We Started with a Simple Question
Why does making good food at home feel like such a production? And what if it didn't have to be?
Let's Talk RecipesIt Began in a Cluttered Kitchen
Back in 2019, I was staring at a recipe that called for seventeen ingredients and three separate cooking methods. My counters were a mess. My enthusiasm was fading fast. That's when it hit me—most recipes are written for people who have endless time and restaurant-grade equipment.
But most of us don't live like that. We need food that tastes good, comes together quickly, and doesn't require a culinary degree to understand. So I started experimenting. Stripping things down. Finding shortcuts that actually worked.
From Personal Notes to Shared Knowledge
What started as scribbled notes in a worn notebook turned into something bigger. Friends asked for my versions of classic dishes. Neighbors wanted to know how I got dinner on the table so fast. Before long, I was sharing dozens of recipes each month—all built around the same philosophy.
Keep it accessible. Make it flavorful. Don't overthink it. By 2023, Biolynx became a proper platform. We moved beyond my kitchen experiments and started gathering ideas from people who cook every day—not chefs, but real home cooks figuring things out as they go.
What Guides Our Work
These aren't corporate mission statements. They're the principles we actually follow when testing recipes and writing instructions.
Honest Ingredient Counts
If we say five ingredients, we mean five. Salt and pepper don't magically disappear from that count. Water doesn't either. We're upfront about what you'll actually need.
Real Time Estimates
When a recipe says twenty minutes, it includes prep work. Not just the cooking part. Because that's what actually matters when you're planning dinner.
Kitchen Reality Checks
Every recipe gets tested in a regular home kitchen—not a studio setup with perfect lighting and pre-measured bowls. If something's tricky, we mention it upfront.
Substitution Friendly
Don't have shallots? Use regular onions. Missing fresh herbs? Dried works fine with adjustments. We build flexibility into our instructions because that's how home cooking actually works.
Failure Documentation
When something doesn't work, we say so. Half our test batches fail before we figure out what actually succeeds. That learning process matters—and we share it.
No Special Equipment
If a recipe requires a specific gadget, we find another way. Most of our collection works with a basic knife, one pan, and a cutting board. That's the point.
Meet the Person Behind the Recipes
Elīna Valtere
Founder and Recipe Creator
I grew up in Rīga watching my grandmother cook—she never measured anything and somehow everything tasted perfect. That approach stuck with me, though it took years to translate instinct into actual instructions other people could follow.
These days I split time between testing new recipes and figuring out how to explain techniques without making them sound complicated. Sometimes that means trying the same dish eight times until the method clicks. Other times it means admitting a recipe just doesn't simplify well and moving on.
When I'm not in the kitchen, you'll find me at the Rīga Central Market, talking to vendors about seasonal produce and picking up ideas for the next round of testing. The best recipes usually start with a conversation about what's actually available right now.
Have Recipe Questions or Ideas?
Whether you're stuck on a technique, have a recipe request, or just want to share what worked in your kitchen—we'd genuinely like to hear from you. This platform gets better when actual cooks share their experiences.