Welcome to Inspired Taste!
We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.
The recipes you’ll find here reflect our love for food and what we actually cook in our kitchen. As busy parents of an active toddler, we understand the need for family-friendly meals that are delicious and easy to prepare. We focus on fresh, vibrant ingredients and bold flavors, creating enjoyable meals you’ll want to make again.
Find easy recipes for the every day, fun and enticing recipes for the weekend, and show-stopping recipes for your most loved celebrations and gatherings.
Whether you’re a seasoned cook or just starting out, we hope Inspired Taste will become your go-to resource for easy, delicious recipes that the whole family will love.
“Loving your blog! Easy recipes and real food.” – Nancy
“Honestly, this is the best recipe site I’ve found. Recipes are easy and seemingly fool-proof.” – Laurie
“You give me the confidence to try things I wouldn’t have thought I would care for.” – Erica
What you can expect at Inspired Taste:
- Stress-Free Cooking: Our reliable recipes are meticulously tested and written with clear instructions, detailed ingredient lists, and helpful tips and tricks, eliminating guesswork and guaranteeing successful, delicious results every time.
- Helpful Recipe Videos: Dive deeper into each recipe with our engaging video tutorials, where Joanne personally guides you through every step of the process, making cooking even more accessible and enjoyable.
- Flexibility & Customization: We understand that everyone has different dietary needs and preferences. That’s why we provide valuable substitutions for ingredients, convenient make-ahead instructions, and, whenever possible, suggestions for adapting recipes to specific diets, like vegan and gluten-free, ensuring everyone can enjoy our recipes.
Meet Joanne, the recipe gatekeeper
I’m Joanne Gallagher, the creative mind behind the delicious recipes you find here at Inspired Taste. I not only test and perfect every recipe, but I’m also the smiling face you see guiding you through each step in our helpful video tutorials.
My love for food shines through in every colorful, fresh, and flavorful recipe we share. I often have to pinch myself to remind myself that this isn’t just a dream – I get to share my love of cooking with all of you!
I deeply respect your time and appreciate you trusting us with your meals. That’s why I dedicate myself to developing timeless, reliable recipes you can easily recreate in your kitchen.
Meet Adam, the driving force
I’m Adam Gallagher, the driving force behind everything you see on Inspired Taste. From supporting Joanne in the kitchen and testing recipes to capturing stunning photos and ensuring a seamless website experience, I’m the mastermind behind it all.
Think of me as the team’s steady hand, ensuring we stay on track with our single, unwavering goal: to share reliable recipes that YOU will love.
I’m the one who keeps us all focused and motivated, always pushing towards creating the best possible experience for our readers.
But I’m not just a behind-the-scenes guy. I’m also the creative force behind all our visuals. I take every photo and film every video, giving you a front-row seat to Joanne’s infectious enthusiasm and happy dances (which, trust me, happen a lot!).
As the website’s technical lead, I juggle all the technical balls to keep things running smoothly. Your time is valuable, so I make it my mission to ensure our website is user-friendly, fast-loading, and visually appealing, making it easy for you to find the delicious inspiration you crave.
Chef Richard Hattaway joins the Inspired Taste family!
Since the beginning of 2023, we’ve been delighted to welcome Chef Richard Hattaway to the Inspired Taste team. As a devoted friend, executive chef, and owner of Hattaway’s on Alder in Walla Walla, Washington, Chef Richard brings over two decades of experience in the Southeast’s most prestigious kitchens.
His passion lies in creating simple, fresh dishes that burst with flavor, and he now shares his expertise with us, advancing Inspired Taste to a whole new level.
Chef Richard’s contagious enthusiasm and deep love for food perfectly complement our drive and dedication. Together, we’re crafting even more delicious and trustworthy recipes you’ll love.
Connect with Richard on Instagram
Join the Inspired Taste family:
Since 2009, we’ve grown a happy community of passionate home cooks at Inspired Taste. Explore our recipe comments sections and see the excitement as readers share their cooking successes and valuable tips.
Our thriving communities on Instagram, Facebook, TikTok, and YouTube offer another avenue for connection and inspiration.
We encourage you to join the conversation, share your experiences, and add your unique voice to the Inspired Taste family.
⭐️ Sign up for our free email newsletter to become part of the Inspired Taste family! Receive weekly updates packed with flavorful recipes and helpful cooking tips delivered to your inbox.
We are always excited to connect with our community and answer your questions. Feel free to reach out to us through any of these channels or email us: contact@inspiredtaste.net
A little more about us …
Adam and I crossed paths back in high school! Though not technically high school sweethearts, our relationship has spanned a significant portion of our lives. In 2009, we officially tied the knot in front of our loved ones. Fast forward to 2020, our family grew with the arrival of our son, Leo, who adds immeasurable joy and a bit of chaos to our lives.
Beyond the shared love for our family, we cherish the opportunity to travel, soak up the outdoors, and enjoy the company of our furry companion, Ellie.
