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THANK YOU! You all made last Tuesday one of the best days of my life!

Erin Clarke holding The Well Plated Cookbook outdoors

It’s hard to describe the excitement and nerves I felt leading up to my cookbook’s release. If you’ve read any of my behind-the-scenes cookbook posts, then you know writing a cookbook is not romantic. It’s hands-down the hardest single thing I’ve done.

And you know what? IT WAS WORTH IT!!!

Seeing images of you all sharing your books brought tears to my eyes again and again. I spent three-and-a-half years bringing this book to life for one reason: because I wanted to give you the BEST RECIPES and practical, useful tips to make preparing a wholesome delicious meal possible any night of the week.

Here’s a snippet of what came up on launch day when I searched #WellPlatedCookbook on Instagram.♥

#WellPlatedCookbook Collage

As any cookbook author will tell you, we don’t write books to make money (generally, unless a book spends a good chunk of time at the top of the best seller list—and sometimes even if it does—most authors are lucky to earn back their advance).

We write them because we have something we want to share, and we want to do it in a beautiful, meaningful, more permanent way. As much as I adore sharing recipes online (THANK YOU FOR MAKING IT POSSIBLE), a physical book is special and intensely personal.

Seeing my cookbook in your hands and watching its recipes come to life in your kitchens these last few days has dispelled any shadow of a doubt that the thousands of hours that went into it were worth it.

You all have blown me away with your love of The Well Plated Cookbook. I check the hashtag #WellPlatedCookbook religiously, because every time I hit refresh and see a new photo, it makes me giddy. Please keep posting! I love seeing what you are making.

The Well Plated Cookbook on a table with flowers

Good Morning America + Recent Event Recap

  • Many thanks for your excitement about my Good Morning America segment, which aired on Saturday. You can watch it here. Conducting a live, nationally televised event from our kitchen was a wild ride, to say the least! I was awed by the hours of work that can go into 2.5 minutes of TV, but I’d do it again in a heartbeat.
  • TODAY! I’m partnering up with The FeedFeed for an IG Live at 2 pm ET/1 pm CT and making a recipe from The Well Plated Cookbook. Would love for you to join us!
  • I was a special guest on Wisconsin Public Radio’s Food Friday segment. You can listen to it here.
  • Thank you to everyone who joined me for a virtual celebration on Monday’s Zoom cooking demo/Q&A! We had a blast, and I loved e-meeting you and answering your questions. It was an enthusiastic turn out, so I’ll definitely look into doing something like that again in the future.

This week has truly been one for the record books.

Launch Welcome Sign

Rooftop Launch

In addition to virtual soirees, I was lucky enough to have a few members of my family come to Milwaukee for a socially distanced launch celebration at an outdoor rooftop downtown. We couldn’t have asked for a more gorgeous night!

Erin Clarke and Ben Clarke

While it wasn’t exactly the bash I’d envisioned (lots of air hugs), it was still incredibly meaningful to me to share a special moment with a few of the people who supported me through the recipe fails, bouts of stress, and the times when I thought I was going to lose my mind at the mention of a carrot. (Pictured above is me with my husband Ben and my sister Elaine.)

The menu included some of my favorite party-friendly recipes from the book: Buffalo Chicken Burgers, Ultimate Creamy Mac and Cheese, Caramelized Onion Bacon Dip, Balsamic Farro Salad, and Taco Stuffed Mini-Peppers, plus Double Trouble Fudge Cookies, Vanilla Ricotta Cheesecake, and Melon Margaritas (OH YES!).

I may have had one (or two) extra Melon Margaritas. When you try the recipe, you’ll understand why.

Watercolor painting

My friends surprised me throughout the night (and really the whole week!) with everything from flowers, to bottles of champagne, to the above stunning watercolor that a friend painted. I felt beyond loved.

flower arrangement
Buffalo Chicken Sliders and flower arrangement

For the decor, I mixed fresh flowers with pieces of fruit, vegetables, and herbs to complete the foodie vibe.

Leave a Review

I know I keep bringing this up, and it is because IT IS SO IMPORTANT.

I am deeply, eternally, ever-lovin’ grateful to everyone who’s left a 5-star review so far. Please keep them coming.

Request to leave a review for the Well Plated Cookbook

Every single review matters to the book’s success, especially since I am a first-time author. If you ordered a copy on Amazon, you can leave a review here. It only takes a moment and means the world to me.

Epic Kitchen Giveaway

In case you missed the announcement, the cookbook photos you share on social media can earn you entries towards thousands of dollars of prizes!

To celebrate The Well Plated Cookbook‘s launch, I’m giving away a massive collection of my favorite, high-quality kitchen items. We’re talking ceramic cookware that will last a lifetime, cast iron skillets, pro knife sets, $$$ for groceries, and more! There will be multiple winners. Read more here. You can enter as many times as you like, from now until 10/13/20.

Latest Well Plated Cookbook Sneak Peeks

Erin Clarke holding cookbook and smiling

Because I Can’t Say It Enough

THANK YOU ALL AGAIN for your incredible support.

Please, please keep sharing with #WellPlatedCookbook and tag @wellplated in your photos. Seeing you cooking from the book is lighting up my life. Thank you again for making this dream come true! xoxo

Still need your copy of The Well Plated Cookbook? You can order it through AmazonBarnes & NobleTargetBoswell Books (Erin’s local bookstore), or anywhere books are sold.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Hi Erin- I love your blog (I don’t usually read blogs I just skip to the part that interests me, but not so with Well Plated, I read every word) and was so excited to get your cookbook! When I get a book I usually skip to the meat of a book. Right to the 1st chapter or the section of recipes that interests me most. But not so with well plated! I read EVERY word that was not a recipe 1st! Even the acknowledgments!! Then I started perusing the recipes, slowly to take it all in. I am not through all of the recipes yet but I am loving what I am reading.
    Every single recipe I have made from your blog or the book has been fabulous! My husband and I made one of your sheet pan chicken recipes 3 nights in a row!! It was that good!
    I do have a question about one of the recipes in the book. It the scones. I typically don’t like scones because all the scones I have every had have been dry and it felt like I was eating a mouth full of crackers. I couldn’t swallow fast enough so I could drink something to wash them down. Your recipe sounds so good I am wondering if they are dry as well? Is that just the nature of a scone?
    Thank-you for all the hard work and dedication you put into creating this wonderful book and blog!!

    1. THANK YOU so much for this wonderfully kind comment, Pat! It makes my day to hear how much my blog and cookbook have meant to you! Scones are generally more dry than a biscuit, for example, but this recipe is definitely not too dry. I think they’re perfectly moist and have a melt-in-your-mouth center!

  2. This is not an ordinary cookbook! There is so much to explore in its pages, that I have literally read it, as in reading a book. The stories make the recipes real, the directions are clear and easy to follow, and the photographs, layout and personality of the voice come through in every page. I love it, so much so, that this book has changed the cooking arrangement in my house, to my husband’s delight. He came home this evening to me in “his” chef’s apron, having made three of the recipes from “The Well Plated Cookbook”  today! Thank you, Erin! You helped me discover roasted veggies! We had them last nite,  tonite and will again tomorrow!  We have tried two versions of Grown Up Grilled Cheese, sharing them with my sister, experimented with the Dreamy Chocolate Mousse this afternoon, and look forward to making more of your recipes.
    I am thinking this would make a great Christmas gift for our four adult kids!5 stars