Hi, I’m Harper Ellington—southern born, spice obsessed, and powered by butter and bold flavors. My cooking journey began on a wobbly stool in my mom’s kitchen, whisking pancake batter while dreaming of hosting dinner parties. Years later, I’ve gone from food truck fryers to fine-dining flames, but my heart stays rooted in sharing real, soulful food. Whether you’re a home cook finding your rhythm or a seasoned pro chasing the next flavor thrill, welcome. Here, recipes are stories, messes are part of the magic, and everyone has a seat at my table. Let’s stir, taste, and laugh our way through something unforgettable.
My favorite food
—————-breakfast——————–Lunch—————————Dinner———–
Why these dishes?
Some people keep photo albums. I keep food memories.
Breakfast, for me, is often quiet—a slow awakening wrapped in sweetness. I still recall the very first time I crafted that fruit tart—every detail fresh like the fruit I layered on top. Pineapple, peaches, and pear over soft vanilla cream on a flaky crust—it wasn’t just breakfast, it was a thank-you to my younger self, who used to dream of colors and comfort on a plate. Every slice brings back the joy of creating something beautiful just because I could.
Lunch is where I let the world in. That sushi spread—layered with mango, salmon, avocado, strawberry—reminds me of shared tables, bright conversations, and learning to roll rice with patience and playfulness. It’s a celebration of detail, of letting flavor and texture tell stories side by side. It’s where tradition meets curiosity, and I never get tired of that dance.
Dinner, though—that’s where my soul exhales. A simple pasta salad with shredded chicken, brussels sprouts, and fresh herbs. It’s not flashy, but it holds comfort, care, and intention. It’s the kind of meal I’d make for someone I love on a long day. The kind of dish that whispers, ‘You’re home now.”
These aren’t just meals to me—they’re chapters. Every bite, every color, every ingredient is a reminder that food has always been my way of showing up, both for myself and for others. And I wouldn’t have it any other way.