My Cooking Philosophy
My philosophy is deeply rooted in simplicity and accessibility, aimed at transforming the kitchen into a space of joy and exploration rather than a daunting battlefield. I have a profound love for one-pot meals and dishes that can be whipped up in 30 minutes, ensuring that cooking becomes a delightful experience rather than a time-consuming chore. My mission traverses beyond the boundaries of ordinary cooking; it is to unravel the complexities of gourmet recipes from around the globe and present them in a simplified manner, making gourmet cooking a reachable goal for every home cook.
My culinary journey is marked by a penchant for Italian and Chinese cuisines, but my palate does not stop there; it is eclectic and ever-evolving. I relish the opportunity to explore and recreate a myriad of recipes from all corners of the world, offering a diverse and vibrant culinary experience to my readers. Each recipe is a gateway to a new culture, a new flavor, and a new way of experiencing food, and I am thrilled to be your guide on this delicious adventure.
A Journey of Passion and Learning
Since the inception of my blog in 2011, my life has been a continuous culinary journey, completely immersed in the world of food. This immersion has been a gateway to refining my culinary skills and deepening my knowledge of various cuisines and cooking techniques. My days are filled with constant research, experimentation, and culinary explorations, allowing me to bring a wealth of knowledge and experience to every recipe I create.
Every recipe I share is a reflection of my dedication to the culinary arts and my passion for sharing my culinary discoveries with the world. The countless hours spent in the kitchen, the meticulous attention to detail, and the relentless pursuit of perfection ensure that every dish you try is foolproof, flavorful, and enjoyable. My commitment is to provide you with reliable and delicious recipes, allowing you to explore new flavors and create memorable culinary experiences in your own kitchen.
From Codes to Cookware
Before embarking on this flavorful journey, I was immersed in the world of technology as a software developer—a career I thoroughly enjoyed and had passionately aspired to since my younger years. It was a realm of endless possibilities and continuous learning, and I relished every moment spent in coding and developing software solutions. However, deep within, I always sensed that it wasn’t my forever path. There was a lingering yearning for a second career, a pursuit that would allow me to pour my heart and soul into, and resonate more profoundly with my inner self.
This blog materialized that vision, becoming a canvas for my culinary creations and a platform where I could excel, innovate, and share my love for food with the world. It allowed me to connect with fellow food enthusiasts, exchange culinary insights, and spread the joy of cooking. It’s more than just a collection of recipes; it’s a space where passion meets creativity, and diverse palates unite in their love for food.
Celebrating My Roots
Being born in Romania, I hold a special place in my heart for Romanian recipes, many of which are treasures from my mom and mother-in-law. I take pride in simplifying these traditional dishes, making them a hit among my Romanian readers in North America who appreciate the ease and authenticity.
My Cookbooks
For those who share my love for quick and easy cooking, I’ve authored two cookbooks, “30 Minute One Pot Meals” and “The Big Book Of Jo’s Quick And Easy Meals,” offering a plethora of easy, restaurant-quality recipes perfect for busy weeknights.
Let’s Cook Together!
I invite you to join me on this culinary adventure, explore diverse cuisines, and bring joy to your kitchen with every recipe. Whether you are a seasoned cook or a beginner, you’ll find something to suit your taste and skills. Let’s make cooking an everyday celebration!
What you’ll find here
Fun Facts About Me
Born In Romania
Born in Romania, Transylvania to be exact and moved here when I was a child.
Meet Han Solo
We have a 4 year old Aussie Doodle and his name is Han Solo! Recently, our Springer Doodle joined our family and his name is Jack Ryan.
My Favorite Food
My favorite food is anything Italian, but most of all a good homemade lasagna.
Software Developer
In my life before blogging, my full time gig was as a Software Developer.
My Cookbooks!
Check out my two cookbooks with hundreds of easy restaurant-quality recipes perfect for busy weeknights to feed you and your family.
Reader Favorites
No Knead Bread
The easiest No Knead Bread! You guessed it, no kneading required! 4 simple ingredients, all baked in a Dutch Oven resulting in a bread that is simply perfection! Hands down the best bread you’ll ever eat!
