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A Simple Palate
Bethany Kramer smiling in a bright white kitchen wearing a pink sweater.

Italian-American recipes, & more.

Welcome to A Simple Palate!

Here, you’ll find a variety of my favorite Italian and Italian-American recipes, with a little bit of everything else in between.

Every recipe on A Simple Palate is seasonal, flavorful, and best shared with the most important people in your life. We keep things simple around here. That means accessible ingredients, easy-to-follow instructions, and recipes tested to perfection.

I firmly believe that you can succeed in the kitchen no matter your cooking experience, and I’m here to help you do just that.

Bethany Kramer smiling in a bright white kitchen wearing a pink sweater holding a dutch oven

About Bethany

Nice to meet you! I’m Bethany Kramer, recipe creator, food stylist, and photographer behind A Simple Palate. I started this blog in 2014 with a bold vision to share my love of good food with others. Fast forward 10 years, 200+ recipes, and a new cooking show on Youtube that my husband Drew and I create together, it’s been quite a journey and I’m loving every minute.

How it started

My love for food and cooking stems from my family’s roots in North Jersey and Long Island, NY. Good food was a pivotal part of my life growing up, as my mom and many of my aunts were incredible cooks and big foodies! Rather than tuning into cartoons, I would watch cooking shows with the women in my family instead. I vividly remember starting to cook alongside my mom when I was eight, reading her handwritten recipes on envelopes and playing Frank Sinatra in the background. Italian cuisine was the first I learned to cook, and you’ll see that reflected here on my blog, with plenty of Italian recipes and then some. As I began to cook more and more I realized at a young age that food was the central piece in bringing the people I loved most together in one room.  Some of my most cherished memories with my family have been around a table with heartwarming recipes at the center. My hope is for these recipes to inspire similar moments for you and your family and friends!

My recipes have been featured in Buzzfeed, Shape, Country Living, Oprah Magazine, CNBC, Reader’s Digest, MSN, and countless other sites and publications.


What you will find on A Simple Palate

  • ✓ Everyday, good quality ingredients to make simple, elevated dishes.
  • ✓ Perfectly outlined recipes so that your meals are packed with flavor every time.
  • ✓ Easy, straightforward recipes for any cooking level.
  • ✓ Something for everyone: there are gluten-free, vegan, vegetarian, and meat-focused dishes.

What you won't find on A Simple Palate

  • ✗ Fussy, complicated recipes that take hours to make.
  • ✗ Unusual, hard to find ingredients.
  • ✗ Loads of fancy gadgets or tools. Everything needed is common to home kitchens.
  • ✗ Recipes that aren’t full of color and the best seasonal ingredients.

Fun Facts

Bethany and drew standing on a pier in malibu california

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! Aside from helping with the blog, Drew is also a full-time product designer.

Bethany as a girl helping wash dishes wearing a hair scarf

I've been cooking for as long as I can remember. From being my mom's helper in the kitchen, to cooking full meals for my family by the time I was 12. The kitchen was where I felt purpose.

Bethany stooping next to her Springer Spaniel Hudson in a field on a winter day

We have an English Springer Spaniel, Hudson, whom we adore. If he’s not chasing birds outside, you can find his little snoot sniffing behind each recipe hoping a delicious ingredient falls to the floor.

Bethany standing by the waterfront in Hoboken NJ with NYC in the background

I was born in Jersey and was raised by incredibly loving family members that are from both sides of the Hudson river. So I grew up with a deep love for both New York and Jersey.


My Most Popular Italian Recipes

Get my top tried and true Italian recipes right to your inbox!

Frequently Asked Questions

Are you available for freelance or sponsored work?

Absolutely! Please reach out to me using my contact form. Depending on fit and availability, I would love to work with you.

Where can I find you on social media?

Follow me @asimplepalate on InstagramFacebookPinterest, and Youtube. Sorry fam, I don’t do Tiktok.

Do you take your own photos? What camera do you use?

Yes, that’s me behind the camera! I love photography and food styling, and have learned so much over the years. You can find all of the info about my current camera setup on our Resources for Food Bloggers and Shop page.

Can I interview you?

Absolutely! Please write to me using my contact form for media, press, or publication enquiries and include a brief statement of what the interview will include and where it will be published.

Can I share your recipes on my own website or social media?

