Hey there! I’m Emma, the slightly chaotic, always-hungry human behind Eatingy.com. This isn’t just a food blog—it’s my kitchen diary, spilled flour and all. If you’ve ever burned garlic, cried over chopped onions, or eaten cookie dough straight from the bowl (no shame), you’re in the right place.

How This All Started

My food obsession began in my grandma’s tiny, tomato-sauce-splattered kitchen. She taught me to knead pasta dough until my arms ached and to taste-test every sauce “until it feels like family.” Later, my dad’s suitcase became a treasure chest of spices from his trips—smoky paprika from Hungary, saffron from Iran—which I’d sneak into everything, much to my mom’s horror. Fast-forward to my 20s: I hosted “recipe experiments” in my apartment (read: smoke alarms and laughter), scribbling down what worked (and what definitely didn’t). Eventually, I realized my messes might actually help others. So here we are!

What’s Cooking Here

I’m not here to sell you 10-step recipes with unicorn ingredients. Life’s too short for that. At Eatingy, you’ll find dishes that taste like a hug—think creamy risotto for rainy days, sticky ginger-glazed chicken that makes you lick the plate, and cookies so chewy they’ll ruin you for all others. I’m obsessed with making cooking feel less like a chore and more like a mini-adventure, whether you’re feeding picky kids, meal-prepping lunches, or pretending to be a MasterChef contestant at 11 p.m.

My Rules (Which I Break All the Time)

  1. No gatekeeping: Fancy tools? Nah. My “good knife” is from a garage sale.
  2. Messy is okay: If your cake lopsides, call it “rustic.” Burnt the edges? “Smoky caramelization.”
  3. Eat the rainbow: And by rainbow, I mean chocolate counts as a color.

Why Stick Around?

  • Real recipes: I test these on my partner (who still thinks ketchup is spicy) and my best friend (a self-proclaimed “carb queen”). If they approve, you’re golden.
  • Zero judgment: Use store-bought pie crust. Swap cilantro for parsley. Forgot the baking soda? We’ve all been there.
  • Stories with your snacks: I’ll rant about my love-hate relationship with sourdough, share awkward farmer’s market encounters, and geek out over why tomatoes taste better in August.

Let’s Be Friends

This isn’t a one-way street—I want to hear about your kitchen wins (or disasters). Tag me on [Instagram/TikTok] with your creations, or DM me a photo of that suspiciously gray gravy. I’ll laugh with you, promise. And if you want weekly recipe drops and random food musings, join my newsletter. (I’ll also send you my secret peanut butter cookie hack.)

Thanks for letting me crash your screen. Now go preheat that oven—or just order takeout. I won’t tell.
– Emma

P.S. Always double the garlic. Trust me. 🧄✨