About RecipBest

Real recipes, tested at home, written for everyday cooks.

Carter Hayes

Creator & Founder

Hi, I'm Carter, the person behind RecipBest. I'm a home cook based in Casablanca, Morocco, and I started this site in 2025 out of a genuine love of trying new recipes and a goal of building something useful for other people who cook at home. I'd rather be upfront about both motivations than pretend otherwise.

My story

A while back I came across a simple chicken and vegetable soup recipe, the kind that looks almost too basic to bother with. I made it on a cold evening mostly because I had everything in the fridge already. It turned out better than I expected: warming, filling, and genuinely satisfying in a way that felt different from more complicated dishes I'd tried.

I made it again the following week. Then again. It became the kind of recipe you stop thinking about as a recipe, it just becomes part of how you cook. I started adjusting it slightly each time: a different spice here, a longer simmer there, adding bread on the side to make it a proper meal.

That experience, finding something simple that genuinely works and becomes part of your regular rotation, is exactly what I try to find and share on RecipBest. Not impressive food for special occasions. Food you'll actually make again.

What I cook

Most of the recipes on this site come from international sources I've discovered online, chicken dishes, soups and stews, and bread are the categories I keep coming back to. Living in Casablanca gives me access to great fresh ingredients, and I enjoy experimenting with flavours from different cuisines that I wouldn't normally cook growing up.

I'm not a professional chef. I'm someone who cooks at home regularly, takes the testing seriously, and only publishes recipes I've actually made and would make again.

What RecipBest is

Every recipe here has been made in a real home kitchen, mine. I write up the ones that work, with enough detail that you can reproduce the result without surprises. Serving sizes, ingredient amounts, and timing in the written recipe always match what's in the recipe card. That consistency matters to me.

No food stylists, no studio shots of dishes I've never tasted. Just recipes that work, written clearly.

Tested recipes

Every recipe is made in a real kitchen before it's published here.

Weekly staples

We focus on recipes you'll return to, not ones that only impress once.

Consistent details

Serving sizes and ingredients always match between the article and the recipe card.

Recipe contributors

RecipBest occasionally features recipes developed and tested by outside contributors, cooks who share their expertise on specific cuisines. Their contributions are clearly credited on each recipe they've worked on. All contributor recipes go through the same quality check as everything else on the site.

Alex Bennett

Recipe Contributor

Home cook and recipe developer focused on simple, comforting food made with everyday ingredients anyone can find and afford.

Guest contributor

Marco Santini

Recipe Contributor

Italian and Mediterranean cuisine specialist bringing authentic flavours from professional kitchen experience to recipes home cooks can actually follow.

Guest contributor

Get in touch

Questions about a recipe? A suggestion or correction?
I read every message personally.

[email protected]