Cinnabon Cinnamon Rolls
These Cinnabons Cinnamon Rolls are a cinnabon copycat recipe and about the closest you’ll get to the real thing. Super easy to make.
Oven Baked Chicken Thighs
This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze – this dish is definitely going to be a top-contender in your weekly recipe planning!
Frequently Asked Questions
What Made You Start Your Blog?
It was actually my husband’s idea. I had a lot of recipes from my mother and mother in law on notebooks that I always lost, and whenever I needed one I could never find it. The blog was actually a means of storing my recipes so I never lose them again. This turned into a hobby, the hobby turned into a passion and the passion turned into this blog that I love. The rest is history!
How Can I Support You?
Just keep doing what you’re doing. Come visit my blog, check out my recipes and have some fun in the kitchen!
I Love Your Recipes! Do You Have A Cookbook?
Thank you! Yes, I have 2 cookbooks! You can find out more information about them and how to order them here.
I Have A Recipe Question. Can You Help?
The best way to get your question answered is to actually comment on the recipe page with your question. I try to answer all the questions myself. You could try emailing me, but sometimes emails go to spam so I might miss your emails and your questions can go unanswered.
How Do I Print A Recipe?
There is a print button at the top of each post and at the top of each recipe card.
Is Blogging Your Full Time Gig?
Yes! I’ve been blogging full time now since 2015 and I love everything about it. It’s super crazy busy at times but I love every minute of it.
I’m A New Blogger…Can You Give Me Some Advice?
My best advice to you is love what you do, and be consistent. It’s not easy and it’s not going to happen overnight, but if you keep working hard at it, it will happen.
Can I Use One Of Your Photos On My Website?
Sure, I don’t mind as long as you credit my blog.
Looking To Collaborate?
We love to partner with brands we love and that are a fit with our readers. If you’d like to work together, please contact us at info@jocooks.com.
Hi Jo! I’d just like to say how much I enjoy your recipes. I’m Ukrainian and my husband is Moldovan so a lot of these recipes are familiar to us. You have helped me perfect my crepes with the perfect batter, and your cozonac is greatly enjoyed by my husband’s family. Every time I cook something new I search your site first to see if you’ve got the recipe. Thank you for all you do! I’m off to make some of your marbled chocolate banana bread now.
Thank you so much Natalya, I’m so happy you’re enjoying my recipes. Don’t ever hesitate to comment on a recipe whether you have questions or just to let me know how it turned out. 🙂
Lemon herb chicken
If you use chicken breasts, does the time change in the oven?
Can you use skinless chicken thighs?
Yes, if you use chicken breasts instead of chicken thighs, the cooking time in the oven may vary slightly depending on the thickness of the breasts. It’s a good idea to use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). As for using skinless chicken thighs, yes, you can absolutely use them in this recipe.
I am not receiving the daily recipes. I’ve always looked forward to it. May I ask to be on the list.
I’ve checked our system, and it appears that you are indeed subscribed to our daily recipe emails. The last email was sent to you this morning. If you’re not seeing the emails in your inbox, they may be going to your spam or junk folder. Could you please check there? Sometimes, email filters can be a bit overzealous.
The last recipe email that I got from you was Jan 24. I am checking to see if you are still cooking! I have been cruising since December. Now I am planning my menus and headed home. Would love to continue with your recipes!
It’s great to hear from you! I’m still cooking up a storm with delicious recipes. It seems like you unsubscribed on Jan 23, 2024, but you’re welcome to resubscribe anytime to receive the latest recipes straight to your inbox. Welcome back!
Oh, I don’t know how I did it! I will definitely resubscribe!
