Frequently Asked Questions
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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 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 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.
Can I use a slow cooker or Instant Pot for this recipe instead?
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.
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.
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 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!
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.
Can I republish your photos and/or recipes?
Unfortunately we do not allow the republication of any copyrighted photos or recipes at this time without prior consent and written permission.
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: 100 Super Easy, Super Fast Recipes published by Oxmoor House in 2016 is now available for purchase. My second cookbook Damn Delicious Meal Prep: 115 Easy Recipes for Low-Calorie, High-Energy Living published by Grand Central Publishing in 2019 is also available for purchase.
You can order your copies here and 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!
I made the Easy clam chowder recipe and have 2 suggestions. Add a dash of Minors Chicken base to the pot of chowder after the Veg. stock. Then I wanted to make it ahead for a dinner party the next day so I prepared everything and stopped simmering to keep the potatoes slightly underdone. I did not add the clams or the last batch of half and half till the next day. Came out perfect.
Question! Could you please give the alternative quantities in metric or at least the option to choose. The reason being that the U.S.A. is still one of the very few countries still using the old imperial table.
Thank you for your blog, later today I will attempt your tater tots. Also thanks to all those who had hints and suggestions. I am a young 70 (in my mind at least) and share cooking responsibilities with my wife. A few years ago I was introduced to yangnyeom chicken at a new local Korean restaurant. It is the best, Do you have a recipe for yangnyeom chicken?
Hi! Di you have a carmel recipe for ice cream, apples etc? Love, love, love all your recipes. Thank you
Can Indian butter chicken be baked in the oven with chicken tenders?
Do you have any gluten and/or dairy free recipes, specifically?
Hello – I love your recipes and have been using them for years. My partner is Vegan, and now I find that it’s much harder to find recipes on your site that are as good. I’d love it if you could generate a vegan section or spend some time formulating some vegan recipes.
Thanks for the years of recipes thus far
Hi. I’ve just discovered your site and have signed up with my email address. I’m in the Uk and would like to know the metric equivalent to your cups. I’m used to grams and mls. I don’t want my baked goods to come out wrong from guessing as I’ve read there are many variables in cups.
Thanks Hayley
How much of your dog food recipe do I give twice daily to our 22 lb. Adult dog?
I love your Asian ribs and have made several times in my slow cooker. However, my Kitchenaid quit working today after 3hrs into the cooking time (but wasn’t cooking after all). Can this recipe be cooked in the oven or stovetop? I’m sooo bummed as I was looking forward to those ribs!
Thank you,
Sue
I would love to be able to create an account and save your recipes that I like or would like to try.
Can I use self rising flour instead of all purpose and leave out the baking soda? For the nectarine upside down cake. I don’t have all purpose flour
I am a career fire fighter and we use your recipes quite a bit. They never disappoint!
Only problem is I can’t print them out?
The print button doesn’t work
Old DOS command, hit Control And V it should print
Try doing a screen shot and then print from screen shot
I absolutely LOVE your recipes! I have tried many and ALL have been a huge hit in my household (My IP is making rotisserie chicken for the week as I type this.) I have to tell you though – I cannot stand your website-the ads make it almost unusable. Have you received any other feedback, or is it just me? I do most of my weekly meal planning on a PC, and it isn’t too horrible there, but if I try to follow a recipe on my phone or iPad when I’m actually cooking – it’s unbearable how the ads slow everything down. I know you have to make a living, and your recipes are the bomb, so you should make money on this. My current method is when I find a new recipe I like from Damn Delicious, I add it to my recipe keeper ap, so I can keep my sanity when I’m actually cooking. However, would you ever consider charging a nominal fee (annually? monthly?) so your faithful users could access your site ad free? Just a thought, and again, perhaps it is just my Apple mobile devices? As I said, it’s the worst when accessing via my iPhone and iPad, but it’s not great on my PC either. Thank you for listening and for all the great recipes!!
Hello – I love your recipes, so many favorites! Do you have an index of which recipes have videos? I am much more likely to try a new recipe if I can see a video first; I like to get a visual sense of the steps involved and how each stage of prep should look. Thanks 🙂
What type of kosher salt do you use in your recipes? Diamond Crystal?
Hi Chungah! Thank you for such amazing recipes and cookbooks. My family and I use your recipes every week and have never had a single disappointment. We are in the market for an immersion blender and are wondering if you would have any brand recommendations? Thank you!
Looking for recommendations on new pots and pans. There are too many to chose from and since I love all of the recipes I’ve ever tried from you, I will gladly take your recommendations. Thank you for all of these great recipes!! You make my life so much easier and the meals so enjoyable!
I have a recipe that calls for plain flour and baking soda. My question is : can I omit the baking soda if I have self rising flour?
Love that you are based in Chicago! Today, Mother’s Day, my DIL made your blueberry breakfast(?) bake- so
delicious!!