All of A Simple Palate content is exclusively mine – all pictures, recipes, texts, unless stated otherwise. You are welcome to share my photography with a link credited to the original post. Kindly, please do not copy or paste my recipes to your blog/site or any other platform. 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. Thanks for spreading the word!

Who designed your website?

My husband, Drew – web developer/designer, and official taste tester for A Simple Palate! To find more details, head to our Resources for Food Bloggers page.

Ask a Question

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  • Brenda Rhinehart says:

    Roasted Lemon Rosemary Chicken with potatoes — can I make this in the crockpot ??

    • Bethany says:

      Hi Brenda! I personally have never tried this. It’s meant to be an oven recipe. But, if you double the sauce, it should work!

  • Rich R. says:

    Just made your cheesy rotini with roasted vegetables and it’s fantastic. I was browsing around for pasta recipes after my wife and I picked up some gluten-free pasta from Eataly, (Alce Nero, which btw was excellent), and luckily tried yours. Love the website and I’ll definitely be coming back for more ideas. (My one major change, though, was to substitute fontina for the cheddar. I really had to sit there for a few seconds making sure it actually said cheddar.). It’s immediately become one of our new favorites. Thanks for a great dinner!

    • Bethany says:

      Thank you so much, Rich! Love hearing that you enjoyed the pasta so much. And love the idea of using fontina cheese! I will have to try that myself. 🙂

  • Risa McKinney says:

    Wow. I love this about page so much. Not only are you gorgeous–but your background and history are just as much beautiful. Folks, I knew Bethany growing up, and her family was one that welcomed you with open arms (Barb, I love you like a mother). I always knew Beth had a love for food when she’d whip up things like tomato soup using the most odd ingredients (to me)–but it would taste amazing. Her mom would wake us up with pumpkin pancakes, and I remember feeling bewildered at the combo. Those, of course, were delicious as well. All of the memories I have had growing up with Bethany were not only beautiful, but delectable. Gosh, she truly has a knack for good food. It was engrained in her. I always know I can come to her with any foodie advice. This woman is honest in her life, and in her cooking. She is a true beauty inside and out. Her recipes are straight forward, and mouthwatering.

  • Lurra says:

    WOOW its amazing to read this .
    You made my day .
    Thank you so much for it

  • Bill says:

    I’ve been in the restaurant business for over 30 years, mostly as a chef. I’ve cooked my whole life growing up in the kitchen with my Sicilian mother. This is one of the simplest and best Marinara sauces I’ve ever cooked. The San Marzano tomatoes are a must as are the parm rind and carrots. I still use my mother’s recipe for Sunday sauce that includes spicy Italian sausage and all day on the stove, but this is my go to now for Marinara!! BTW…Frank and Dean are ALWAYS playing while I cook!

    • Bethany says:

      wow, thank you! That is such a compliment. I’m SO pleased you loved the sauce that much! Thanks so much for sharing, Bill. 🙂

  • Mom of three says:

    Hi Bethany,
    Thank you for the DELICIOUS eggplant rollatini recipe! I am so grateful for an eggplant main dish that doesn’t require frying the eggplant. I look forward to trying many more of your tempting recipes. Thank you for such a lovely blog with your beautiful story. Best wishes to you, Drew and Hudson!

    • Bethany says:

      That means so much to me! Thank you. I’m so glad you enjoyed the recipe and I appreciate all your kind words. 🙂 Hope you find more delicious recipes on here to enjoy!

  • Bethany Kramers says:

    Your recipes look great especially the 10-Minute Teriyaki Chicken & Broccoli one which I am looking for to trying to make. Also, we have almost the same name!

    • Bethany says:

      hahah too funny! I thought there was an error for a second. Thanks for reaching out. 🙂

  • James A Hamilton III says:

    Why don’t you let our cinnamon raisin bread go through a second rise before baking? Doesn’t that make for a denser, heavier crumb?

  • John J says:

    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!

    • Bethany says:

      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!

  • Tina Landel says:

    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!

  • Ginette says:

    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!

    • Bethany says:

      Hi ginette! It should be about 4 oz per link, which is a little over 100 grams. Hope this helps!

  • NanaYunt says:

    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.

    • Bethany says:

      Usually I’ve had chicken parmesan served with spaghetti but have also had it served with penne too! 🙂

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