Frequently Asked Questions
Blog Questions:
Q Would it be okay with you if I posted a recipe from your blog on my own blog, website, and/or Facebook page?
A All the photos on HowToCook.recipes are copyrighted, however you are allowed share them as long as you link the photo to our original recipe. I ask that you do not copy and paste my recipes and post those on your blog. Please read my Photo Use & Recipe Use Policies for more details.
Q I’m creating a Round Up and would like to include your photo. Is that okay?
A Yes, you are free to use a photo of one of our recipes with a link back to our recipe. However, please do not post the ingredients or directions for making the dish.
Q I commented on one of your recipes and am wondering why it hasn’t been posted.
A I make it a point to read every comment left on our blog and do my best to respond in a timely manner, especially to any questions. I love engaging with readers and only approve comments that add value to the recipe page. All comments are filtered for spam and I don’t post anything derogatory or rude. I also do not post comments with links in them.
Q Do you allow guest posts?
A I currently do not accept guest posts on HowToCook.recipes. I do not see this changing soon, but if the policy changes it will be updated here.
Q Do you promote brands you like or allow sponsored posts?
A Yes, I absolutely do! I am always on the lookout for fabulous new products and ideas to share with our HowToCook.recipes readers. I welcome suggestions but will only consider those I think would be a good fit for our audience. In addition, we don’t provide reviews of the products.
Q What’s the easiest way to get all your recipes?
A Just subscribe to my newsletter at the bottom of this page and my recipes will be sent right to your email. New recipes will be sent every week, along with ideas, cooking tips and so much more. Once you’ve signed up for my newsletter, make sure you confirm your email address.
Q I would like to start blogging, can you help me figure it all out?
A Since I am asked this all the time, I’ve posted some information on the topic. Please click here for how to get started. You’ll also find some tips for using Pinterest and a whole lot more! If you don’t find the answers you need there, just send us an email and we’ll try to help.
Frequently Asked Questions About Our Recipes:
Q Is there a way to print out your recipes?
A If you look above the list of ingredients on each recipe you will see a print button. Click that and you should be good to go.
Q I tried making one of your recipes and it didn’t turn out very well. What can I do next time get it to turn out right?
A Since I was there when you tried making it, it is very difficult to pinpoint the exact thing that went wrong. Having said that, if a recipe doesn’t turn out the first time, there are a few things you can do next time:
- Reread the list of ingredients, the amounts for each, and the directions to make sure you have not skipped anything.
- Make sure that you made no substitutions on the first try.
- Look up the post again and read the comments and any tips involving that recipe.
- If you still have not uncovered what went wrong, please leave a comment for us directly on that recipe. We will try and figure out why it didn’t work for you. Posting right on the recipe encourages others to provide feedback and perhaps offer suggestions.
Q Would this recipe work if I used [substitute ingredient] instead of [ingredient in recipe]?
A The recipes we’ve provided have only been made with the ingredients listed. However, there may be a lot of different ingredients that you can substitute in that will work just as well. But without trying it that way ourselves there is no way we could be sure. We recommend that you try the recipe first as written and then next time you can try adding your own twist.
Q Why would [ingredient] be included in your recipes? Ingredients like this may have chemicals in them which are not healthy.
A HowToCook.recipes offers our readers a whole range of recipes to fit varying levels of cooking ability and eating preferences. This is why all of our recipes are not necessarily “made from scratch.” You will find recipes with packaged items, boxed mixes, and canned foods. If the ingredients in any given recipe don’t suit your lifestyle, we invite you to check our full index of recipes and search for the ones made from scratch.
Q Where can I find nutritional information on your recipes?
A Nutritional information is provided with each recipe, but only as an estimate because cooking methods can change this, as well as the brands used. Content found on HowToCook.recipes is not meant as medical advice or information. You are welcome to use various nutritional calculators found online. We like CalorieKing.com because it’s so easy to use. All you have to do is copy the link to the recipe in their address bar to get the nutritional information you need. You don’t even have to specify the ingredients! It couldn’t be easier.
Set Two
Q Can I substitute this ingredient?
A I recommend using the specified ingredients listed in the recipe 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 taste or texture of the dish without further recipe testing.
Using a substitution may also result in a mediocre outcome.
Q I tried one of your recipes but it did not turn out. What did I do wrong?
A Please understand that it is very hard to specifically answer this question since I am not in the kitchen with you. That being said, I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen.
Instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
Q What is the best way to store leftovers? How long will this keep?
A As I am not an expert on food safety, I am not comfortable answering these questions. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Q Can I freeze this?
A I will always provide instructions and tips on dishes that I have frozen myself but unfortunately, I do not freeze all of my recipes so I cannot always answer this question. Please use your best judgment for freezing and reheating.
Q Can I use a slow cooker or Instant Pot for this recipe instead?
A Please understand that it is very difficult to give exact conversion information without further recipe testing. As always, please use your best judgement to convert my recipes to utilize a slow cooker or Instant Pot.
Q Can you share the nutritional information for this recipe?
A Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
Q How do I sign up for email updates to stay-up-to-date with your new recipes? Is the subscription free?
A You can sign up for free email updates to have new recipes delivered right to your inbox. Yes, it is really free!
Q I signed up for the email updates but I cannot find a particular recipe. What am I doing wrong?
A The email updates are for new and select recipes at this time. If you need to find a particular recipe, you can browse through the recipe index or utilize the search bar located on the top right sidebar. And if all else fails, Google is also very helpful!
Q Can I write a guest post for your site?
A I really appreciate the offer but I am not accepting guest posts on my site at this time.
Q Can I republish your photos and/or recipes?
A Unfortunately we do not allow the republication of any copyrighted photos or recipes at this time without prior consent and written permission.
Q Do you blog full-time?
A I am happy to say that as of September 2013 I transitioned into becoming a full-time blogger, although having a day job and maintaining a blog was more like having two full-time jobs! This decision did not come lightly as I obtained a Master’s degree in Public Health in May 2012.
With over $180,000 debt in student loans, I promised myself that I would use my degree but my love for cooking and running this blog eventually won out, and I am so incredibly grateful to have this job. I admit that you really have to work your butt off to maintain a blog and to be an entrepreneurial business owner, in a sense, but at the end of the day, I truly love my job. Plus, there is always food on the dinner table!
Q Do you have a cookbook?
A Yes, my debut cookbook is now available for purchase. My second cookbook is also available for purchase.
You can order your copies.
Q Do you have any tips/recommendations for a newbie blogger like myself?
A This is such a difficult question to answer but the important thing to remember is to be yourself and to be authentic. Blog because you love it and because you are passionate about it!?>