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About Home & Fed

What is Home & Fed?

Home & Fed is where comfort lives and everyone's fed. We're a food and lifestyle brand sharing real recipes for real life—the kind of cooking that brings people to the table. Think weeknight dinners that actually work, comfort food that nourishes, and honest stories from a real kitchen in Texas.

This isn't about perfection or Instagram-worthy plating. It's about feeding the people you love (including yourself) with food that tastes like home.

Who's behind Home & Fed?

Hi, I'm Sherisse'—stay-at-home mom, wife, freelance marketer, and the voice behind Home & Fed. I'm a California girl now living in Texas, cooking my way through the beautiful mess that is motherhood, marriage, and making dinner happen on a Tuesday night.

I believe that feeding people is love made visible, and that your pie crust doesn't have to be perfect to be delicious.

What kind of recipes will I find here?

You'll find the recipes I actually make in my kitchen—tested at least twice, written for real life, and always honest about what works and what doesn't. Expect:

Weeknight dinners that come together in under an hour
Comfort food classics with a twist
Make-ahead meals for when life gets chaotic
Family-friendly recipes that even picky eaters approve
Seasonal favorites celebrating what's fresh right now
Honest kitchen stories about failures and successes

Every recipe includes clear instructions, helpful tips, and the context behind why it matters.

What does "Home & Fed" mean?

It's that deep exhale when you walk through your door. It's the feeling of being nourished—body and soul. It's about creating comfort and connection, one meal at a time. When you're home, you're safe. And when you're home, you're fed.

Using the Recipes

Are your recipes tested?

Yes, at least twice. I test every recipe in my own kitchen before publishing. If something doesn't work the first time, I tell you about it. If there's a trick that makes it better, I share that too. You're getting the real deal—what actually works in a real kitchen with real ingredients.

Can I substitute ingredients?

Absolutely. I include substitution suggestions whenever possible, and I'm always honest about which swaps work and which don't. Check the recipe notes section—that's where the good intel lives.

That said, baking is chemistry, so some substitutions (especially in baked goods) need more care than others. When in doubt, ask in the comments.

What if I don't have a specific ingredient?

Start with what you have. Seriously. The recipe police aren't coming to your house. I'll tell you in the notes which ingredients are essential and which are flexible. Cooking should feel empowering, not stressful.

Do you have recipes for special diets?

I'm building a collection of recipes that work for different needs. Use the search function or filter by dietary tags like:

Gluten-free
Dairy-free
Vegetarian
Quick & easy (30 minutes or less)
Make-ahead
One-pot meals

More categories coming as the recipe archive grows.

Can I halve or double your recipes?

Most of the time, yes. I note in each recipe card when a recipe scales well and when it doesn't. Some things (like custards or baked goods) are trickier to adjust, and I'll tell you that upfront.

Do you measure by weight or volume?

Both, but here's the truth: I prefer weighing ingredients on a kitchen scale for most things. The metric system is more accurate, especially for baking. A cup of flour can vary wildly depending on how you scoop it, but 120 grams of flour is always 120 grams.

I strongly recommend you use a kitchen scale too. If you want your recipe to turn out exactly like mine did when I tested it, weighing is the way to go. It's the difference between "pretty good" and "exactly right."

That said, I include both volume and weight measurements in my recipes whenever possible, so you can use whichever method works for you. But if something doesn't turn out quite right and you measured by volume, that might be why.

My scale recommendation: This affordable kitchen scale is the one I use and trust.

How do I print a recipe?

Every recipe card has a print button at the top. It prints just the recipe—no life story, no ads, no nonsense. Just the ingredients and instructions you need.

Why do food bloggers include stories before recipes?

Fair question. Here's the honest answer: Stories create connection, context helps you understand why a recipe matters, and search engines reward comprehensive content. But I get it—sometimes you just want the recipe.

That's why there's a "Jump to Recipe" button at the top of every post. Use it freely. No judgment.

Recipe Questions & Troubleshooting

What if my dish didn't turn out right?

First, you're not alone. Every cook has kitchen failures—including me. Leave a comment on the recipe post with details about what happened, and I'll help troubleshoot.

Real talk: I recently tested a batch of buttermilk biscuits that came out flat and dense—nothing like they should be. I tested the recipe twice more, convinced I was losing my mind, before I realized the problem: my baking soda and baking powder had gone bad. Fresh leaveners, and the biscuits were perfect. Sometimes it's the simplest things.

Common culprits when recipes don't work:

Expired leaveners (baking soda, baking powder, yeast)
Oven temperature variations (invest in an oven thermometer)
Ingredient substitutions (not all swaps work equally)
Measurement differences (weight vs. volume—this is why I recommend a scale)
Timing adjustments (your oven might run hot or cold)
Altitude (high altitude baking requires adjustments)

How to test baking soda: Mix ¼ teaspoon with 2 teaspoons vinegar. It should bubble vigorously. If it doesn't, toss it.

How to test baking powder: Mix 1 teaspoon with ⅓ cup hot water. It should fizz immediately. No fizz? Time for a new container.

We'll figure it out together. Leave a comment with specifics and I'll help troubleshoot.

Can I ask questions in the comments?

Please do. I read and respond to every comment. The community here is warm and helpful, and chances are someone else has the same question you do.

Do you respond to recipe questions via email or DM?

I try, but comments are best. When questions and answers live on the recipe post, everyone benefits. Plus, it helps me see patterns and update recipes with better instructions.

The Blog & Website

How often do you post new recipes?

