Welcome to Ellie’s kitchen!
My name’s Ellie Carson, I’m 38 years old, and I live in Asheville, North Carolina nestled in the Blue Ridge Mountains where the air always smells just a little bit like pine and fresh-baked bread. I never thought I’d become a “chef,” honestly. That word always felt too big, too polished. I’m more of a homegrown, apron-splattered, spice-cabinet-explorer type of cook. But here I am, and if you’re just starting out on your cooking journey, I want you to know: I’ve been where you are, and I’m cheering you on every step of the way.
I didn’t go to culinary school. I didn’t grow up watching my grandmother roll pasta or helping my dad grill in the backyard. I actually started cooking in my twenties out of sheer necessity post-college, broke, and tired of microwave dinners. My first “real” dish was a garlic butter shrimp pasta I cobbled together from a blog recipe and a whole lot of guessing. I overcooked the shrimp and forgot to salt the pasta water, but it was the first meal I made that made me feel something. That’s when I knew: food is more than sustenance it’s self-expression.
Over the years, I became a collector of flavors and stories. I’d travel a little New Orleans, Portland, Santa Fe-bring back ideas, and try them out in my tiny kitchen with mismatched pans. I’ve burned things. I’ve cried over collapsing soufflés. But I’ve also danced in my socks while whisking vinaigrettes, and I’ve watched friends go quiet after that first bite of something I made from scratch. That’s magic, right there.
Now I cook every day. I share recipes that are forgiving, unfussy, and joyful because I believe anyone can learn to cook well with a little curiosity and a lot of patience. My kitchen isn’t Instagram-perfect, and I’m okay with that. I’m more interested in helping people build confidence than chasing perfection. If you’ve ever stood in a grocery store aisle wondering what the heck a shallot is or panicked over how finely to dice an onion, I’ve got you.
Cooking isn’t about being fancy it’s about feeding yourself and the people you love. It’s about trying, failing, and trying again. And if I can do it, starting from a frozen-pizza life, you absolutely can too.
Welcome to my kitchen. Let’s get cooking, together.
