Carrie’s Experimental Kitchen

About Me

Welcome to Carrie’s Experimental Kitchen! 

Hi, I’m Carrie Farias and welcome to my kitchen!

I am a wife and mother of two girls and two dogs living in northern New Jersey. My love for cooking started when I was eight years old, and I cherish the moments spent in the kitchen with all of my maternal mentors, including my mother, stepmother, grandmothers, and aunts who taught me all of the important basics while being extremely patient yet never once asked me to leave the kitchen.

I got the knack of cooking at a fairly young age, but didn’t necessarily want to become a chef, so I decided to head to Providence, Rhode Island, where I graduated from Johnson and Wales University with a B.S. in hotel/restaurant management. After graduation, I went to work for seven years in Corporate Food Services as an assistant food service director in facilities that fed over two thousand people a day.

After the birth of my first daughter, I left the food business looking for something with more flexible hours, and for the next thirteen years, I worked for a local custom closets franchise as their marketing manager.

I started this blog, Carrie’s Experimental Kitchen, in April 2011 to help organize my own recipes while at the same time helping out my friends and family who were always looking for new recipes to make for their own families. I never measured when I cooked (yes, I’m one of those!), but  had to start if I wanted to show them anything they could actually use and follow, and creating this blog seemed like the perfect place to start.

Since starting the blog, I have penned my first cookbook entitled, Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Mealswhich contains over 180 of my  original family favorite recipes.

You can also see some of my work in the following cookbooks,  The Greek Yogurt Cookbookby Lauren Kelly, CN (Nov. 2013); The Greek Yogurt Dietby Jo Brielyn and Dr. Sonali  Ruder (June 2014) ,  and Cooking Well: Anti-Aging by Dr. Sonali Ruder (October 2014)

At Carrie’s Experimental Kitchen you’ll find family-friendly recipes created by experimenting with what I happen have on hand that particular day or what I find during my weekly jaunts to the market. I love the freshness of Mediterranean-style cooking; more especially fresh herbs and produce, so most of my recipes incorporate those fresh, aromatic flavors.

My recipes are easy to recreate at home and are simple to follow, without a laundry list of ingredients. Anyone can prepare these meals at home whether you’re a kitchen novice or an experienced chef. I create and post new recipes each week along with an occasional trending article.

The best way to follow along on my journey is to subscribe to my weekly emailwhere you will receive an update every Friday morning with the newest recipes I’ve experimented with that week.

If you’re not sure where to start, head over to the Testimonials page where you’ll find comments from readers like yourselves that have tried my recipes.

All photos taken here at CEK are my own using either a Nikkon DLSR D60 or D800 camera. I generally use a 50mm lens with natural light; though I do have a light kit for those days when it’s already dark outside.

I’m by no means an expert, so if I can learn you can too. It’s definitely a work in progress, but I’m having fun experimenting and challenging myself to take better pictures each day. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited. 

If you have any suggestions, questions, recipes you would like me to recreate or if you just want to say hello, please send an email to carrieexpktchn (at) optonline (dot) net. 

Thank you for taking the time to read my blog. I hope you enjoy experimenting with my recipes as much as I’ve enjoyed creating them!



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