About Us

Welcome. We are so happy you’re here. We’re Adam and Joanne, the creators and publishers of Inspired Taste. We do everything around here — we research and develop the recipes, photograph, shoot videos and we’re the one’s answering your cooking questions through our comment section and email.

Adam and Joanne Gallagher of Inspired Taste - We are so happy you’re here. We’re Adam and Joanne, the creators and publishers of Inspired Taste.

Joanne’s been to culinary school, but we’re proud to say that the majority of our cooking knowledge is self-taught. We love to cook and try new things in the kitchen and when we fall in love with something, we happily share it with you.

We’re both obsessed with food and are proud to make cooking and sharing recipes our full-time careers. Our goal is simple, we hope to inspire you to get in the kitchen and cook our fresh and delicious recipes.

We believe cooking should be fun and never stressful. It’s because of this that we do our best to make our recipes adaptable and flexible so you can make them match your personality, diets and needs. You’ll often find we share options for substitutions. Maybe you don’t eat eggs, but you want to make our healthy banana bread. Well, scroll to the notes section of the recipe and you’ll find out how to eliminate the eggs from the recipe. If we haven’t shared a substitution, go ahead and comment on the recipe or email. We’ll do our best to help you out.

This recipe blog is about easy flexible recipes for home cooks that are fun to follow. Many of our recipes have short recipe videos to help you out and if there isn’t a video, it’s likely you’ll find step photos for the trickier steps of the recipe.

If we haven’t answered all your questions, check the comments section! Our more popular recipes have hundreds of reviews. One of our favorite comment sections is for our granola bars. We love to scroll through and read all the ways our readers have adapted our recipe to their favorite ingredients.

We started Inspired Taste in 2009, so we’ve been here a while. We’ve also worked with other brands and developed recipes that have been published on other websites, in magazines and even in cookbooks. While we love working for others, our passion is right here on Inspired Taste.

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

Get in Touch Contact Us

For Our Readers: We love to hear from you! Email us using inspiredtaste@gmail.com if you have a question, comment, photo of one of our recipes you have made (love these) or link you’d like to share.

Advertising, Sponsored Posts and Giveaways: We are happy to connect with you about advertising partnerships or discuss purchasing a sponsored post / giveaway. Please connect with us using inspiredtaste@gmail.com

Want to See More of Us? We’re on YouTube!

300 comments… Leave a Comment
  • Cynthia September 6, 2018, 7:32 pm

    I usually make exactly the same recipes for dinner (just different variations!) as I have no idea. But these recipes look great and I will try them out! Hopefully mealtimes would be less ‘boring’as the hubby calls it! 🙂

    Reply
  • Jo-Ann McKeown September 1, 2018, 9:02 pm

    I would like to have more of your recipes. Do you have a mailing list you send out to or should I check back to a website for them . I am going to try your energy bars tomorrow . They look amazing I just scrolled down and saw i can get weekly recipes Thanks so much

    Reply
  • Jo senecal August 29, 2018, 6:57 pm

    subscribing to your free newsletter

    Reply
  • Huma August 29, 2018, 5:09 pm

    Great

    Reply
  • Z August 24, 2018, 10:50 am

    handing your trout oven recipe to husband – let’s see how he handles it 🙂 looks like his level of ease!

    Reply
  • Vera Gerontidi August 22, 2018, 4:21 pm

    Best hummus ever😋

    Reply
  • Dee August 11, 2018, 7:29 am

    Pancakes were great ,

    Reply
  • John Simms July 31, 2018, 9:37 pm

    Hi, we are using your recipe tonight for trout in foil! I moved to Jackson Hole 55 years ago and I started guiding people fly fishing for cutthroat trout people used to bring a packed lunch until I got the idea of roasting 6-8 inch fish in what was known as a KANGEROO Kitchen! I would Season the fish with salt, pepper and fine herbs and butter, wrap the fish in foil and roast until the aroma was incredible. I would then unwrap the foil and grab the head and lift thereby debone the fillets! I’m doing the same thing this evening!!

    Reply
  • Laurie July 24, 2018, 8:13 pm

    Honestly, this is the best recipe site I’ve found. Recipes are easy and seemingly fool-proof. I stumbled across your site after a few disastrous attempts at making hummus. I followed your guidance with that particular recipe and it was phenomenal. I even took another batch to a party and one of the guests, who had declared himself a hummus master, and said yours was the best he’d ever had. KUDOS! So, I’ve made the hummus (YUM), the roasted tomato with feta pasta dish (YUM), the easy blueberry muffins (YUM), and tonight I just made the lemon orzo pasta salad (once again YUM). So many more recipes to try. THANK YOU!!

    Reply
    • Joanne August 9, 2018, 7:13 pm

      Hi Laurie, You are so kind. We are thrilled you found us. It looks like you’ve been cooking up a storm. We love it!

      Reply
  • Terri July 17, 2018, 6:56 pm

    Wonderful hummus recipe and blog is great too!

    Reply
    • Joanne August 9, 2018, 7:14 pm

      Thanks, Terri. We’re so happy you tried the hummus recipe, that’s one of our favorites!

      Reply

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