Delaney and Shelby

Gain unlimited access to all of our recipes, plus:

Contact Us

Meal Plans

Kitchen Essentials

To briefly sum it up, we're sisters and self proclaimed home cooks. Whatever level cook you are, you've come to the right place! We create recipes that anyone and everyone can make because yes, you can do the cooking. 

Delaney, 24, attended St. Lawrence University where she played field hockey and majored in Government and African Studies and minored in Education Studies and Gender Studies. She graduated early at the end of 2020 and later moved in with Shelby. She has experience working as a field hockey and track coach and in sales for a large financial lending company. 

Shelby, 28, graduated from SUNY Oswego in 2017 with a degree in Health Promotion and Wellness Management and went on to get her Associates degree in nursing. She has experience working in both long-term care and an ICU step-down unit turned COVID unit during the pandemic. 

The sisters grew up in Upstate New York with their parents and two other sisters, Gabby (26) and Mackenzie (22). Shelby and Delaney both credit their family and Food Network for inspiring their passion for cooking. When they were little they used to dream of owning a restaurant together and even created a "menu" that was made up of their Grandma Betty's mac and cheese, chocolate chip cookies, and lemonade. 

As they grew up, their dreams of owning a restaurant were put on the back burner as they chose to pursue different career paths. Little did they know, they'd end up running a successful food-based social media platform together. It all started in January of 2021 when Delaney started posting recipes on TikTok as a way to pass the time and stay connected with friends. Low and behold, her tomato soup video went viral and the page started to gain followers. Shortly after that, she moved in with Shelby and they would film and post recipes in their off time. Fast forward two years and now the two sisters work as full-time content creators and recipe developers for their page, yessidothecookingg.


Thank you, from the bottom of our hearts, for helping make our dream become a reality. 
- Delaney and Shelby

We're Delaney and Shelby!

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ornare aenean euismod elementum nisi quis eleifend. Pellentesque diam volutpat commodo sed egestas egestas fringilla.

Lorem ipsum

subscribe for recipes, newsletters, and a monthly giveaway!

Ravioli with Pink Sauce

Crack 3 eggs into bowl of stand mixer and whisk. Pour in flour and olive oil. Using a dough hook, knead dough until a ball forms (takes around 5-10 minutes). If dough is sticky - add flour, if dough is dry - add water. Remove dough ball from mixer and wrap tightly with plastic wrap. Set aside for at least 30 minutes.

While dough is resting, saute spinach until wilted. Let cool. Add ricotta, spinach, 1 egg, pecorino romano, salt, and pepper to a medium sized bowl and mix until combined.

Section dough into 6 even pieces. Using the pasta maker, roll out dough until desired thickness (we made ours very thin, setting 2). Flour ravioli mold and place rolled out dough over the top so the mold is completely covered. Gently press down the dough with the white piece of the ravioli mold - this will create little pockets for the ricotta. Pipe ricotta mixture on top of dough pockets. Place another sheet of rolled out dough on top of the ricotta making sure to cover the whole ravioli mold again. Using a rolling pin, gently roll over the dough to stick top and bottom dough layer to each other. Pull excess dough away, flip over the ravioli maker and gently tap the sides until the raviolis fall out. Lightly flour the tops and bottoms of the raviolis so they don't stick together. 

Add olive oil to a sauce pan on medium heat. Once pan is hot, saute onion and garlic until translucent. Add in cherry tomatoes and seasoning. Cook until tomatoes get soft. Once the tomatoes are soft, use the back of your spoon to crush them. Add in tomato paste and mix until combined. Then pour in chicken broth and heavy cream. Stir occasionally until sauce begins to simmer and thickens slightly. Turn heat down and add in pecorino romano and butter. Let cook for about 2 minutes. Turn heat off and add in basil - this helps the basil keep its color.

While sauce is cooking, bring a pot of salted water to a boil. Then add in ravioli. Cook until al dente - this should only take a few minutes and the ravioli will begin to float. Strain and add ravioli to sauce. Garnish with extra pecorino and basil and enjoy!