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If you have a quick question about a specific recipe, the fastest way to get a response is to ask via the comment form at the bottom of the recipe page. Comments are moderated at least once per day and I'll do my best to answer your question! :)

Facebook and Twitter are also *usually* checked daily, so those are also great options for a quick response.

If you have a more complex question or want to share your story (I love hearing them!), you can email me using the contact form below. It may take a few days for me to get back to you.

Media, advertising, and promotional inquiries can be submitted via the contact form below.

Thanks and I look forward to hearing from you!

151 Comments

  1. Emily says:

    Hi there! I love all of the chicken thigh recipes, but I normally have frozen chicken breasts on hand. If I’m subbing boneless chicken breasts for bone-in chicken thighs, how would you recommend I adjust the baking temperature and or/time?

    • It really depends on the recipe and the size of the breast compared to the size of the other chicken pieces, but in general boneless meat takes less time to cook than bone-in meat. For the best results, I suggest buying a simple meat thermometer so that you can be sure the internal temperature is up to a safe level before removing it from the oven. You can usually find them at most stores that have kitchen gadgets and basic models are about $5.

  2. Beth, this site is great, thanks for all your fantastic ideas. Would it be possible to make a “quick recipe” section? I also work in a hospital (a surgery resident–we appreciate the microbio people a ton), I frequently have about 30 minutes to cook. It would be awesome if we could navigate through to some of your faster recipes.

  3. Thank you, thank you, thank you! My kids are getting tired of my tried and true recipes. Your website and recipes are a life saver. Really… I think my seven year old was rallying her brothers to kick me out of the kitchen. :)

  4. Karen A. says:

    A HUGE thank you from Israel! Your recipes are beautiful to the eye, the stomach, and the wallet, and this poor med student thanks you from the bottom of her heart!

    Thanks for the inspiration and the enjoyment!

    Karen :)

  5. Anja says:

    Hi Beth, a massive Thank You for all your yummi recipes. Living in Australia, I sometimes have to look up certain ingredients are but that actually makes it even more fun.
    Can’t wait to make the Chicken Picatta :-)
    Lots of Love from Melbourne, Oz

  6. debi t says:

    I was wondering if you ever cook with Tofu? I would love to see your take!

    • I’m trying to learn! I’ve been experimenting with it lately, so maybe I’ll have something good soon. :)

  7. I’m very glad to see the na’an recipe :) I’ve been using na’an for pizza dough for about a year now, and people love it.

  8. Ashley Schendel says:

    Hey Beth! I just wanted to let you know that I love your site. Is the search website feature turned off? I don’t mean the main search at the top of the page. There used to be one on the side towards the bottom where I could put a specific item and it would load all of the pages that had those words in it. If it was taken down, I’d love to have it back. Maybe I’m just missing it somewhere.

    • Hmmm, I haven’t changed/removed anything related to search in quite some time (a year or more?). I don’t remember that search feature. :(

  9. Ariel says:

    Could we get some new desserts in time for mothersday? i have mothers day and 2 bdays on may 10th and 13th coming up and with 3 ppl to bake something for i’d love something to make like pies/cakes and i always love your recipes.

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