Hi Jo! I have a traditional Czech Christmas bread that requires hours to make and several risings. It has butter, eggs, and milk in it. Would like to know if this can be converted to a no knead recipe with one 18 hour rise? Here is a similar recipe…
https://www.karenskitchenstories.com/2012/12/czech-christmas-bread-twelveloaves.html?m=1
Converting a traditional Czech Christmas bread recipe to a no-knead version with just one 18-hour rise might be a bit challenging due to the ingredients like butter, eggs, and milk. These ingredients typically contribute to the texture and flavor of the bread and may require more careful handling and kneading for proper incorporation. However, you can certainly experiment with adapting the recipe by adjusting the liquid content, using active dry yeast or instant yeast, and allowing for a longer fermentation period during the rise. I’d recommend starting with a small batch to test the results and make adjustments as needed.
I am looking for the Mediterranean and the Mind diet recipes due to improve my health. I do not need to lose but eat healthier. Thanks for any help. I love the way you list your recipes. It is just me and my husband.
Hi Tina! You can find all my Mediterranean recipes over here: https://www.jocooks.com/category/cuisine/mediterranean/
Hi,
I was looking for some recipes for turkey (outside of thanksgiving). I hope to see a recipe for turkey burgers. But to no avail. I would greatly appreciate it if you post a recipe for a good turkey burger.
Thanks,
Elisa B.
Hi Jo,
As a full-time college professor and department chair, I am very time-starved. I barely have enough time for my own food blog. So I would like to ask you if you could kindly provide a list of your absolute best, most delicious recipes that you’ve made (here on your blog, in your cookbooks, at home, etc.) I would greatly appreciate it. URL links are great to have as well. I’m sure all of your readers would love to know your all-time favorite recipes too!
Warm regards,
Roz | La Bella Vita Cucina
Hi Roz! Here’s a list of all my favorites, there are a few, but you can scroll through them: https://www.jocooks.com/category/jos-favorites/
I forgot milk for the magic cake. Can I delute evaporated milk, without changing taste or cake?
Yes, you can dilute evaporated milk with water (about equal parts) to substitute for regular milk. It shouldn’t significantly change the taste or texture of the magic cake
I really enjoy receiving your recipe emails, Jo, but…could you put your coder hat back on for a few minutes, and make a little tweak to the email? That is…add a “Get The Recipe” link at the BOTTOM of the recipe description also?
That way we aren’t having to back scroll, which seems like a small thing, but when you have carpal tunnel syndrome, and are using your smartphone (which is waaaay smarter than this operator, though I do fight with Spell Check often. And win. 😁), it is a bit of an issue. And I’m sure your many other subscribers would appreciate it too!
Thanks so much for your consideration,
Terry
I’m so glad you’re enjoying the recipes! I wanted to mention that the image in the email is actually a clickable link that takes you directly to the recipe. This should save you from having to scroll all the way back up. I hope this makes accessing the recipes a bit easier for you, especially on a smartphone. Your suggestion is much appreciated, and I’ll look into making this tweak to improve the experience for everyone, especially those dealing with similar challenges.
Hi Jo,
I really enjoy your recipes. I recently make your Butternut Squash soup. I followed the recipe exactly and we really liked it. However, it was a bit thin. Is there a way to make it thicker without ruining the taste? Thank you.
Mary
I’m glad you enjoyed the Butternut Squash Soup! To thicken it without altering the taste, you could try blending in some extra cooked butternut squash or adding a bit of cream. Another option is to let it simmer longer to reduce and thicken. Happy cooking!
Hi Jo,
Irish gal here-removed from New Jersey 30 years ago now a Floridian and Happy Holidays to you! 🙂 Just popped by to say I found your Cornish hen recipe and it’s perfect for our Thanksgiving holiday meal. Thanks so much. I’ll be checking your site out more and also look into your cookbooks. I love cookbooks to read about the chef or cook’s journeys that got them to their love of food and cooking…oh and also the recipes.
Hi there, Irish gal turned Floridian! So thrilled you stumbled upon the Cornish hen recipe for your Thanksgiving—it’s a real favorite. Delighted to hear you’ll be diving into more recipes and exploring the cookbooks. There are plenty of stories and flavors waiting for you. Happy Holidays and happy cooking!
I noticed you started the Lemon Magic Cake by beating the egg whites, which was a few steps later in the original Magic Cake. Is there a reason for this?
No reason, you can do it anytime, just make sure if you do them first, you might have to rebeat them a bit later, as they tend to leave some liquid at the bottom.
