ABOUT
We’re three moms and professional cooks
OUR STORY
Think of us as your dinner fairies
Meal Better was born one auspicious day, when Annie’s beloved sister asked her for the millionth time what she should make for dinner. “Sheesh,” Annie thought. “If I had a nickel for everytime someone asked me that.” So, Grace and Annie - personal chefs and besties from culinary school - embarked on a journey to help busy families everywhere get delicious dinners on the table quickly and easily. Anna - Annie and Grace’s good friend - was quickly recruited to test and shoot recipes.
We found that people want to make fresh meals for their family, without having to dice an onion or buy specialty items that will languish in the fridge. Over several years, we developed an arsenal of hacks to simplify dinner while curbing food waste and saving precious time and money.
We embraced Ina Garten’s (all hail the queen!) philosophy that store-bought is fine. We paid close attention to labels, finding trusted brands with limited ingredients, and social and environmental missions. We mixed and matched. We experimented. We scrupulously observed how and what people like to eat. We developed the best ever chicken nugget nacho kale chip bowl - trust us, it’s delicious.
Many moons later, we’ve launched our baby: a weeknight dinner website and newsletter that seamlessly blends fresh ingredients, prepped components, and pantry staples to make dinnertime a cinch. See you at the table.
Meet the ladies behind Meal Better
SQUAD
-
Born in D.C., Anna spent several years in Brooklyn, honing her photography and restaurant chops, before settling in Los Angeles with her husband and son. Anna loves anything crafty, including quilting, flower arrangement, and decoupage. Strangely, she does not like avocados but is trying to learn to appreciate them.
-
A native midwesterner, Grace now resides in Pasadena with her husband and daughter, and their two dogs. Prior to cooking, Grace worked in grassroots organizing advocating for workers’ rights. Grace loves thrifting, wogging (walking/jogging) in vintage tracksuits, gardening, and cyanotype. She dislikes cleaning the stove top and uncomfortable shoes.
-
A lifelong Washingtonian, Annie spent years working at environmental non-profits before transitioning to the kitchen. When not cooking, Annie can be found in deep conversation with her dogs, or trying to prevent her daughter from running amok. Her favorite condiment is spicy mayo and her last meal would be a roast chicken and potatoes.