Hi, I’m Meggan Hill!

Portrait of Meggan Hill

Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018.

There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Food is love on Culinary Hill, and I know you feel the same way in your own home.

A salisbury steak on a plate with mashed potatoes, gravy, and green beans.

Welcome to Culinary Hill!

Around here, your favorite foods, from home-cooked lasagna to Sloppy Joes, from deviled eggs to ice cream cakes, taste even better than you remember, and the recipes are easier to understand, too!

That’s because we love to make recipes that are delicious and meticulously tested without sacrificing an ounce of their authenticity. This is modern home cooking with a Midwestern heart, the kind of food you ate when you were growing up which still has a special place in your heart.

On Culinary Hill, you’ll also learn the skills and tricks for ingredient prep, cooking ahead, menu planning, entertaining, making pantry staples, and using up leftovers. Every recipe on this site is developed, tested, and approved just for you.

Meet the Team

Questions or comments about a recipe?

If you have questions or feedback about a recipe, the best place to say something is on the post. That way everyone can see and benefit from our interactions. I love answering reader questions!

However, I don’t have any expertise in specialty diets and I’m not a registered dietician. I provide nutrition information within the recipe card, but those are generated by a program and may vary.

Something else?

Please email me at: hello {at} culinaryhill {dot} com

Due to the volume of email received, I may not be able to respond to every message, but I do read everything.

Collaborations: I no longer accept sponsored work, partner with brands, or accept any free products. I don’t have time for anything that takes me away from serving my readers with high-quality recipes.

Guest posts: I do not accept unsolicited guest posts and I won’t insert links on your behalf. If you contact me and ask to write a guest post, or ask if I accept paid content (I don’t), I will mark your email as spam.

Advertising: I currently work with CafeMedia and I am not interested in switching. If you contact me and ask if I want to set up a call to hear about your new ad technology, I will mark your email as spam.