Hey, I’m Joseph Kelly—the “Joe” behind Joemade Recipes, and I’m so glad you’re here!
First things first….
Why “Joemade”?
Well, that story starts with friends who are practically family. At least once a month, our good friends come over on Sunday evenings to share a meal. Their middle daughter enjoys coming to eat whatever I’m cooking up so much (or so I like to tell myself) that one day, as their family was driving to church, her mom told her they’d be coming over to Joe’s house that evening for pizza. Without skipping a beat, she asked, “Is it homemade pizza or Joemade pizza?” And just like that, the name was born.
Growing up, cooking was always part of my life—especially alongside my childhood best friend, Chad, who’s now a professional chef at a fine-dining restaurant. When we were juniors in high school, instead of doing the standard dinner reservation for prom, Chad and I decided to cook shrimp diavolo entirely from scratch for our dates at my house. Needless to say, we impressed our dates (and ourselves a little bit, too). That experience ignited a passion that’s stayed with me ever since—cooking delicious food that brings people joy.
While I didn’t go down the same professional path as Chad, my kitchen adventures never stopped. Since 2007, I’ve spent countless hours refining my recipes and perfecting techniques right at home. Today, my greatest joy is seeing family and friends gathered around a table enjoying something delicious I’ve prepared—whether it’s a perfectly grilled ribeye, fresh handmade pasta, or a chocolate soufflé (my wife and mother-in-law’s personal favorite) straight out of the oven.
Feast Week
Every year, Chad and I try to come together for what we call ‘Feast Week‘.
For an entire week, from breakfast to dinner, we dream up and cook up some of the craziest, most creative dishes imaginable (BBQ octopus, anyone?). We share these culinary wonders with our friends, and I’m thrilled to feature some of these inspired dishes right here on Joemade Recipes (I can’t share them all because some are secret). ;)
A Proud Moment
In 2024, I took my passion for cooking a step further by attending a sushi-making class at my favorite sushi spot, Uchi in Denver. Not only did I get hands-on training crafting maki rolls from some of the best sushi chefs around, but I also got the chance to put my new skills to the test in a friendly competition among the class participants.
With 14 attendees vying for the top spot, I’m proud to say that my sushi roll took home first place, earning me my own copy of the Uchi Cookbook (and some bragging rights around my house). It was an awesome experience that deepened my appreciation for sushi techniques and flavor combinations, and it’s something I now enjoy bringing into my kitchen and sharing with you here.
What to Expect
Here on the blog, you’ll find approachable recipes with real, quality ingredients—nothing too complicated, but always full of flavor. I’m especially passionate about sourcing natural ingredients and making meals without unnecessary additives. It’s about good food done right, whether you’re grilling in the backyard, cooking indoors, or getting adventurous with global flavors.
Outside the Kitchen
Outside the kitchen, I’m a husband and proud father of three. My family is the heart and soul behind everything I do, and they’re my first (and toughest) taste testers. When I’m not cooking, you might catch me gardening (love those homegrown tomatoes and cucumbers!), traveling, or just enjoying the outdoors.
So come on in, get comfy, and let’s get cooking. Welcome to Joemade Recipes—where the meals are made from scratch, always tasty, and never too serious. I’m glad you’re here!