Contact

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!

169 Comments

  1. Miles says:

    Hey Beth,

    My girlfriend was in the mood for some asian food tonight, so I browsed your site and found that there were no asian beef recipes! Anyways I ended up making your kung pao chicken, and it was excellent (as usual)! I thought I might give you a suggestion (tip, request?, or whatever) for maybe a lettuce wrap or Laab (Larb) recipe, or anything asian with beef for that matter!

    thanks in advance for your consideration!
    -Miles

  2. Blake says:

    Have you ever thought of doing a cheese “grits” recipe with quinoa? I tried it the other day and it was passable. I bet you could come up with something amazing. And it seems like a good tradeout nutritionally.

    • Hmmmm, interesting. I wonder if using milk would help make them kind of creamy like grits. I’ll have to experiment with it!

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  4. judith says:

    Thank you for sharing your great work with us. absolutely love it.

  5. Hereford says:

    I’ve stumbled upon your website a few weeks ago thanks to Reddit. Since then, I’ve saved a buttton of money since I’ve been trying more and more of dishes like on your site. I’ve been trying to transition to becoming a vegetarian (and treating meat as a special treat) and it’s been hard to find dishes that don’t take dozens of exotic ingredients.

    As a college student, me and my bank acct thank you!

  6. Rusty says:

    Good Evening Beth,
    There is something about your website that keeps me coming back over and over… (besides the uncompromising desire to try new foods). I found the site by accident while trying to find a recipe for chicken shawarma. I’m a dad who does all of the cooking, and it is fun to use this site to take turns working with my three kids to pick one of your recipes and make our dinner. Your attention to detail in the pictures, steps involved, and your experiences is greatly appreciated. I often try to make extra for the secretaries at work – especially the focaccia rolls. My daughter likes to use the pasta maker to roll out the pizza dough and make pepperoni bread. Keep up the great work.

  7. Kathleen Wans says:

    Tip I think you will LOVE – I do. I got this from a cookbook and it’s genius. When you make biscuits (or Scones) keep your butter frozen and grate it with a food grater – comes out the perfect size and you don’t have to cut it in with a pastry cutter. I works amazingly well.

  8. Nick says:

    Quick thought. You know when you’re at a restaurant you’ve never been to before, and you’re hungry and just wanna eat something, and when the server asks what you’ll be having, and you respond ‘What ever he/she is having!’. Similarly, it would be nice to be able to search by most popular and trending recipes for the ‘I’m hungry and don’t know what I want’ people :)

    • Great idea! I try to keep up with the popular recipes in the side bar, but I’ll admit, I haven’t updated them in a while. :P

  9. My name is Paul O’Malley and I’m a casting director for Magnetic Productions http://www.magneticproductions.com Hope you are well! I came across an article on you and wanted to reach out. We are looking for talented foodies/bloggers to build shows around. Take a look at our website when you can and let me know if you’re interested. It would be great to chat!

    Paul

  10. Rachel W says:

    Hey Beth. I think someone is stealing all of your hard work. They are using your pictures and everything.

    I just wanted to give you the heads up.

    http://imgur.com/gallery/lzmUY
    http://aiflav.com/2015/06/13/summer-vegetable-pasta-salad/

    All the best.

    Rachel

  11. Hello!
    I m Alberto Arellano, a spanish filmmaker based in Oslo (Norway)
    Congratulations for your web, awesome!
    I just finished a mini film ¨Fast Food Romance¨, it´s a gastro_poetical_design_movie.
    I send you the link and it would be an honor if you could post the film in your Facebook or web.

    I really appreciate it!
    https://vimeo.com/129417850

    Thanks!!

  12. Hi! Love the blog. What is your approach to meal planning in a one person household? I recently started the following: making a big batch of a healthy meal and living off that until it’s all gone. What about you? Do you cook something new everyday?

    • I definitely do the big batch thing, too. :) Cooking every day would be a LOT of work. When I cook a big batch, I always freeze a few portions so that I build up a variety of frozen portions in my freezer and that helps break up the monotony of the weekly big batch.

  13. 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.

  14. 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.

  15. 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. :)

  16. 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 :)

  17. 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

  18. 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. :)

  19. 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.

  20. 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. :(

  21. 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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