I aim for 2-3 new recipes per week. Life happens (I'm a SAHM, after all), so there's grace built into that schedule.

Yes! Sign up for The Home Fed Diaries newsletter (see the subscribe form on the homepage or sidebar). You'll get new recipes delivered straight to your inbox, plus behind-the-scenes stories and kitchen tips you won't find on the blog.

Do you have a mobile app?

Not yet, but the website is fully mobile-friendly. Add it to your home screen for easy access while cooking.

Why can't I see the full recipe without scrolling?

Recipe content and storytelling both matter for different reasons. Stories create connection and help with search rankings (so more people can find these recipes). But if you want to skip straight to the recipe, hit the "Jump to Recipe" button at the top of the post.

Are your recipes free?

Yes, always. Every recipe on this site is free to view, print, and make. No paywalls, no premium subscriptions required.

That said: If you want recipes before they go live on the website, I share my recipe testing progress and behind-the-scenes content on The Home Fed Diaries on Substack. It's where I show the real process—the failures, the tweaks, the "this didn't work but here's what I learned" moments. Think of it as early access plus the messy middle that doesn't make it to the polished blog posts.

But the final, tested recipes? Always free on the blog.

Photography & Food Styling

Can I use your photos?

For personal, non-commercial use (like pinning to Pinterest or sharing on social media with credit), yes. Please tag @homeandfed and link back to the original recipe.

For commercial use, republishing, or media inquiries, please contact me first.

What camera do you use?

I keep my equipment list updated on the Blogger Resources page. But honestly, the best camera is the one you have. I've shot plenty of recipes on my iPhone.

Why don't your photos look like other food blogs?

Because this is real life, not a magazine spread. You'll see flour on the counter, actual kitchen messes, and food that looks like what you'd make at home. Beautiful imperfection is kind of our thing here.

Collaborations & Business

Do you accept sponsored posts?

Selectively. I only work with brands I genuinely use and recommend. Authentic partnerships matter more than quick money. If you're interested in collaborating, contact me here with details.

Can I send you products to review?

I'm always open to trying new kitchen tools, ingredients, or products that align with the Home & Fed philosophy. Contact me here. Please note: I can't guarantee a review or post, and all opinions remain honest.

Do you offer freelance services?

Yes! I offer food blogging consulting, recipe development, and freelance marketing services. Learn more on my Work With Me page or contact me here.

Can I hire you for recipe development?

I do take on select recipe development projects for brands and publications. Contact me here with your project details and timeline.

You can share one photo and a brief description (2-3 sentences) with a link back to the full recipe. Please do not republish the entire recipe or multiple photos—that's not cool and violates copyright.

For Pinterest: Pin away! That's what it's for. For Instagram: Share with credit and tag @homeandfed For Facebook: Use the share button or link to the post

Can I adapt your recipes and publish them?

If you make significant changes and it becomes your own creation, sure. But giving credit where inspiration came from is always appreciated. "Inspired by Home & Fed" with a link is lovely.

Can I make your recipes to sell?

For home bakers and small businesses: Yes, you can make and sell items based on these recipes. A link back to the recipe or credit is appreciated but not required.

For commercial production: Please reach out for licensing discussion.

Community & Connection

How do I follow Home & Fed?

I'm so glad you asked. Here's where to find us:

Website. homeandfed.com
Instagram. @homeandfed
Pinterest. @homeandfed
Facebook. @homeandfed
YouTube. @homeandfed
TikTok. @homeandfed
Newsletter. The Fed Journal
Substack. The Home Fed Diaries

Can I submit a recipe or guest post?

Not currently accepting submissions, but that may change as the community grows. Stay tuned.

Do you have a Facebook group or community?

Not yet, but it's on the roadmap. For now, the comments section and Instagram are the best places to connect.

Technical Questions

Why isn't the recipe card loading?

Try these troubleshooting steps:

Refresh the page
Clear your browser cache
Disable ad blockers temporarily
Try a different browser
Make sure JavaScript is enabled

Still having issues? Contact me with details about your browser and device.

Why can't I leave a comment?

Comments may be disabled on older posts or require approval before appearing. If you're having trouble, try:

Making sure you're logged in or entering your email
Checking your spam folder for the verification email
Refreshing the page

How do I print without all the photos?

The print button formats the recipe for clean, photo-minimal printing. If you're still getting too many images, try adjusting your browser's print settings to "text only" mode.

Miscellaneous

What does "Where comfort lives and everyone's fed" mean?

It's our tagline and philosophy. It's about creating spaces—physical and emotional—where people feel nourished, safe, and cared for. Food is one way we do that, but it's bigger than just recipes. It's about making a house feel like home.

Is there a cookbook coming?

Not yet, but it's a dream. Stay subscribed to the newsletter to be the first to know.

How did you start food blogging?

I evolved from my previous blog, The Rustic Foodies, into Home & Fed in 2025. It started as a way to share recipes with friends and family, and grew into a brand about comfort, nourishment, and real-life cooking.

What's your favorite recipe on the site?

That's like asking me to choose a favorite child. But if I'm being honest, the recipes I make most often are [insert 2-3 actual recipe links here when published].

Can I email you directly?

For collaborations, press inquiries, or specific questions not answered here: use the contact form.

I read everything but can't always respond immediately (see: mom life). Comments on recipe posts get faster responses for cooking questions.

Still Have Questions?

If your question isn't answered here, leave a comment on any recipe post, send a DM on Instagram (@homeandfed), or use the contact form.

Welcome home. Pull up a chair—there's always room at this table.