I have a question about the recipe…
Please double check the article, notes, and comments before  posting a new question – it may have already been asked and answered. If you still cannot find the answer, feel free to leave a comment directly on the post, rather than sending an e-mail. By doing it this way, other readers with the same question can benefit from reading both your question and my response.

I recommend using the specified ingredients whenever possible for optimal results. I understand that you may have dietary restrictions or simply do not have a particular ingredient on hand, but please remember that by using a substitution, I cannot speak for how much this will change in the overall outcome without further recipe testing. If you have experience substituting ingredients with good result then by all means, change things up! But don’t shoot the messenger if it doesn’t come out the way you wanted.

Food Storage
I am not an expert on food safety, but if I know how long something can be refrigerated, if it can be frozen, or if it can be made ahead of time, it will be noted on the recipe card. Otherwise, methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Why don’t you include nutritional information for your recipes?
Simply because I don’t calculate that information for myself or family. I also just don’t have the time or interest. But if you do, great! If you are in need of nutritional information, there are websites available where you may plug in ingredients to calculate this yourself. Google is your friend.

What went wrong?
I honestly cannot give you a definitive answer, since I wasn’t in the kitchen with you. Please know that I make every effort to share recipes with clear instructions and have been well tested in my own kitchen, but I understand that failures and mishaps can happen. Instead of blaming the recipe though, it is important to remember that many factors are at play when cooking and/or baking that may result in a failed outcome. With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time. I recommend always reading the recipe a few times before making it. Also remember that trial and error are an important part of how we learn in the kitchen!

Comments containing links to commercial websites or blogs within the body of the comment will be automatically deleted.  There is a space to enter your URL along with your name and email.  Exceptions will be made when a link is relevant to an ongoing discussion.

Don’t be a jerk, ok? Constructive criticism and discussion are welcome and appreciated.  However, if your comment is completely rude or tactless, I’ll simply delete it. So don’t waste your time or mine. Cool? Cool.

So, you didn’t like the recipe. Well, ok. I don’t like celery, but I sure know a lot of people who do! We all have personal taste preferences, but just because you didn’t like it, doesn’t mean it’s a faulty or bad recipe.

Can I use one of your pictures?
Permission to use any images must always be given prior to use. Please contact me at with any requests or questions concerning use of my photos.

Can I use one of your recipes on my blog?
If you have adapted the recipe by changing several ingredients or made any major alterations, yes. I ask that you write the recipe in your own words and give proper attribution. Do not copy and paste my post or instructions in any way. If you have not adapted the recipe, please instead link back to my original post for the recipe.

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