Hi Jo … Retired Aussie food lover here and I just wanted to say how much I enjoy browsing around your website. I’ve tried many of your recipes and have loved every dish that I’ve created. Sometimes I change things around a bit, add an ingredient here or take away an ingredient there, but that’s what I love about your recipes …. they’re always so adaptable! Thank you and keep up the awesome work!!
Thank you so much for the kind words! It’s wonderful to hear that you’ve enjoyed my recipes and have made them your own. Cooking is all about adapting and experimenting, so I’m thrilled you find my recipes flexible. Cheers to many more delicious meals! 🍴🇦🇺
Hi Jo. Just red your german red cabbage recipe. You said that you learned it from a friend. Does this friend have a recipe for herring salad made with beets. My mother made it often but no one has her recipe and she passed eight years ago.
Thanks.
I’ll have to ask her. Her husband was German but he passed away a few years ago, so I’m not sure she has it, but I’ll find out.
Can you release an apple cider recipe for the holiday season?
I’ll see if I can fit in my calendar. 😉
Hi Jo. Me again 😬. Would you please be so kind as to give me some words of wisdom about olive oil, both regular, and EVOO? That is – brand recommendations? I look at the wide array on offer, and honestly don’t have the faintest clue what I should be looking for. I rarely use it, thus usually end up discarding a LOT of it, as it’s gone rancid 😪. Needless to say (& isn’t THAT an oxymoronic phrase?), this gets quite costly, if I use the “the more expensive, the better the quality” rationale.
Thanks, as always! And isn’t it time for a progress report on “our” new house?😂
Hi Terry,
When it comes to choosing olive oil, especially if you use it infrequently, it’s really about finding a balance between quality and your usage pattern. Here are a few tips:
Extra Virgin Olive Oil (EVOO) is best for dressings, dips, and finishing dishes with a drizzle. It’s made from the first pressing of olives, has the most robust flavors, and offers health benefits due to higher levels of antioxidants. For a good EVOO, look for oils that come in dark bottles and have a harvest date on the label. Brands like California Olive Ranch and Colavita often offer good quality at a reasonable price.
Regular Olive Oil, sometimes labeled as “Pure” or “Light” olive oil, is more refined and has a milder flavor and higher smoke point, making it suitable for cooking and baking. It’s less expensive than EVOO and still provides health benefits. For everyday cooking needs, brands like Bertolli or Pompeian are both affordable and widely regarded for consistent quality.
Since you’ve mentioned that your olive oil often goes rancid, consider buying smaller bottles to avoid waste. Olive oil should be stored in a cool, dark place and ideally used within a few months once opened.
As far as the new house, we had a lot of snow there a couple weeks ago and we’ve been waiting for all the snow to melt and dry the dirt so that they can finish the road and build the retaining walls. Once that’s done they can finish the exterior siding and all that fun stuff. Inside, plumbing is being finished then inspection, then finally insulation and drywall will go up which is the fun part for me. As far as “JoCooks” house goes, hopefully once the road is done, they can pour the concrete inside, last time they did the garages the concrete truck got stuck in the mud. Hopefully it’s dry enough now. I’m hoping this happens soon, because May/June is rainy season here, so that could stall us a bit more. That’s all I have for now. Once there’s more progress I will take more pictures and share with you, but the mud is really stalling our progress. 🙂
Thanks so much, Jo! I usually buy the Bertoli, and I’ve seen all the others you’ve mentioned. Where I especially get bogged down, about the EVOO, is reading, perhaps toooo many articles, suggesting a “fruity”, or “grassy/herbal” flavored oil, for specific type recipes. WTH (being polite, here 😉)? I don’t recall seeing bottles labeled with those terms. I do buy the smallest bottles available, and store as you suggested. Mud sucks, for sure – but at least you’re not having to worry about wildfires at the moment. Silver linings…
I believe there have been some wildfires already, we had smoke here the other day, but not too bad so far. Yeah, I usually buy the Bertoli too and I use Kirkland olive oil from Costco for everyday cooking, not for salads though.