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    Welcome

    Thanks for coming! I'm humbled and excited you're here.

    Way More Than Random Recipes

    I'm happy to tell you, this is not your average food blog. There are few, if any, product links, or annoying pop-up ads. I'm here to solve your cooking and baking problems with my unique experience of being a culinary school grad, private chef, and a mom.

    How?! No mediocre, untested random recipes.
    Instead, the culinary techniques and simple formulas for great eats.
    Meal ideas that work for nearly all diets.
    How to save money on groceries.
    And tips for making ingredients last longer.

    The first five emails will be my series: Just Cook. It's a free quick-start guide to get you cooking like a pro, without having your eyes glued to a screen. Think of it like free culinary school, with a friendly (not yelling) chef.

    Because life's too short to waste time scrolling through recipes.
    When you could be sipping wine while cooking, instead.

    Let's Cook!

    Always free. Your info will never be sold. Ever.

    Thanks for joining!

    Welcome to the community! Be on the lookout for my first email. And be sure to check your junk mail in case your inbox got suspicious. 

    .

    Come for Macaron troubleshooting?

    If so, you nailed it. I love French macarons and hate all the misinformation out there about how hard they are to make. And I'm here to help. I created a free, five-part email series called French Macarons: Simplified.

    The free series includes:
    ~exclusive tips
    ~approachable recipe and ratio
    ~printable template
    ~no-fail meringue method
    ~how to mix the batter
    ~tips on piping
    ~loads of fun myth-busting

    Because French macarons don't need to be complicated. We've got life for that.

    French Macarons: Simplified

    Only what you need to know. And nothing you don't.

    Totally free. Your information will never be shared or sold. Ever. 

    Voila!

    Beautiful macarons are in your future. 

    Check your email for a welcome message and the first part of the series.

    Thanks for joining the Edible Times community!

    .

    P.S. When you subscribe to the email series, you get my email address and can send me a note with any questions you have along the way. I want every member of the community here to succeed, whether at getting a decent dinner on the table, or stuffing one's face with chocolate macarons.

    Cheers,
    Christina

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

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    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen and in health. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too.
    So if you hate recipes and the constant scrolling: You can ditch it.
    And if you love collecting reliable recipes, I'm here for you, too.
    To read about me and my food philosophy, follow this.


    Mother's Day Recipes

    • Honey Blueberry Clafoutis + the genius of Julia Child
    • Know your ratios for a perfect crust and quiche every time
    • The reason French toast is called lost bread + how to make it with brioche, challah or plain ol' sandwich bread
    • A Scrumptious Gluten-Free Vanilla Cake Recipe


    Most Popular

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    • Chef Thomas Keller's Roast Chicken of Bouchon Fame
    • How to Make French Macarons, Seriously
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