Pedro Brice | Founder & Chef | Recipe Developer | Home Cook Advocate | Age 42

Portland, Oregon-based culinary storyteller who believes that great cooking starts with simple, approachable recipes that fit real life.

My Story

I grew up in a household where the kitchen was always the heart of our home. My grandmother would spend hours preparing meals from scratch, and I’d sit on the counter watching her work magic with basic ingredients. But when I moved out on my own at 22, I realized I had no idea how to recreate those dishes. I’d call her for guidance, but her instructions were always vague—”a little of this, a pinch of that.” I felt lost.

That frustration became my mission. I started documenting everything I learned, writing down measurements and techniques that actually worked. What began as personal notes evolved into something bigger when friends started asking for my recipes. They weren’t trained chefs either—they were busy people who wanted to cook good food without the intimidation. I realized there was a gap between complicated restaurant techniques and the simple, reliable recipes home cooks actually needed.

The Turning Point

The real shift happened five years ago when my father had a health scare. His doctor recommended he start cooking more at home to control his diet, but Dad had barely boiled water in his life. He’d call me panicking about basic things—how long to roast chicken, whether pasta water should actually be salted. I flew home for two weeks, and we cooked together every single day.

I watched him go from anxious to confident, and something clicked. This wasn’t just about food—it was about empowerment. On my last night there, he made dinner for the whole family without any help. The pride on his face as he served that meal reminded me why cooking matters. It’s not about perfection or fancy plating. It’s about the ability to nourish yourself and the people you love.

That experience changed everything. I stopped trying to impress people with complex techniques and started focusing on recipes that actually served them. I wanted to create the resource I wish my dad had—clear, tested recipes that build confidence instead of confusion.

What I Learned the Hard Way

For years, I made recipes more complicated than they needed to be. I thought adding extra steps or obscure ingredients made me look more professional. But when I’d share these recipes, people would get overwhelmed and give up. I was so focused on being impressive that I forgot to be helpful.

I also learned that not everyone has a fully stocked pantry or specialty equipment. I once published a recipe calling for a mandoline, and three readers emailed saying they’d injured themselves trying to use one for the first time. That was a wake-up call. I had to check my assumptions about what people had access to and what they were comfortable doing in the kitchen.

The biggest lesson? Consistency matters more than complexity. A simple roasted chicken you’ll actually make beats an elaborate dish you’ll never attempt. I had to let go of my ego and focus on what truly serves people.

My Approach Now

Every recipe I create goes through a rigorous test process. I make it at least three times myself, then have home cooks with varying skill levels try it. I want to know where people get confused, what ingredients they can’t find, and what substitutions they’re tempted to make. That feedback shapes the final version.

I focus on recipes that use accessible ingredients and common kitchen tools. If something requires specialty equipment, I always provide an alternative method. My goal is to remove barriers, not create them. I also include timing estimates that reflect reality—not just active cooking time, but the whole process from start to cleanup.

Most importantly, I write recipes the way I talk. No pretentious culinary jargon or vague instructions. If I say “golden brown,” I describe what that actually looks like. If a step is crucial, I explain why. I want you to understand the cooking, not just follow it blindly.

What I Believe

• Cooking should reduce stress, not create it. If a recipe makes you anxious, it’s not the right recipe for you right now.
• There’s no shame in shortcuts. Store-bought stock, pre-minced garlic, rotisserie chicken—use what saves you time and energy.
• Mistakes are part of learning. I’ve burned more dishes than I can count, and each one taught me something valuable.
• Good food doesn’t require expensive ingredients. Some of my favorite meals cost less than $10 to make.
• Your kitchen, your rules. Adapt recipes to fit your taste, dietary needs, and what you have on hand.

How I Can Help You

Through www.pedrorecipes.com, I share tested recipes designed for real home cooks. Every recipe includes detailed instructions, common troubleshooting tips, and suggestions for modifications. Whether you’re cooking for one or feeding a family, you’ll find straightforward dishes that actually work.

I also offer personalized recipe development for people who want something specific—maybe you’re working with dietary restrictions, trying to recreate a childhood favorite, or need meal prep solutions for your lifestyle. We work together to create recipes that fit your needs and skill level.

My goal is simple: help you feel confident in your kitchen. That might mean mastering a perfect roast, streamlining your weeknight dinners, or finally understanding why your pasta always turns out mushy. Whatever your cooking challenge, I’m here to break it down into manageable steps.

A Little More About Me

When I’m not in the kitchen, you’ll find me exploring Portland’s farmers markets or hiking with my partner and our rescue dog, Olive. I’m obsessed with vintage cookware—there’s something satisfying about using a 50-year-old cast iron skillet that’s perfectly seasoned. I also collect cookbooks, though I mostly read them like novels rather than cooking from them.

I’m a terrible gardener despite multiple attempts, but I keep trying because I love the idea of cooking with herbs I’ve grown. Currently, I’m on my third attempt at keeping basil alive. Wish me luck.

Let’s Connect

I love hearing from home cooks—your successes, your questions, and even your kitchen disasters. Cooking is better when it’s a conversation, not a lecture. If you try one of my recipes, I’d genuinely love to know how it turned out. And if something didn’t work, tell me that too. That feedback helps me create better resources for everyone.

Get In Touch

Email: pedro@pedrorecipes.com

Instagram: instagram.com/pedro.brice04