Food. Flavor. Me.

Hi there, and welcome! I’m Rebecca Adams, and I’m so glad you’ve found your way to Food Cooking Guide. I’m a 39-year-old home cook living just outside of Asheville, North Carolina, where the mountain air is crisp, the farmers’ markets are full of color, and the kitchens are always warm. I’ve always believed that food is more than just fuel. It’s connection, tradition, and, if you’re lucky, a little bit of magic.

I didn’t grow up in a culinary family. My mom was a nurse, my dad a mechanic. But we always had dinner together at the table, and that mattered. Most of our meals were simple, nourishing, and made from scratch, which is something I carry with me to this day. My first real experience cooking on my own was when I was thirteen. I decided to make a vegetable stir-fry for dinner. I didn’t follow a recipe, just tossed in whatever we had in the fridge. It was a little salty, maybe too much soy sauce, but everyone ate it. That tiny success lit a spark in me, and I’ve been following that flame ever since.

I never went to culinary school, and honestly, I don’t think you need to in order to be a good cook. My kitchen has been my classroom, and trial and error my greatest teacher. Over the years, I’ve found myself drawn to cooking that feels honest and nourishing. Recipes that make you feel good after you’ve eaten them. That’s why most of what I make is rooted in healthy, whole ingredients. I’m not here to preach or follow trends. I just want to help people cook food that tastes great and feels right in their bodies.

I started Food Cooking Guide for people like me. Home cooks, beginners, folks who want to eat better without overcomplicating things. I know how intimidating it can be to start from scratch, to wonder what “sauté” really means, or whether you’re supposed to peel ginger before grating it. I’ve burned dishes, forgotten ingredients, and dropped an entire casserole on the kitchen floor. Rest in peace, butternut squash lasagna. But I’ve also discovered the joy of a perfectly roasted carrot, the comfort of homemade soup on a rainy day, and the pride that comes with nailing a dish after five tries.

What I love most is that cooking invites creativity. One day you’re following a recipe to the letter, and the next you’re improvising with what you’ve got. And sometimes, that’s when the best meals happen. I try to share that spirit in everything I post here. Flexible recipes, gentle guidance, and the belief that everyone can cook if they’re willing to give it a try.

When I’m not in the kitchen, you’ll probably find me hiking the trails around Asheville, sipping tea on the porch with my husband Tom, or collecting way too many wooden spoons from local craft fairs. I believe in slow mornings, second chances, and the healing power of homemade granola.

Thank you for being here. Whether you’re just starting out or have been cooking for years, I hope you find inspiration, encouragement, and a few new favorite meals here at Food Cooking Guide. Let’s get cooking, one delicious, healthy bite at a time.