Italian-American recipes, & more.
Welcome to A Simple Palate!
Here you’ll find some of my favorite Italian and Italian-American recipes, plus a little bit of everything else I love to cook. My hope is that these meals bring your family together the way they’ve always done for mine.
About Bethany
Hey, I’m Bethany 😊 I’m so glad you’re here.
A little bit about me personally…I am the youngest of four kids, born in Bergen County, New Jersey, before my family later moved to Pennsylvania. While most of my years were spent putting down new roots in PA, I was always drawn back to our original roots in Jersey and New York, especially through the food we cooked.
Food played a huge role in my life growing up. My mom and many of my aunts were incredible cooks, and they always brought our family together through the food they made. At a young age I often found myself sitting with the women in my family, watching cooking shows such as Ina Garten, Martha Stewart, and Giada (to name a few).
I started helping my mom in the kitchen around eight years old, reading her recipes written on envelopes or pieces of old mail, while Frank Sinatra played in the background. Even though I was the baby of the family, I was my mom’s helper, whether that meant helping her in the kitchen or preparing meals for my family when she couldn’t. That’s really where it all began for me.
Italian food was the first cuisine I learned to cook, and you’ll see plenty of that influence here on my blog, along with other favorites I’ve picked up along the way.
I realized early on that food isn’t just about eating-it’s about bringing people together. Some of my favorite memories are from being gathered around the table with my family, sharing these very recipes that were at the center of our time together.
My hope is that these recipes help spark those same kinds of moments with your own family and friends.
From my family, to yours. xo
About the Youtube Channel
After 10 years of blogging and sharing recipes, I finally stepped out from behind the camera and started our YouTube channel in April of 2024. What started as a leap of faith has turned into one of the greatest joys for Drew and me. We’ve been able to connect with so many wonderful people from all over the world through it.
Even though Drew works full-time, he still gives up his days off to help me film. It’s just the two of us, so we wear a lot of hats to make this all come together, but we truly love doing it.
From the beginning, it was important to me that our cooking videos felt approachable. Like something you could actually cook along with. Growing up, I loved watching the classic cooking shows with my mom and aunts, and the heart of that has been a big inspiration for how I wanted our videos to feel. In a fast-paced world, my hope is that these recipes give you a chance to slow down, enjoy the process, and share a meal with the people you love.
We’re always learning and trying to get better, but above all, I genuinely love making these videos. I look forward to each one, and I’m so thankful for your support along the way. 🙂
Fun Facts
I run A Simple Palate with my husband Drew. When he's not working as a full time Web Designer, he is A Simple Palate's official taste tester, web developer/designer, film crew for our youtube channel, and tech support. He wears many hats and I couldn't do any of this without him!
Drew and I have an English Springer Spaniel, Hudson (also known as "Huddy") whom we completely adore. If he’s not chasing birds outside, you can find his little snoot sniffing behind each recipe or YouTube video hoping a delicious ingredient falls to the floor (preferably cheese).
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.
I am a former competitive figure skater so cold ice rinks were where I spent most of my childhood. My dad played ice hockey when he was younger, so he was the one who first taught me how to skate. I skated competitively for most of my childhood then continued skating lessons in my 20's. You can still find me lacing up my skates and hitting the ice a few times a week to skate for fun or coach at my local ice rink. :)
My Most Popular Italian Recipes
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Frequently Asked Questions
Are you Italian?
No 🙂 A lot of people may assume I am, but I’m not. My mom was taught by Italian relatives how to cook, and she taught me those recipes while I was growing up. We also love Italian-American food because it’s a common cuisine in the NY/NJ area, where we are initially from. I never knew any different. Italian-American dishes were what I grew up knowing and loving.
Where can I find you on social media?
Who does your photography and videos for YouTube?
I handle all the photography and food styling for A Simple Palate, while Drew handles the filming for our YouTube videos. 🙂 Although the editing of our videos is my job!
Can I share your recipes on my own website or social media?
I am always happy when anyone wants to spread the word! However, I kindly request that you refrain from sharing my recipes on websites or other platforms. You are welcome to share my photography with a link credited to the original post! Please do not copy or paste my recipes to your blog, site, or any other platform.
Who designed your website?
My husband, Drew! To find more details, head to our Resources for Food Bloggers page.
Roasted Lemon Rosemary Chicken with potatoes — can I make this in the crockpot ??
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!
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!
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. 🙂
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.
Risa you are the sweetest! Love you “Bethany’s” Mom
The sweetest words. <3 Thank you so much friend! Love you and all of our memories together that usually revolved around food. 😉
WOOW its amazing to read this .
You made my day .
Thank you so much for it
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!
wow, thank you! That is such a compliment. I’m SO pleased you loved the sauce that much! Thanks so much for sharing, Bill. 🙂
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!
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!
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!
hahah too funny! I thought there was an error for a second. Thanks for reaching out. 🙂
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?
If the bread is handled gently enough, it shouldn’t need a second rise. 🙂
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!
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!
Thanks so much Tina <3
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, 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! 🙂