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I Heart Recipes

Recipes You'll Love, Made Easy!

Media & PR

First Published Cookbook released 10/27/2020

Amazon Editors Pick Best Cookbooks, Food & Wine

Editorial Reviews
Review
“Rosie is my go-to when it comes to recipes.”
—Angie Thomas, #1 New York Times-bestselling author of The Hate U Give and On the Come Up

“This book is almost like having her over to cook for you and the entire family.”
—Daymon “Daym Drops” Patterson, food critic and YouTuber

Media/News 

Sheen Magazine

Seattle’s Child Magazine

Seattle Times

Cuisine Noir

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(UPDATED 1/4/2022)

Comments

  1. Where can i find the exact ingredients for your peach cobbler? It was on the website on Sunday and now that i am trying to make it im not sure how of the vanila, ginger, sugar, cinnamon, and nutmeg to add… Help!!!

    Reply

    • Rosie,
      I’m writing about the Southern Smothered Chicken Recipe. Do you reduce the heat to low when you are ready to cook for 30–35 minutes. After I removed the onions and garlic there was almost no oil left. Do you add some extra?
      I’m making this for book club. Suggestions on making in advance (maybe an hour) and the best way to reheat?
      Thanks.

      Reply

      • You can reduce the heat to low medium. If needed, add a tad bit more oil. If it’s made a hour in advance, you can reheat in the oven for 20 minutes.

        Reply

    • Rosie went through all 99 pages of recipes and could not come up with thr vegetarian collard green recipe. I see the cooking demo on you tube but I need the ingredient measurements. Please…….. Rosie can you give me the recipe. Half the family is vegetarian now but we can’t have holiday dinners without our greens. Just made the vegetarian lasagna, wonder enjoyed by all. I hope you have a wonderful holiday season! Hattie

      Reply

  2. I was just wondering what the exact amounts for your wonderful Mac & Cheese!… It looks amazing sweetheart, & I hope it tastes as good as it looks!!.. YUM!!.. 🙂

    Reply

  3. rosie can you please tell me where is the actually recipe for your home made baked macaroni and cheese. I want to make this side dish but dont know how much cream cheese and other ingredients to put in it. I watched the video but I just wanted the list of how much you used of the different ingredients.
    Help!! and Thanks

    Reply

  4. Rose where is the lemon bars recipe. Please post it again or email it to me. I would appreciate it very much. Thanks in advance

    Reply

  6. Mrs. Rosie, I wanted to try your 7-up cake for my moms birthday today. But I can’t find the recipe. Please Please can you email it to me. I know you’re in the middle of revamping your website and it may be an inconvenience. But it would be greatly appreciated. Also, I love you idea of you having a food truck. Too bad you’re not where I live. But I will be donating to help you and your dream. Your recipes are awesome.

    Reply

  7. Just watched your video on YouTube for cornbread loved it by the way, but I cannot find the recipe on your website. Could you please e-mail the recipe to me along with your mac & cheese, girl… It looks like you put your foot in all your food. You go girl…

    Reply

  8. Hello, I was checking out the recipe for your buttermilk biscuits but the ingredients are not posted. I’m not sure if its just me. If so, can you send the recipe to me?

    Reply

  9. Hello Mrs Rosie, I have more of a question than a comment….Could you please tell me the difference between RED BEANS AND PINTO BEANS….I am from NC, and I dont know nothin bout no RED BEANS…LOL, we eat pintos cooked low and slow with thick, rich juice/broth….when our babies start table food…..pinto bean juice and cornbread….Thanks for your help.

    Reply

    • Hello there Lisa. Red beans are Kidney beans. They’re just different types of beans. No big difference in MY opinion.

      Reply

  11. Hello Rosie. Let me just say I absolutely LOVE your videos & website!!!! You have the bomb diggity recipes and my daughters and I are trying every one of them. But I was wondering if you could help me out? I suck at making Pot Roast. You would happen to have a good Pot Roast recipe, would you? If so, could you please post it? Thank you.

    Reply

  12. I NEED YOUR MOIST 7UP CAKE RECIPE I HAVE WATCHED THE VIDEO BUT I CAN NOT GET THE RECIPE FOR NOTHING PLEASE HELP ME EMAIL ME THE RECIPE.

    THANKS SO MUCH

    Reply

  14. Just found this website becasue I wanted to make a really moist 7-up cake. I started going thru all of your recipes and I’ve found the website of my dreams!!! Thank you for sharing!!!