Our journey has taken us across various states, including Maryland, Virginia, Hawaii, and Washington State. Our home, with the kitchen in our videos, is in Walla Walla, WA, a charming town renowned for its sweet onions (Walla Walla onions are so good!) and its impressive wine scene. If you want to explore this hidden gem, read our article about visiting Walla Walla.
A little bit about Joanne
- Favorite food: I have to say this is a tie between pasta, avocado, and croissants?
- Favorite recipe on Inspired Taste: I love so many of them, but my favorite is definitely our Easy Vegetable Lasagna.
- Favorite place to visit: I love to travel, but the place that stands out the most to me is Mount Rainier. It’s breathtaking and our trip pushed me to hike a trail that I wasn’t 100% sure I could do. I’ve never really been super athletic? Here’s an article we wrote about our trip!
- Favorite show or movie: For a show, I love a bunch of them, but I could watch How I Met Your Mother a million times and not get bored. As far as the movie goes, our copy of Julie and Julia has definitely seen some use!
A little bit about Adam
- Favorite food: Anything seafood!
- Favorite recipe on Inspired Taste: This changes all the time, but I really love our Garlic Basil Seared Scallops!
- Favorite place to visit: I’m with Joanne on Mount Rainier, but I also love visiting Hawaii. We’ve been to Maui, the Big Island, and Oahu so far.
- Favorite show or movie: I’ve always been a big fan of Top Gear (the UK version) and now watch Grand Tour. Choosing a favorite movie is tough, but I do love The Right Stuff!
Since 2009, we’ve learned so much and can’t wait to learn more. We hope you’ll stick around and learn with us.
Happy Cooking! Adam and Joanne
I am a new follower. I have a couple of my favorite people I follow. My husband gets so frustrated looking for recipes because they usually give you an essay like “do you know where Shepards pie came from”. He says “oh my goodness I just want the recipe!” Your page looks easy to follow and husband should be pleased. I just made the seared scallops, they were a hit!
On your cheesy stuffed poblano peppers the second ingredient is 1 1/2 cups cooked rice. Do we serve that with the finisher peppers or does it go straight in the meat filling. No where it is mention where to use it,
Hi Nicole, Sorry about that, you are right that it was confusing! I’ve adjusted the recipe to be more clear. You add the rice along with the sour cream and lime juice before filling the peppers.
Love your site. Your recipes are always the best AND the least fussiest I’ve found online. They are tried and true recipes and now my go-to for so many dishes and desserts.
Aww, that is very kind of you, Jeanne! Thank you for taking the time to let us know.
I love the brownie recipe but could I add baking soda to make them a bit less dense?
I’d use baking powder, not baking soda (maybe 1/4 to 1/2 teaspoon).
I’m just now coming across the two of you.
I am really anxious to try your shrimp salad.
Thanks for future recipes. I went to high school
back in 1968-1972 and had a good friend named Joanne Gallagher in San Leandro, CA
Welcome! We hope you enjoy the salad (it is a fan favorite!).
Hi! I want to make your carrot cake, but I was thinking 3 layers, 7″ pans. What would the measurements and cook time be? Thanks!!
Hi Erin, I’d make 1 1/2 batches of the batter. Then fill your pans as high as you normally would (you may have some batter leftover). Then, bake them, but expect the smaller cake layers to take a little less time. So, use our visual cues in the recipe to help tell when they are done.
I really like lard rather than butter when making pie pastry. Would it be appropriate to substitute lard for the butter in your pie pastrry recipe? If so do I need to adjust the fat content or add the same amount of lard as butter?
That should be fine.
Just want to see easy to cook recipes.
You have found the right place 🙂
My go to foccacia receipe, I add a touch more salt. So tasty. I’ve been making this for years! Big love from Australia
That’s amazing, Brodie! Thanks for the love!
Hi you two, I’m Tony. I’m excited to see how this will go. You say that applications close in May.
When in May is this ? There’s no specific date for this great offer.
Hi Tony, The application will close on May 31.
Love the recipe I’m not a great cook but love to do it.im used to good ole southern cooking. Chicken white rice grits eggs fried fish LOTS Aof fresh veggies. Thank You
Hi, when browning the mince for the cottage/shepherds pie do you drain the fat or leave it in?
It depends. If you see a lot of fat pooling at the bottom, you may want to drain a little bit. I typically leave it there unless it is a ridiculous amount. (I often use 90% lean beef.)
Hi how are you! What is a best sauce to have with Zucchini Noodles,, how do you make homemade Zucchini Noodles! Please! Thanks so much! April 26/25
I love these zucchini noodles made with a fresh tomato sauce. You can also add our weeknight meat sauce to them.
Application was not visible for Pasta Taste Tester.
Please send me the link.
I hit “Application here ” nothing opened up
Hi Renee, All the details and the form are found here.
Joanne and Adam Greetings: I would love to be your CPO for Insired Taste. Looking forward to hearing from you! Best Steven Valentine