask what they need to start cooking like this. Honestly? Not much. These are the four things I reach for every single week — and they’re all on Amazon: