About

I started Food 400° because I believe eating well doesn't require culinary school — it takes good technique, quality ingredients, and recipes that actually work.

I grew up between two food traditions — my Eastern European heritage with its rich borschts, tender pelmeni, and layered Napoleon cakes, and Canadian Prairie cooking with its honest, no-fuss approach to feeding a family well. Both taught me the same thing: good cooking is generous cooking.

Every recipe on this site has been tested, tweaked, and tested again. I don't publish a recipe until my family asks for it by name. That's my standard.

I believe in writing recipes that actually teach you something. Not just "mix and bake" but why you should cream the butter first, why the pan has to be screaming hot, and why you should let the dough rest.

Food 400° was a finalist in the 2024 Canadian Online Publishing Awards. I live in Winnipeg, Manitoba, where the winters are long, the ovens are always on, and the food is always worth the effort.

— Ellen