About Me

Photos by William & Sons Photography

What can I say?

I’m not a professional chef (although I’ve worked in several commercial kitchens).

I’m not a super-mommy homemaker (mad props to all of you out there, it’s hard enough just taking care of myself).

I’m not a financial expert (I just happen to be obsessed with numbers).

I like to cook because it’s the perfect combination of my two favorite subjects: art and science.

When I’m not cooking and blogging, I work as a microbiologist in a hospital laboratory.  Yes, deadly pathogens by day, delicious food by night.  They’re more similar than you might expect!

Contributing Writer

Parade.com (2014)
Tame Your Grocery Bill: 6 Tips for Cooking on a Budget (HRBlock.com, October 2012)
Spice up Dessert with Sriracha Peach Crisp (Blogher.com, June 2012)


Huffington Post (November 2014)
Huffington Post (June 2014)
Oprah.com (June 2014)
Edmonton Journal (May 2014)
RetailMeNot.com (April 2014)
Canada.com (April 2014)
MontrealGazette.com (April 2014)
Epicurious.com (February 2014)
The Times-Picayune / Nola.com (February 2014)
GoodHousekeeping.com (January 2014)
CBSNews.com (January 2014)
Moneyliving.com (January 2014)
TheKitchn.com (January 2014)
Lifestylemirror.com (August 2013)
Foodriot.com (July 2013)
Cukmi.com (May 2013)
Blogher.com (May 2013)
Blogher.com (December 2012)
Huffingtonpost.com – #5, #10 (October 2012)
IrishTimes.com (October 2012)
Buzzfeed.com – #9 (July 2012)
Food52.com (June 2012)
Blogher.com (June 2012)
Huffingtonpost.com (October 2011)
Takepart.com (May 2011)
Takepart.com (April 2011)
Glamour.com (February 2010)
Lifehacker.com (October 2009)
Consumerist.com (October 2009)

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  1. Melissa Cosby says:

    Hi Beth!
    I really appreciate your website because it has recipes that are really, truly homemade! Your chicken and dumplings recipe is the first one I found that didn’t have a “can of cream of chicken soup” on the list of ingredients. I live overseas where standard American canned goods aren’t available, so I really need universal ingredients… Water, celery, carrots… Perfect! Thank you VERY much.

  2. Snezha says:

    Beth, you rock!

    In the last month after using your blog and your cookbook recipes i have saved enough money to pay for my next uni course (i am so happy!=))! and i am losing weight and eating healthy. Since your recipes are so balanced and delicious, i don’t crave crappy food anymore.

    I am so, so greatful for the work you do!! You are a gem! Keep it up!

  3. Beth —

    I’ve been using your blog for a couple of years now. I am *not* on a tight budget, but I frequently plan my weekly meals exclusively from your site, and here’s why: real food, dependable recipes, engaging writing, and sometimes the only thing I need to go buy is produce. (cuz I stock my freezer with meat from Costco — probably makes some people cringe because of the whole sustainability thing. Sorry.)

    I just wanted to express my appreciation for what you do. I’m sure you hear it all the time because you are awesome.

    Also, just read your “how to start a website” post. I’ve been dabbling for a long time, and sometimes I need inspiration to get back in the game. Thanks for that and for your blogging faithfulness!

  4. Jessica says:

    I’ve made a bunch of your recipes already, and they have all been delicious! I have to say I am addicted to this website! I also found it funny that you’re a microbiologist, because I’m also a microbiologist, but at a pharmaceutical company.

  5. jakki says:

    i dont even know how i stumbled across your page but i am ever so grateful! im a single mom and ive decided to stay home with my daughter because daycare is way overpriced where i live. cooking is my passion, its my hobby, ive been in the restaurant scene since i was a kid and i cant picture myself anywhere else. i started cooking meals for my roomate to save him from forking out hundreds a month on fast food not to mention the toll it was taking on his health. it eventually caught on and now i have a little business going! im trying to be creative and healthy all the while cost effective. your site is a god send, not only are you helping me with pricing but its so easy to navigate around the site and the recipes are so delicious and simple! THANK YOU! i hope one day i can do something like this :)

  6. My wife just found your “Slow Cooker Rosemary Garlic Beef Stew” on Facebook and we’re looking forward to try it. As teachers, by the time we get home from school it’s late, we’re tired and don’t want to spend a lot of time in the kitchen in order to have a great meal. Thanks for all your great Crockpot (Slow Cooker) recipes!

  7. Jicky says:

    You are my new favorite chef/recipe source. I so appreciate finding simple recipes for great food that I can afford to make. Not only are the ingredients affordable, but the recipes also do not require hours standing in the kitchen.
    Love, love, love this site,
    Thank you so much!

