WELCOME TO Ruthybelle Recipes
Where Culinary Magic Happens!
In this space, I share my collection of garden-fresh recipes inspired by in-season vegetables and my own backyard garden. You’ll get fully tested recipes, expert kitchen tips, and kitchen garden how-tos.
About Renee
Hi! I’m Renee Gardner, the founder of Ruthybelle Recipes, Renee Nicole’s Kitchen, and Cardamom and Cream (coming soon). When I’m not developing recipes for one of my blogs, you’ll find me practicing food photography or digging around in my garden.
I was born and raised in the US, living in Kentucky, California, and Oregon, but relocated to England in 2023 to be closer to my husband’s family. I am a big believer in self-care and doing things you enjoy. That includes spending time with my husband, son, and two goldendoodles, Tuck and Tahoe. Sometimes, that means traveling across the countryside exploring historic sites, but it also means lounging on the couch with a glass of wine in comfy clothes. I enjoy wine-tasting weekends, bubble baths, romance novels, knitting cozy blankets, and podcasts about murder mysteries and personal growth. I also love all things food.
In addition to my recipe creation, I also write on a variety of topics, including food, travel, and self-care, for Food Drink Life, a digital lifestyle magazine.
Garden Fresh Recipes
inspired by the seasons, adapted to fit your busy life
My Inspiration for Ruthybelle Recipes
My late mother inspired Ruthybelle Recipes with the nickname she gave to her 1970s Ford Pinto. While my family and I can no longer remember if hers was green or brown or if it was a ’72 or ’73 model, we do know it had chrome bumpers and that she loved that thing.
Growing up, my mother taught me the basics of turning ingredients into delicious food and helped create the foundation for my love of food. The spark she lit inspired me to learn more, so I taught myself. I learned more advanced fundamentals thanks to Alton Brown and growing up when cooking shows were less about competitions and more about food.
My life has taken several turns over the years, but the one that had the most significant impact on my love of food was the time I spent in Napa, CA. My experience in the wine industry and the subsequent exposure to gourmet dining took my love of food to a whole new level.
It wasn’t just eating the five-course winery dinners that sparked my passion; it was planning them and eating fancy date night dinners for two at some of the best restaurants in the country.
It also exposed me to the back of the house and to the on-site kitchen gardens, which bestowed in me a greater appreciation for how these inspired dishes are created. These aren’t just any dishes I’m talking about; these are the dishes you make for the love of eating.
Today my inspirations are magazines like Food & Wine, Bon Appetit, and Gourmet, with a healthy helping of Serious Eats for expanding my kitchen knowledge. With all, I’ve learned, the thing that shaped my cooking style the most is the practice of trial and error.
About The Food
As an at-home cook, I believe food should be accessible, minimally processed, and delicious. Sometimes, this means growing it in my kitchen garden, and other times, it means sourcing it as locally as possible.
The food I make is good for me because it is delicious and nutritious, not because it follows a current food fad. While I hope you can see my love for fruits and vegetables throughout the recipes on this site, rest assured that there will always be room at my table for the occasional dessert.
On my blog, you will find treats made with natural sugar, butter, and other cooking oils. You won’t find recipes containing ingredients with unnecessary additives, preservatives, or sugar substitutes. These are more than fine to eat, but I don’t use them, so I can’t advise you on how to use them.
I often cook with beer or wine–my weakness is tagliatelle in a herbed white wine cream sauce. If you prefer to avoid those ingredients, you can check the blog post’s text for substitutions or to find out if they can be omitted altogether. While I might know what’s missing, no one at your table will ever guess.
The Photography
Most of the recipe photos on this website were taken by me. Those not taken by me have been used with permission and proper attribution. If you are a fellow food blogger and would like to share any of my images on your website, like in a roundup post, please do not alter the photos in any way. This includes removing watermarks, cropping, or editing for color or tone.
All shares must include proper credit back to me with a direct link to the original recipe post on my blog.
Recipe Copyright
Please do not repost my recipes or any part or entirety of the written content on your website without prior written consent.
If you wish to share on social media, don’t copy/paste; instead, use the links at the top of each post. Readers spending time on my site is how I get paid, which allows me to continue producing more recipes for you.
We invite you to dive into our recipe wonderland
Explore our captivating blog articles, and immerse yourself in our culinary adventures. Let the charm of Lemoncella awaken your senses and transport you to a world where creativity and deliciousness know no bounds.
