About Cooking with Kendra
Cooking with Kendra is a recipe site for people who cook at home: parents putting dinner on the table after work, beginners learning their first sauces, and experienced cooks looking for a reliable version of a family favorite. The recipes lean toward food you can make with ordinary grocery-store ingredients, clear instructions, and realistic timing.
What you will find here
The archive is organized into five main categories, so you can start from the kind of meal you need rather than from a search box:
- Comfort Food Classics covers casseroles, soups, stews, pot pies, and the slow-simmered dishes that fill the house with good smells. It is the largest section of the site.
- Desserts & Treats includes cakes, cookies, brownies, scones, no-bake sweets, and retro desserts for potlucks and holidays.
- Quick & Easy Meals is built for busy weeknights: short ingredient lists, sheet-pan and foil-pack dinners, sandwiches, and meals that go from fridge to table fast.
- Healthy & Nutritious gathers plant-based bowls, lighter dinners, and snacks that put vegetables, beans, and whole grains to work.
- Global Flavors offers street food, noodle dishes, and regional favorites from Mexican, Asian, and other kitchens, adapted for a home stove.
Alongside the categories, we group recipes into themed collections, such as soups for busy weeknights, ways to use up summer zucchini, or gnocchi dinners. Each collection is just one angle on the archive; use whichever way of browsing suits you.
How recipes are developed and edited
A recipe is only useful if you can follow it without guessing. Before a recipe is published, we work on the details that most often trip people up:
- Clear steps. Instructions are written in the order you actually do things, with cues to look for, such as color, texture, or aroma, in addition to times.
- Realistic times and temperatures. Prep and cooking times are meant to reflect a normal home kitchen, not an ideal one. Ovens, stovetops, and slow cookers vary, so treat times as a guide.
- Ingredient substitutions. Where a swap works, such as a different herb, a dairy alternative, or another cut of meat, the recipe says so.
- Food-safety notes. Recipes include guidance on handling, storing, and cooking food safely. For meat, poultry, and fish, use a food thermometer to confirm doneness rather than relying on color or timing alone.
Cooking is hands-on, and your results depend on your equipment, your ingredients, and your own judgment. If a dish looks done earlier or later than the recipe says, trust what you see and measure.
Meet the authors
The recipes on this site are published under four author names, each with a different focus: everyday family meals, plant-based cooking, Asian-inspired noodle dishes, and baking with Southern comfort food. Their profiles are below.
Our team:
Kendra Thompson
Casseroles, creamy soups, one-pan chicken dinners and 20-minute skillet meals make up most of Kendra Thompson's recipes, with lighter dishes and global flavors alongside. Her collection of hundreds of recipes is built around dinners that fit a busy evening.
See all recipesJordan Avery
Creamy cashew tomato soup, sweet potato chili, veggie fried rice and chickpea snacks make up much of this plant-based kitchen. The focus stays on vegetables, beans, grains and dairy-free sweets built for everyday cooking.
See all recipesMarcus Lee
Stir-fries, soba and lo mein, rice bowls, congee and the occasional matcha dessert make up the core of this cooking. Across hundreds of recipes, the focus stays on short ingredient lists, fast timing and flavors drawn from Japan, Korea, China and Southeast Asia.
See all recipesEmily Collins
Strawberry poke cake, sour cream blueberry muffins and crusty Dutch oven loaves set the tone for Emily Collins' recipes. Her hundreds of recipes lean toward desserts and baked goods, with a steady stream of Southern-style comfort dishes alongside them. Expect clear steps, realistic bake times and easy swaps.
See all recipesFeedback, questions, and problems
Readers are often the first to notice that a step is unclear, a measurement looks off, or a substitution could be explained better. If you spot something, or if you have a question about a recipe, please use the contact page. Include the recipe title and, if you can, the step or ingredient you are asking about. That makes it much faster to find and fix the issue.
How corrections are handled
When a mistake is reported or found, such as a wrong quantity, a missing ingredient, a confusing instruction, or an unsafe-sounding timing, the recipe is checked against its own steps and ingredient list and then updated. Safety-related problems are treated as the highest priority. Corrected recipes replace the earlier version on the page, so you always see the current text.
A note on nutrition and allergens
Nutrition values shown with recipes are estimates. They depend on the specific brands, portion sizes, and substitutions you use, so they should be taken as a rough guide, not as medical or dietary advice. If you follow a special diet or manage a health condition, check the numbers against your own products and talk to a qualified professional.
Allergens deserve extra care. Ingredient lists cannot account for every product on the shelf, and packaged foods change their formulations. Always read the labels on what you buy, check every ingredient for allergens that matter to you or your guests, and confirm that substitutions are safe for your situation before serving.
Related pages
For details on how we handle your data, see the Privacy Policy, and for the rules of using the site, read the Terms of use.
Thank you for cooking with us. We hope you find something here that earns a place in your regular rotation.