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 (ongoing contributor)
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 (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. 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. :)

  2. 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.

  3. Alex says:

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

    PS: The Garlic Pretzel is awesome!

  4. 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?

  5. 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.

  6. 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!

  7. 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!

  8. 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!!

  9. 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

  10. 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.

  11. 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…

  12. Matt says:

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

  13. Mike says:

    Great food, hot chef. Give me more please.

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