Frequently Asked Questions

You can quickly find some of the answers to my frequently asked questions. If none of these questions answer your concerns, feel free to contact me here.

Can I substitute this ingredient?

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.

I tried one of your recipes but it did not turn out. What did I do wrong?

Please understand that it is very hard for me 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.

What is the best way to store leftovers? How long will this keep?

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.

Can I freeze this?

I will 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.

Can I use a slow cooker for this recipe instead?

Please understand that it is very difficult to give exact conversion information to translate traditional oven/stovetop recipes to the slow cooker method without further recipe testing. I recommend using your own judgement to convert my recipes to utilize a slow cooker.

Can you share the nutritional information for this recipe?

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.

However, I have recently teamed up with registered dietician, Jessica Penner from Smart Nutrition. She will be providing important nutritional information for select and new recipes at this time.

Why can’t I print your recipe? I tried using the PRINT function but a “blank” page appears.

Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there. Easy peasy!

How do I sign up for email updates to stay-up-to-date with your new recipes? Is the subscription free?

You can sign up for free email updates here to have new recipes delivered right to your inbox. Yes, it’s really free!

I signed up for the email updates but I can’t find a particular recipe. What am I doing wrong?

The email updates are for new recipes only. 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.

What kind of camera do you use?

I am currently shooting with a Canon EOS 6D 20.2MP and a 100mm f/2.8L IS. I only use natural lighting, and I utilize Adobe Photoshop Lightroom 5 to edit.

Can I write a guest post for your site?

I really appreciate the offer but I am not accepting guest posts on my site at this time.

Do you blog full-time?

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’s always food on the dinner table!

Do you have a cookbook?

Yes, my debut cookbook Damn Delicious published by Oxmoor House is now available for purchase! I share exclusive new recipes as well as my most beloved dishes, all designed to bring fun and excitement into everyday cooking.

From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, these recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table! Here’s a look behind-the-scenes of the cookbook cover photoshoot!

You can order your copy here.

Do you have any tips/recommendations for a newbie blogger like myself?

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!


  1. Hello I live in the UK and love making your recipes, they are very delicious and inspiring.
    I just find it very difficult to change cups to ml or grams. I was wondering if you had an easy way to work this out, or if you had a website you could recommend using. If not I think I am get mixed up with U.S.Canada and Europe’s definition of cup so which is it you use?

    Many thanks, keep up the great recipes.

    • Rebecca, I am using standard U.S. cup measurements. I would recommend a website but I actually do not have much experience using any of them. Please use your best judgment.

  2. Hi! I love your blog and all the recipes you post! I notice that almost all of the chicken dishes you post ask for bone-in chicken thighs as opposed to bone-in chicken breasts or boneless chicken breasts. While I know thighs are the most moist and flavorable piece, I don’t typically enjoy them because I think they are too fatty. Do you have a rule of thumb for converting the recipes from thighs to bone-in or boneless breasts? Thank you.

    • Depending on the recipe, you can keep everything the same but you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.

  3. I would like English measurements in place if American which I dont understand ie 1cup of quinoa +cups of water please hel

    • Elizabeth, here is a U.S. vs. Metric vs. Imperial (U.K.) Measures Conversion chart. There are also many conversion calculators available online as well.

  4. Hi my name is Jelena I just got to say I have read many blogs and am blown by yours. I recently started my own food blog in hope to inspire people to cook more. You are my inspiration I just wanted you to know. And your recipes look amazing. If you have any advice for me it would be much appreciated.

  5. I checked the faq to see if you had a cookbook. Im so happy one is being released this year! I hope its successful! Thank you for all the delicious recipes! 🙂

  6. Your recipes are amazing! And I see you work from home so umm…how do you stay so thin??! With all this delicious food in the house, I’d gain a million pounds! lol   Also, love your Instagram stories of Butters. So cute!

  7. Thanks for your recipes!

  8. Why is “Nick Hounslow” now featured on your website? Just wondering, I clicked on DAMN DELICIOUS, and didn’t see your cute face, Chungah! Some guy from London, have you teamed up with him?

  9. Just made this and added grilled zucchini.  Thanks for the recipe! 

  10. Hi! I’m LOVING the sheet pan recipes! What size sheet are you using? I’m going to order a new one as mine are too small

    Thanks and keep the great recipes coming!! YOU ROCK!

Leave a Reply

Your email address will not be published. Required fields are marked *