About Recipie Knowned

Recipie Knowned is a home cooking blog built around one simple idea: a good recipe should get you from a bag of groceries to a meal you are glad you made, without guesswork along the way. Every recipe here is written for the person standing at the counter with a spoon in one hand and a phone in the other, trying to work out what “cook until done” is supposed to mean.

Yes, the name is spelled that way on purpose. It is a little playful, a little unexpected, and a reminder that cooking does not need to be precious to be good.

What you will find here

The recipes on Recipie Knowned cover the meals most people actually cook through the week, plus a few treats for when there is time to bake. You can browse by the part of the day you are planning for or by the kind of food you are in the mood for:

• Breakfast – from weekend pancakes and French toast to toast you can make before the coffee is ready.
• Lunch – soups, salads and bowls that travel well or come together quickly at home.
• Dinner – pastas, curries, rice dishes and bakes for feeding a household.
• Healthy – vegetable-forward meals with fresh ingredients and plenty of color.
• Vegetarian – meat-free dishes that are satisfying in their own right.
• Desserts & Baking – cookies, brownies, cupcakes, quick breads and no-bake sweets.
• Quick & Easy – dishes that are ready in about 30 minutes or less of hands-on cooking.

If you would rather scroll than filter, the full collection lives on the All Recipes page.

How the recipes are written

Each recipe follows the same structure so you always know where to look. Ingredients are listed roughly in the order you use them. Steps are short and numbered, and each one does a single job. Before the recipe card, the article explains what makes the dish work, so you understand the reason behind a step instead of just following it.

A few habits run through every recipe:

• Visual cues alongside times. Ovens, pans and stoves all behave differently, so a time on its own is only a starting point. You will see what to look for too: edges that are set, a sauce that coats the back of a spoon, onions that have turned soft and golden.
• Both temperature scales. Oven and cooking temperatures are always given in Fahrenheit and Celsius, so nobody has to stop and convert halfway through.
• Measurements that make sense. Ingredients use familiar cup and spoon measures, with metric weights in the notes where they help, especially for baking.
• Honest substitutions. Swaps are suggested where they genuinely work, and we say so plainly when a substitution will change the result or is not worth trying.
• Food safety built in. Where it matters, recipes include safe internal temperatures and sensible storage times for leftovers.

Recipie Knowned is a home kitchen blog, not a restaurant or a test lab. The recipes are written with ordinary equipment and supermarket ingredients in mind, and they aim to be clear enough that you can adapt them to your own kitchen with confidence.

For new cooks and experienced ones

If you are just starting out, the recipes are written so you can follow them without prior knowledge. Terms are explained the first time they matter, and the Cooking Tips guide covers the basics that make every recipe easier, from measuring flour to knowing when chicken is cooked through.

If you have been cooking for years, you will find recipes that respect your time: no padding inside the method, clear ratios, and variations you can riff on. Skip straight to the recipe card, or read the tips and common mistakes for the small details that lift a dish from fine to very good.

Either way, the goal is the same: help more people cook at home, more often, with less stress and better results.

Get in touch

Questions about a recipe, a correction to suggest, or a dish you would like to see here? We would be glad to hear from you. Send a note through the contact page and it will reach us directly.