About
Hey! I’m Bethany, I’m so happy you found yourself here.
This space was first launched in 2014, but my love for food and cooking began at a young age standing beside my mother in the kitchen and learning my family’s famous recipes. From that point on, food became a huge part of my life and passion and is now my full-time job! To learn more about my food blogging journey, take a listen to a conversation I had with Elaine Benoit on her podcast Dishing with Delishes.
Here at A Simple Palate you’ll find dozens of tested until perfected recipes that are seasonal, always flavorful, and best enjoyed with the favorite people in your life. We like to keep recipes simple. This means minimal ingredients and straightforward step-by-step instructions that will help you navigate your way around the kitchen and teach you to make successful recipes no matter your level of experience.
Recipes for Every Occasion
Conquer busy weeknights with our 10-minute teriyaki chicken, create an Italian feast for any holiday or special occasion with our sweet & spicy Italian sausage lasagna, satisfy your sweet tooth by making our surprisingly wholesome chewy almond butter cookies, or spice up your meatless meals with our favorite vegetarian fajitas.
If that sounds like your style, we’re so happy to help make success happen in your kitchen! Check out our recipes page for more tasty inspiration.
My Food Philosophy
Balance. In my daily life and on my blog, I follow a label-less diet. This means eating mostly vegetarian/plant-based, creating baked sweets that are filled with nutritious ingredients, and still enjoying recipes that include meat and dairy in moderation.
Room for indulgence. I love eating healthy, but balance doesn’t mean deprivation. On my blog you’ll find tons of comfort food recipes like pasta, pizza, and cookies. Some of these dishes are traditionally made as a homage to my Jersey roots and love for Italian cooking, others have a modern healthy twist while still being indulgent.
Cooking with “clean” ingredients. I try my best to always cook with products that do not contain preservatives, added hormones, chemicals, or artificial flavors. Because of this, I believe in buying high quality, local ingredients from businesses and farms that uphold the same values.
About Bethany
Fun Facts:
- I’m married to my best friend Drew. Who just so happens to be A Simple Palate’s tech support, web developer/designer, and official taste tester! When Drew isn’t helping with the blog, he is working as a UI/UX designer for a software company based in Los Angeles.
- We both have a love for traveling, have moved around the US quite a bit together, and love trying all the delicious food along the way of each adventure we take.
- I’m a very happy puppy momma to our English Springer Spaniel, Hudson
- I was born in New Jersey and raised by a family full of passionate and loving New Yorkers who have always inspired and fueled my love for cooking
- I’m a born and raised New York Yankees fan
- Italian food was my first love and was the first type of food I learned how to make. Throughout my blog you’ll find some of my family’s famous Italian recipes.
A Simple Palate Content Protection
Friends, I absolutely love sharing my recipes with you. But all of A Simple Palate content is exclusively mine – all pictures, recipes, texts, unless stated otherwise. Please do not copy or paste my recipes to your blog/site or any other platform. To respectfully share food blogging recipes, you are welcome to share my photography with a link to the credited blog post. I reserve the right to ask you to remove anything of mine from your site/platform. If you have any questions on sharing my recipes, please ask me!
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Yep, I can tell you’re from back East, yup; I can tell YOU’RE part Italiana, yes? Cuz, NJ+NY+Italiana = GORGEOUS! Bellissima! Anyway, WE are mostly Eye-talian (Me = Sicilian mostly) and I am trying YOUR chicken Parma, Bethany, because: 1) The 92 year old madre ORDERED it (LOL!) (SHE is 42% Italiana) 2) I loooooooooooooooove to cook, esp. Italian, it’s how *I* relax and 3) Mom does NOT cook, I am her DAILY chef! And, since I’m retired, I can cook all the dishes and learn alllll the Italian words I can – I got the time! Well, gotta go. Gonna give YOUR CP a whirl, and THANK YOU for this site and all you do. Ya know, some cooks are just BORN, and you obviously were/are…Salut to you and Drew! Ciao!