    Reply

  15. Hi! Rosie can you please give me your won ton soup recipe. Because I have a bad cold and I
    would like to make it. Thank You

    Cherie

    Reply

  16. Just found your website…..you are my life saver. Love your website and everything. I’m from the south but currently living in the Midwest. I miss down home food. Thanks for your time and sharing

    Reply

  17. For the peach cobbler recipe …if i want to make A bigger portion …like using 4 cans …do I double all the other ingredients ? ..like 2 cups of Sugar 2 sticks of butter Etc ? …please help ..

    Reply

  19. I just came across your website today and viewed some of your dishes, and I can not believe that you have been online as long as you have without my knowledge. Your recipes look so inviting and makes you want to start cooking right away. I briefly glimpsed a video of your Fried Bacon and Cabbage but alas I didn’t find it on your webpage. I subscribed to your site after looking at the first few pictures. I am a senior but I know that you could teach me a thing or two. I’m ready to dust off my aprons, especially for the above mentioned recipe ( smiling hopefully ). Thank you.

    Reply

  20. I’m on your website and now I can’t found the search where I can type to put in recipes I’m looking for.

    Reply

  21. HI Rosie,

    I stumbled upon your blog on Thanksgiving for your “Best Ever Candied Yams” recipe. I have to say that they really were the best candied yams. I’m used to my mom and sister making the candied yams for holidays, but I cooked a small dinner and wanted to have candied yams. My kids loved them, especially with the marshmallows on top. I’m making them again today and wanted to say “thank you!

    Reply

  25. Hi Rosie i just came across your website and read your home page. You are a beautiful person inside and out. I cant wait to look at all your recipes, tips and ect things on your website. I too love soul food but find myself cooking the same stuff all the time. I think your website will be a great tool for me. God Bless you and thanks.

    Reply

  26. Hi Rosie,

    I tried your Salisbury steak recipe. As I had no Worcestershire sauce, or ground beef, or beef broth, I had to make do without the W-sauce and use ground turkey and a homemade veggie stock instead.

    It turned out terrifically because your recipe — which I otherwise followed to the letter — rocked. I will become a subscriber to your YouTube channel just based on this one video.

    Thanks,
    Rob

    Reply

  27. Hi Rosie!

    I came upon your website accidentally yesterday as I was looking for a Broccoli Soup Recipe, and I am so glad that I did!! This recipe is so delicious and easy to make. I added some mushrooms and cheese after reading the posts from other people (so that my mushrooms wouldn’t go to waste). My fiance isn’t a big vegetable eater, and he LOVED this soup!!
    Today, I made this soup again (at his request) this time substituting the Broccoli for Cauliflower and Asparagus. It is AMAZING! and he loved it as well.
    Your recipes are so thoughtful and delicious and I cant wait to share them with the rest of my family. I’ve joined your email subscription list and I look forward to receiving new recipes from you.
    Have a wonderful Sunday!
    Sheila

    Reply

  28. Im a 60 year old black woman in L A by way of New Orleans and you have still taught me some tricks please don’t unsubscribe me I even send some of your recipes to my son! He loves his slow cooker and does the cooking for his self and his girl for the week. We love your recipes.!

    Reply

  29. do you plan on doing a no boil macaroni and cheese oven recipe? I saw one on a different site but it was a little too bland, it would be interesting to see your take on it.

    Reply

  30. Love the red velvet recipe have made it several times and it comes out great every time. Would love to have a recipe and tutorial for a made from scratch yellow cake with chocolate frosting. Old fashioned kind with cocoa in frosting..

    Reply

  32. Hello Rosie,

    I just wanted to let you know how much I love your recipes. Your site has become my go to. I love cooking from recipes. I usually search the internet for ideas, now I search iheartrecipes.com. I have cooked quiet a few dishes from your site and everything that I have tried has been awesome. Thank you so much for doing what you doing. I appreciate it. Much love to you for sharing.

    Reply

  35. Rosie,
    Your website is a Godsend. I grew up in Louisiana but as a child I never paid attention to recipes. Now, as an adult, I love trying recipes. Especially down home soul food! There are some many things I want to try that I have to slow myself down. Thank you!!!

    Reply

  38. Greetings Ms. Rosie,

    I just wanted to stop by tell you that your recipe for turkey wings in a slow cooker was AMAZING!! For a guy, that really doesn’t know his way around the kitchen, those that ate the dish, believe I knew a little “sumthin, sumthin”. You have just received a new subscriber! Thank you again, much success to you , and I look forward to experimenting with your recipes…keep them coming!

