A kitchen built around real cooking.
We are a small team of cooks, writers, and photographers based in Florida. Cedarvalley Recipes is the kitchen library we wished existed: tested, photographed, and small enough that you can actually find what you need.
Cedar Valley started with a kitchen counter and a question.
Why is it so hard to find a recipe site that respects your time? Most are buried under autoplaying ads and three thousand-word essays before the ingredients. We started Cedarvalley Recipes to put the recipe first, the photography second, and the storytelling third.
Our recipes go through the same kitchen every cook here works in. We test, retest, and photograph each one in natural light. No styling tricks. The dish you see is the dish you will make.
The kitchen store grew out of the same instinct. We sell only the tools we actually use, with descriptions written by the cook who reaches for it most. Nothing on this site is here for affiliate revenue.
Our kitchen, our photographs
The people behind the recipes
Four people make up the Cedarvalley team. Each of us cooks, writes, photographs, and answers your support emails on rotation.
Marisol Bennett
Editor in chiefMarisol writes most of our long-form pieces and runs recipe testing. She trained at culinary school in San Sebastian and ran a Mediterranean cafe in Sarasota for six years before starting Cedarvalley.
James Holloway
BBQ and SouthernJames handles every recipe with smoke, fire, or a 12-hour cook time. He competes on the Florida BBQ circuit and brings that pit-master rigor to every brisket and rack of ribs we publish.
Iris Tanaka
Asian and breakfastIris cooks her way across Asia and the brunch counter. She grew up between Osaka and Atlanta and brings that pantry pluralism to every dish, plus a steady stream of weeknight wins.
Henry Caldwell
Baking and pastryHenry runs the baking section. A former pastry sous chef in Charleston, he obsesses over crumb structure, crust development, and the difference a 25-degree change can make to a cheesecake.