My stomach is full and my wallet is too.
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.
I just wanted to say that I absolutely love your site! I just found it and have spent the last hour looking through your recipes. I’m a (super broke) grad student and I love to cook, but I’ve been in a funk since the holidays cooking the same three affordable recipes, so I am so excited to start trying some of these out this week. Thank you!
I’m a Holistic Health Coach & Foodie (and Freelance Writer).
Is it okay with you if I reference you and your blog in my food article for an online lifestyle magazine–along with a couple of your recipes (Curry Lentils plus a slow cooker recipe)? I will not be including full recipe, but a link to full recipes. And if so, can I also use one photo per recipe?
I’ve been reviewing food blogs all week as I work on my assignment and I love your no-fuss vibe and your simple, approachable recipes. Thank you!
Leigh Donovan, HHC
Sure thing, Leigh! I appreciate it very much! :)
Yashi has new video, mobile, and display campaigns available, and we are very interested in partnering with you on behalf of our clients. We work with 100% brand safe advertisers, pay on a per-impression basis, and have campaigns in every country.
I would love to discuss this opportunity further with you – let me know when you have time to jump on a quick call. To poke around the Yashi user interface, visit https://platform.yashi.com/users/register/271
. I look forward to hearing back from you.
My name is Caitlin, and I blog over at And Possibly Dinosaurs (andpossiblydinosaurs.com). My boyfriend and I LOVE your recipes. Budget Bytes is the first place we go when we’re meal planning.
I’d love to do a blog post where I share my favorite Budget Bytes recipes. Would that be okay with you? If possible, I’d like to share one photo from each of the recipes (there would be no more than 10 on the post) and link back to each one. I’d of course give you credit for each of the recipes and the photos. If you have any problem with this, please let me know and I won’t post it.
I look forward to hearing back from you! And thanks for sharing awesome recipes.
Sure, that would be great! Thanks for asking :)
!Dear Beth – Want you to know: Pinterest is posting WRONG measurements for your recipes. I posted your fantastic Honey Mustard Pork Chops, and it automatically posted the pinterest “recipe” format along with it. Says things like 3 cups mayonnaise, 8 teaspoons garlic powder, etc.
Once I posted it, and saw how pinterest had mangled it, I deleted the post, went back in, added a little warning in my header so folks would come straight to your site for the real measurements instead, then re-posted it. I don’t know what’s going on with pinterest, but they need to fix their problem! grr (it can been seen on my page “Cheryl Cross” on the board Good Food – II)
Ugh, very frustrating. I contacted them once before to let them know that their automated system for pulling ingredients is often wrong, and they just sent back a form letter with links to FAQs that weren’t applicable. I might try to email them again. :(
Hi Beth. I started reading your blog early last fall and I find I’m actually learning to enjoy cooking. The step by step photos are a wonderful help. I have a large supply of red wheat berries that I’ve been cooking in a rice cooker and using as a plain pilaf underneath your stews, skillets and other good things. Do you have any other ideas for wheat berries? Things that could be baked or blended perhaps?
I’ve only ever seen them used in cold salads (after cooking, of course) with things like nuts and dried fruit, maybe some celery. I actually never cooked with them myself! :)
First off, let me just say I absolutely love your blog and all of your recipes. My fiancee and I have made almost all of our dinners from your site and not only has our grocery spending gone down, but we are really learning to love cooking. Anyway, I have some what of a challenge for you. Every year on January 25th Scotland celebrates Robert Burns Day, which celebrates the life of the famous Scottish poet who had a great influence on their culture in the 18th century. In addition to reading some of his poetry, this holiday is also celebrated with a traditional “Burns Supper” which typically includes “haggis, neeps, and tatties”. Having recently traveled to Scotland, and had this very dish, I would love to celebrate the holiday this year; however, I have been completely unable to find a suitable US version of the recipe that is easy to make and has ingredients that are easy to obtain. As evidenced by my trip to a Highlands festival last month, I know that this recipe is do-able, but I just need to find the solution. If you’re up to the challenge of making a traditional Burns Supper, please let me know what you find out. Thank you very much, and keep up the great work!
wiki link to burns supper page: http://en.wikipedia.org/wiki/Burns_supper
Yikes! That’s a tall order… I’m not sure I’m brave enough to try haggis. ;)
It sounds crazy, but it really just tastes like ground beef. And I’m sure you’d like it with some Sriracha!
I just wanted to write you a little note, I’ve felt the pull to for awhile. I’ve been following Budget Bytes for years and have always liked it and admired your down-to-earthness. Having lived for the past 10 years alone in a little apartment, cooking for one, coping with depression, and working out of patchy-stocked pantry didn’t always lend itself to cooking. I ate healthy, but didn’t cook “full-on meals” very often. I started to believe that a revolving door kitchen would never be a reality for me, not to mention the ideal I attached to that: a shared life with someone. And I’ll also say that I admired so much your “make something great for me because I’m worth it” attitude that comes through. I struggled with that. It didn’t always feel worth it. I was in a hard place.
Well, I got married this summer and am now tackling this whole “domesticated lifestyle” thing. Now, I’m the first one to say cooking isn’t the woman’s job, and I’m also the first to say that I, myself, would love to have that skill: to throw together something wonderful and healthy and delicious and take care of my family. As we all know, there are lots of social pressures to “do it all” and make it look easy and your blog has helped me take the pressure off. Even though I know how to cook, I had psyched myself out about cooking and had a hard time LETTING it be easy.
I have been cooking so much now and there is something about the way you offer your recipes that make me be able to breathe, get centered, and do my best. I can’t tell you how much I need that right now and how much you’ve empowered me even in this tiny way—it doesn’t feel tiny. My husband has been raving about the sweet potato tortilla soup that we made together last night and said it’s the best thing he’s eaten in a long time. And, he can be a real food snob!
My point is, thank you. For being a resource and kind of an invisible friend that I can go to, that helps me without judgement, that gives me a leg up. Keep doing what you’re doing and know that you’re helping people in all kinds of meaningful ways.
Keely, that is so beautiful! Thank you!! You don’t know how much that means to me. :) I wish you all the best in the new year and thank you for letting me be part of your journey!