    Reply

  39. Hi Ms. Rosie. I’m so excited that I came across your website through a shared post on facebook. I have a question. In my Mac and cheese I use Heavy whipping cream. Could I sustitue one of the milks in your recipie for the cream? If so which milk? Thanks!

    Reply

  40. Hi Rosie! Im trying to get to you the fastest way. Can you help me? what is a good champagne or white wine i can use to cook w my turkey?

    Reply

  42. I’m writing again, but on several recipes the ingredients or step by step directions are invisible.. Please advise, if something is wrong with your website. I have tried different browsers and the same .. nothing…

    Reply

  45. Hi Rosie,

    I decided to give this recipe a try and I will never go back to the blue box mac and cheese again! All I can say is WOW!! Everyone loved it. So easy even I could do it.

    I just wanted to know if you need to preheat the crockpot before cooking or would it matter. Great recipe.

    Reply

  46. Hi Rosie!
    Hope this finds you well!
    I made your crockpot collard greens and they are delicious!
    I’m currently looking at upgrading my crockpot and am caught between buying a that or a pressure cooker.
    What do you recommend? What crock pot are you currently using?
    I have a cuisnart which is a couple of years old but I do love it however the newer version now have additional features such as the ability to braise meat in the same pot!!! What a time saver and less to clean however I am reading so many reviews on so many products my heads spinning!! I thought maybe your expertise could lend me some valuable information and save me more leg work!
    Thanks so much for your time!

    Reply

    • Hi Michelle! I use “Crock-Pot”, which is the brand name of the slow cookers. I’m still playing around with my pressure cooker, so I don’t have any recommendations for those 🙂

      Reply

  47. Hello Rosie!
    I consider myself a long time subscriber been here since 2015 lol! I love youuuu! I am 21 senior in college, about to open a small dorm room restaurant with some friends.
    I was writing to see if you could give me a list of dishes and drinks you would put on a menu for a dorm room restaurant.
    (Full kitchen, small start up budget, feeding about 20< a day)
    We thinking the standard nacho, wing, and fish plates. I want to really wow the campus. Anything you suggest?

    Reply

    • Hey Brianna! Girl, I think you have an amazing idea! A dorm restaurant?! Yes ma’am!! I would definitely do spaghetti dinners, and you can serve it with a side salad and garlic bread/ rolls. Wings, and fries. Definitely the nachos ( beef and chicken), and I’d also make loaded chili baked potatoes! Keep me updated with your business, it sounds like a winner! XOXO

      Reply

  49. I saw where someone commented on one of your recipes about a book. I don’t see anywhere on your website about you having a book out. Did you write one & where can I get it? I’m sure it would be my new favorite cookbook!

    Reply

  51. Hi,

    I am looking for your DIY Christmas Chicken Wings platter. I loved the video on youtube, but the link with the exact measurements is down. It will be much appreciated if you can add the measurements on the youtube description box and/or fix the link. Same goes for the measurements of Coca-Cola Chicken Wings.

    Thank you so much for your amazing blog and even more amazing recipes.

    Reply

  52. I tried your Southern Sweet Cornbread , and I followed the recipe, I had a problem it came out flat . I like the recipe. Its says 1 tbsp of baking powder that’s all . What did I do wrong, was there any more leveling used but not stated in recipe. Please respond.

    Reply

  53. i love your green bean potato with bacon, i am wondering instead of frozen green beans can i use fresh green beans,

    Reply

  54. OMGosh, I am so glad I found your website!!! Thanks for being such a good cook/chef!!!!! I love to cook!!
    Your recipes are easy to follow, which is fantastic!!! Love your page

    Reply

  58. Hi Rosie,

    Congrats on your cookbook!

    My family and I truly enjoy your recipes. Your dirty rice with ground turkey is my go to recipe. I’ve made this on several occasions and I don’t know the recipe by heart. Did you take the recipe off your site?

    I don’t see it and I went to your YouTube channel and seen the video but the exact measurements are not listed. Can you provide the exact measurements?

    Reply

  59. i just want to say thank you. i have been making your peach clobber for about 6 years here in the Dominican republic. i think you and i are single-handedly changing the taste culture,. jajajaja i just wanted to say keep up the good work. love you and everything you doing.

    and yes i am a man learning to cook with you. lol

    Reply

  60. This is my first year with my own kitchen and I want to cook an amazing thanksgiving for my boyfriend. Your entire holiday recipe blog has coached me through preparing for this!! Thank you so much!

