About

ABOUT Kagte

Hi, I’m Bri!

I’m the recipe developer, photographer, and writer behind Kagte.

I create flavor-forward recipes for busy home cooks who want dinner to feel a little special without making it complicated.

You’ll find familiar ingredients, manageable methods, and a creative twist—because even a classic like chili should give you a reason to make my version.

What makes my recipes different →

500+ original recipes “

THE ONE THING YOU’LL ALWAYS FIND

An actual measurement for the salt.

“Salt to taste” is one of my biggest recipe pet peeves. The right amount can be the difference between a dinner that falls flat and one you cannot stop eating.

MY RECIPE PROMISE

What makes a Kagte recipe?

01

Measured salt

I test with Morton kosher salt and give you a measurement unless otherwise noted. Adjust it if you like—but you should never have to guess where to start.

02

Smart shortcuts

I love cooking from scratch, but I’m not above a shortcut when it genuinely saves time without making the finished dish taste artificial.

03

A signature twist

Even familiar recipes need a reason to be made again: an unexpected ingredient, a better method, or a creative flavor combination you did not see coming.

BEHIND EVERY RECIPE

From random idea to published recipe

I keep a running list of recipe ideas in my phone. Inspiration might come from a restaurant, a trip, the changing seasons, or an afternoon spent “playing Chopped” in my own kitchen.

Some recipes work after one test; others take several rounds. I keep adjusting until the dish tastes like what I pictured in my head—and I’m a tough critic.

1. 1 Idea
2. 2 Research
3. 3 Write
4. 4 Test
5. 5 Adjust
6. 6 Photograph
7. 7 Publish

MY STORY

Cooking since I could reach the counter

My parents cooked from scratch, right down to the Christmas cookies. I took cooking classes as a child and was the kindergartener who insisted on making ramen on the stove instead of using the microwave.

I did not attend culinary school. I learned at family kitchen counters through research, trial and error, and years of hands-on testing.

I earned a computer science degree and planned to become a software engineer. When finding a job during the pandemic proved difficult in Seattle, I poured my energy into the food blog I had just started. That unexpected redirection became my career.

2020 Kagte began 500+ Original recipes published 2023 Became my full-time career $31,523 Record Monthly Ad Revenue
December 2025

December is what I jokingly call the “Super Bowl of recipe blogging.”

A REAL JOB I GENUINELY LOVE

More than a casual hobby

Kagte is an established food-publishing business that receives millions of site visits each year. I share that because many people do not realize that developing, testing, photographing, and publishing recipes can be a full-time career.

“The best part is hearing that someone enjoyed one of my recipes or made it for their family.”

FAITH + HOSPITALITY

Cooking as a way to care

My Christian faith shapes how I cook, care for people, and run Kagte.

I believe cooking is one of the gifts God has given me, and I want to use it to bless others—whether that means delivering dinner after surgery, dropping off a box of cookies, or making a holiday treat that brings someone joy.

It also calls me to run this business with integrity, treat people fairly, and remember that this community matters more than any number.

LIFE OUTSIDE THE KITCHEN

A few more things about me

Home

I live just north of Fort Worth with my husband, Austin, and our two Cavapoos, Rosemary and Fennel.

Texas life

I was born in Texas and love barbecue, grilling by the pool, hot summers, and all the food that comes with football season.

Creating

When I’m not testing recipes, you’ll find me gardening, watercoloring, traveling, or starting another hobby I don’t really have time for.

FROM MY FAMILY TABLE

My background is equal parts Czech, Polish, Lebanese, and Palestinian. My Lebanese and Palestinian heritage especially shapes how I cook. My maternal grandmother, whom we called Sittee, passed down many of the dishes closest to my heart. I preserve their traditional flavors, making small changes only when they improve the method without changing what makes the dish special.

You can taste that story in my Lebanese Potato Salad, Maamoul, and Green Bean Stew.

I’M GLAD YOU’RE HERE

Let’s make something worth sharing.

One day, I’d love to publish a cookbook or create a product line. For now, I’m happiest right here—developing recipes, teaching online, and helping you make something delicious for the people around your table.

Browse the Recipe Index See the Latest Recipes Get New Recipes by Email →