Who am I
I am a foodie and a self-taught cook. After years of experimenting in the kitchen and receiving rave reviews from family and friends, I decided to publish a Recipe Book that you can find on Amazon.
How did I start
After more than 30 years as an IT Executive, I decided to retire and start this food blog in 2015 as a way to share my favorite recipes with my family and friends. It was not an easy transition but as I was - and still am - very passionate about food, I knew I could make it work.
While not all of the recipes on this site were developed by me, all of these recipes have been tested and approved by family, friends and of course yours truly. Unlike other recipe sites, I make every single recipe I publish. If for some reason I happen to publish or link to a recipe I have not made I will explicitly let you know!
The basic concept behind this site is that I wanted to share easy-to-make recipes that use simple ingredients. No need to go to some fancy grocery store to find some expensive ingredients you will probably never use again. Most of the recipes you will find here can easily be made by your average home cook.
While having a good recipe is important, the quality of the ingredients and the skills of the cook also come into play. Low-quality ingredients can easily kill a good recipe as can someone without the necessary kitchen skills.
Why Hot Rod's
Many of you ask where does "Hot Rod" come into play? As a kid, I loved playing with cars, especially Hot Rods. Over the years it turned into an obsession and I customized many vehicles. Which in turn earned me the nickname Hot Rod. So when I was looking for a clever name for this food blog I settled on Hot Rod's Recipes. So now you are in the know!
I personally make every single recipe I publish. While I may take the occasional picture and shoot videos, most of the beautiful food pictures are taken by my spouse. We will never use photos from other sites! At times we may use the odd stock photo and we will let you know when this is the case. We have seen other sites "steal" our photos so if you happen to come across some, please let us know!
Oh, and I have a couple of furry sous chefs that help me with taste tests.
In the Press
I review every comment left on a recipe. Constructive feedback is always welcome, but rude, mean, disrespectful, unrelated or spam-type comments will not be approved. Period.
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