    Reply

  61. Dear Rosie thank you so much! For sharing your recipes with us, I truly appreciate it. Because with your help I can make corn puddin, sweet potato casserole this year for Thanksgiving! And other recipes you have. I hope I can pull this off because this year, my husband and myself decided to invite our family to our home for dinner. And its about 50 people.

    Reply

  62. Rosie, I just want to say, I love you and your recipes. I’m from Texas, the deep south and it warms my heart that you are keeping alive the traditions of African American “Soul” food. Food that began with us, lives with us and kept us alive at a time when the food were given as slaves or could afford as a free people were the foods no one else wanted. We learned how to take those foods and make them delicious , satisfying and sustaining. You my dear, are a master of this particular culinary style. Keep the traditions alive. Be Blessed!

    Reply

  63. I’m more of a beginner cook and was wondering, would beef neck bones work for your slow cooker pork neck recipe? Wasn’t sure and not sure if I should cook it a bit longer if I tried since its meatier…?

    Reply

  64. Hey, Rosie
    We are stuck down in Louisiana during the COVID19 lockdown. Down here they make their cajun sausage to boil and not to grill. So, I will be making your pinto bean recipe with “Richard’s” (pronounce like REESHard’s) cajun sausage. It is spicy and its flavor gets more intense even after boiling all day long. That is just about how long it takes to cook a great pot of gumbo.
    Had to do online shopping at WalMart and could not order pinto beans. So, I will be using dried lima beans and a smoked ham hock. My mouth is watering right now! I will be sure to let you know how it turns out. Love your cooking!!!!

    Reply

  65. Rosie, I’m wondering if you can help me recreate a recipe my mother used to make, well part of it anyway. She used to make city chicken (but this could be done even with just pork chops), frying it in the skillet and then baking it in the oven. When it came out of the oven it was nice and brown with a gravy, all of which I’ve had no problem with except the brown part.

    For lack of a better description, when it was done it had sort of a soft crust on it, where I think maybe the flour in the gravy and the fat had congealed. For the life of me, I can’t recreate that part of it. I was really trying when I made your oh so delicious and tender smothered pork chops tonight, but still didn’t get there even cranking the oven to 400 for a while.

    I want to say the liquid she added may have been just water, without any milk or half and half, but I really can’t remember. Any ideas what I’m describing or how to do this?

    Thanks so much for your time and consideration to my plight.

    Reply

  66. Hi Rosie! I love your recipes are you going to add more Instant pot recipes? I would love to see Smothered Oxtails in gravy . Basically all your recipes but in an Instant Pot its not easy finding Southern Meals made in an Instant pot..I’m a beginner at cooking and bought an Instant pot I love it so much quick meals in less the time..

    Reply

  68. Hello Rosie, my name is jermaine, I just want to say congratulations on the cookbook, I literally just ordered it. My wife and I have made so many of your recipes and I tell everyone, Rosie never fails and I encourage people to use your recipes all the time. Congratulations again on all your success so far. I can’t wait until the book arrives, as I’m so ready to see the great recipes I know you have inside. We follow you and again we wish you all the success in the world Rosie.

    Reply

  70. I always watch your videos and love your recipes sending love from Mississippi! Thank you for helping us single mother’s during the holidays most people tend to forget about us.

    Peace & Blessings

    Reply

  71. Hi beautiful such good looking recipes.wish you could be my personal chef. Being a full time working single mother can be such a challenge..but i know with God,i know i got this. Bleessings to you this holiday

    Reply

  72. Hi Rosie, Single Mama here. Currently laying bed, Daughter has covid, my other daughter and I get our results tomorrow. I definitely would appreciate any chance for groceries. So wonderful of you to give back ♥️

    Reply

  73. Good day Rosie, All imma say is YOU ARE AMAZING. I have been wanting to bake and cook so I learn through your tutorials!!!! I have tried the sweet potato pie (white) absolutely amazing and the southern yams!!!!! You made my very first thanksgiving every cooking To Legit To Quit!!!!!! hahahaah. I chose you because I love your personality and everything was looking so amazing. I can’t wait to make more. Thank you for sharing, a true blessing you are.

    Reply

  75. Hi Rosie,
    Did you remove the Easy Jamaican Oxtails recipe? That was my go-to, cannot find it on the site anymore.

    Thank you

    Reply

  76. I have the collard greens seasoning. What is the recommended amount that I should use when cooking collard greens?

    Reply

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