  8. Sebastian Heiser says:

    Hi Beth!
    I’m very new to cooking and so far your website has been my gospel (the creamy spinach pasta recipe is my favorite). Alas, I am still very callow. I recently made your ‘pasta with eggplant sauce’ recipe and it was very good and I was looking forward to tasting the anchovie flavor. Unfortunately, I put in way too much red pepper flakes, because I like my food pretty spicy, so the flavor got lost (Did I mention that I’m new to cooking?). I want to maintain that level of spice but I still want to taste the anchovie; how would you recommend I alter the recipe? I probably put in anywhere between 1 and 2 tsp of red pepper flakes if you need reference.
    Thanks! You’re Awesome!

    • I think just adding more anchovy should do it! The amount listed in the recipe is low enough to intentionally not taste like anchovy, so I bet if you just double it the anchovy flavor will be nice and strong. :)

  9. Hughley Jazscheens says:

    Saw your article on About.com about “How to Order Eggs.” You missed my favorite — basted. (Sunny side up, but frying butter is gently spooned over the top to cook pink the film over the yolk and the top of the white without overcooking.)

    Also, as a microbiologist, you might consider investigating the recent research on the gut microbiome and FMT. Replenishing the thousands of beneficial microbe varieties we’ve inadvertently wiped out by antibiotics and triclosan could be a cheap, overnight CURE for dozens of incurable auto-immune diseases. Start with c. diff. (97% full cure success rate), Crohn’s, celiac, IBD/IBS, bee-sting allergy, asthma, lactose intolerance, gluten intolerance, muscular dystrophy, diabetes, morbid obesity, depression, schizophrenia, fibromyalgia, ALS, multiple sclerosis, chronic infections and more. This could turn the entire medical community on its head.

  10. Alex says:

    Get me one of those rooster sauce t-shirts please. I love it!

    PS: The Garlic Pretzel is awesome!

  11. Cheryl says:

    Unlike anything else I’ve tried online, this is the first website where whatever recipe I do follow turns out great, so much so I feel like I can maybe cook after all and for that I thank you. I love you. Marry me?

  12. Susan says:

    I know that your blog gas been linked with Ziplist. Now that Ziplist will no longer exist starting December 9, 2014, will you link with another source? I love the ability to add ingredients from your recipes to a digital shopping list and being able to save recipes. I know I can just write down what I need and come here to see the recipes. I was just curious if there was a plan.

    Keep up the good work. I love reading your posts and really appreciate what you are doing.

    • Yep, I’m waiting to hear from Easy Recipes Plus (the plugin that I use for the recipe cards) to see who they’re going to integrate for the “save recipe” button. Most likely it will be BigOven.com.

      • Susan says:

        ZipList is moving everyone or everything over the Epicurious. I shifted over to that just because there wasn’t much other choice. I’ve also had it all sent to me via email. I just don’t want to lose anything.

        Thanks for the reply.

  13. Bettine says:

    my 15 year old son sent me a link to your black bean quesadillas. I made them last night with mexe chips and they were out of this world good!

    Tonight I made your cold noodle hoisin salad. I added bean sprouts, lime, Chinese tofu, shredded carrot and used angel hair pasta. It was so damn delicious and we have loads of leftovers! I’ve just promoted you on my fb page. Plan to make many more of your delicious recipes. Thank you!

  14. Christine says:

    I just promoted you on my personal Facebook page. But I feel like I should do more. Like buy you flowers & send you chocolates.

    Your recipes inspire me to actually cook real food, rather than call Domino’s. Thank you!

    • Hahaha, aww, thank you Christine!! :)

      • Anna says:

        hahaa… well I think the same thing Beth.. although I just found your website somehow…. I just bought the ingredients for Summer Veg Pasta Salad.. and cant wait to try it.. so many good recipes I am going crazy to try.. LOL… thank you, thank you !
        And the photography is awesome, thank you also for showing steps.. I love to see that.. Loving you and all you do from Texas !

  15. Jamie says:

    I love browsing the recipes and I can’t wait to try them. Plus, there are so many recipes on here that are either naturally gluten free or easily convertible. Since I’m a Celiac I am always look for good recipes!
    Thank you!!

  16. Jenna says:

    My bf and I having been seriously loving on your recipes and blog entries – the SNAP challenge was AWESOME. Kep it up, and if you ever want to have a pot luck in NOLA, let us know – IG @libscorp1023 and @lucky_sal

  17. Alesha says:

    I recently came across your blog through a friend of mine and it couldn’t have come at a better time. I just got a new place and the rents a little steeper than I had before.. This is going to help me out tremendously since I’m living paycheck to paycheck. And it all looks freakin’ delicious. Mad props.

  18. I’m a musician out of Nashville that spends the better part of the year on the road. There’s lots to love about touring, but the best part of getting home is putting road food to shame and making all sorts of home cooked meals. These guides are so good they’re enough to make an honest musician homesick…

  19. Matt says:

    Just found a link to your blog on Reddit. Super excited to try out some of these recipes!

  20. Mike says:

    Great food, hot chef. Give me more please.

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