You’re too kind. Thank you so much! I hope you enjoy the chicken parmesan. I just had it the other night while visiting my family back east and it’s truly one of my favorites!
Gm can i use a smaller cast iron pot for the cinnamon raisin bread recipe? Or it must be 6 qt? Ty!
You should have success using a 4 QT cast iron pot!
I am trying your egg plant rollatina.
Hope you enjoy it!
Me too
I made the eggplant rollatini last night, it was great! Thank you! You should add the word “lengthwise” so people know to cut the eggplant lengthwise instead and they make sure they buy large eggplants.
Just changed it! Thanks you, Liz 🙂 so glad you enjoyed it!
You are amazingggggggg!!!!!!!!!!!!!!!!!
Oh, and did I say U are soo pretty(just saying):)
you’re so sweet! Thank you!!
Hi Bethany! Cant wait to try your San Marzano Tomato Sauce but the recipe calls for 5 28 oz cans of the tomatoes. Is this correct? Seems like a lot. Thank you!
Hi Doreen! I always cut the recipe in half when I don’t need all the servings (3 cans). Or you can make the full serving and freeze half for a later time! 🙂
We are putting together college cookbook for our grandsons , we would like to use some of your recipes and photos for their cookbook if permitted
Thanks
Fred
of course you can! Thanks for asking 🙂
Was surfing for a Parm recipe to determine if the mozzarella goes under or over the sauce. Looks like under. (I think I’ve actually done both in the past, but I want to do it correctly) In the process I found those nice deep dish pans. I’m tired of my lasagna overflowing my typical “cake” pan. Ordered a set to check them out and they are MUCH more reasonably priced than almost all the alternatives I’ve looked at. My preference was definitely toward stainless steel as opposed to other materials. Nice dog BTW. Mine is a Labrador Retriever and she loves anything Italian.
Thank you for the Mahi, Mahi recipe. Hands down a really super.delicious fish taco.
All you heard at the table was “mmmmm, now these are a wow, good.”
Thank you so much, Becky! Super glad you all enjoyed it 🙂
Hi Bethany, I would love to make the chicken Parmesan for guests and was wondering if I could refrigerate the chicken after sautéing it and then add the mozzarella and gravy later. Can’t wait to make your San Marzano marinara.
Hi Erin! Yes, you can do that no problem. 🙂 Hope you and your guests enjoy it!
I am interested in trying your Moroccan chickpea stew. My wife and I are on low sodium diets. Your table showing nutritional values does not list sodium. Could you please let me know what the sodium is?
Thank you
I just made your sauce and is very acidic. What can I do to cut the acidity down? Otherwise it looks great.
hey jess! I would either cook it longer or add 1-2 additional Tablespoons of tomato paste (or as much as you need). Whenever I need to speed up a sauce and cut the acidy, I add more tomato paste. Some tomatoes are just more acidic, so if that doesn’t help 1-2 teaspoons of sugar should help.
Bethany, As you’re from an Italian family (I am not), what type of pasta is chicken parm usually served with? From a traditional Italian point of view. I only ask because I ordered it out and it came to the table with penne? I always thought it was served with spaghetti.
Usually I’ve had chicken parmesan served with spaghetti but have also had it served with penne too! 🙂
Hi Bethany! I would love to try your receipy of lasagna with italian sausages but what is a link of sausages in grams THANK YOU!
Hi ginette! It should be about 4 oz per link, which is a little over 100 grams. Hope this helps!
Bethany, your recipes are fantastic! Plant-based whole food is the way to eat. Thank you for all you do to help us nourish our families!
Hey Bethany,
Tried your cinnamon raisin no knead bread and it killed…I’m interested in doing a sage and sausage no knead loaf but don’t know what the introduction of meat into the dough would do to cook times…any insights, quantities, etc???
Thanks in advance and keep the good stuff coming!
John
Hi John, Thank you so much! So happy you enjoyed the bread. I’ve actually not baked no knead breads with meat/sausage. You could certainly give it a try! I would brown the sausage, dry the oils and excess moisture on a paper towel, then gently fold it in to the risen dough. Let me know if you try it out!