For years, I thought cooking was strictly for experts. Recipes assumed you knew what “fold” meant, owned a stand mixer and had a free afternoon. I didn’t. Cookpow is the site I wish I’d had back then.
What you’ll find here
Weeknight dinners, appetizers and snacks, desserts, and the sauces and dressings that make plain food taste like something. Some recipes are homemade versions of restaurant favorites. Others are classics from other kitchens, French ones especially, rewritten for an American grocery store.
How the recipes are written
- US measurements and ingredients you can find at a regular supermarket. When something’s hard to track down, I suggest a swap.
- Steps in plain English, in the order you actually do them, with a heads-up on the one thing that tends to go wrong.
- Prep time, cook time, servings and nutrition in every recipe card, so you know what you’re getting into before you start.
About copycat recipes
A copycat is my own take on a dish you know from a restaurant or a store. Cookpow isn’t affiliated with, sponsored by or endorsed by any of the brands mentioned, and their names belong to their owners.
Say hello
Questions, a recipe that didn’t work, or something you’d like to see next? Send me a note through the contact page.