Using the Site
How do I search for recipes by ingredient, diet, or occasion?
Use the search bar (try “chicken thighs,” “gluten-free,” or “game day”). The Recipe Index also lets you browse by type, diet, season, and occasion. If you’re stuck, just ask – I’m happy to point you to ideas
What does “Jump to Recipe” do—and what do I miss if I skip the post?
“Jump to Recipe” takes you straight to the recipe card – super handy when you’re in a hurry and just want the recipe. The part you’ll skip includes tips, substitutions, step-by-step photos, and troubleshooting, so check it out if you have questions.
How do I subscribe to your newsletter, and what do I get?
Sign up wherever you see a newsletter box. You’ll get reader-favorite recipes, seasonal ideas, and new posts – no spam, just useful, doable food. And I’ll never sell your email address (here’s my privacy policy).
Where can I report a broken link, typo, or site issue?
Send me a quick note – hello@rachelcooks.com – with the page link and what you saw. A screenshot is especially helpful! I’m always grateful for kind feedback – it helps me fix things fast.
Why do I see ads on the site? How do I report an inappropriate ad?
Ads help keep the recipes free (they pay for groceries, testing, and hosting). If you see an ad that’s off, grab a screenshot and the URL and send it my way – I’ll let me ad partner know so they can get rid of it!
My favorite recipe was updated – where can I find the old version?
I update recipes to make them clearer, faster, or tastier. If you loved an older version, email me and I’ll send it to you in PDF form!
Recipe Testing & Philosophy
Do you test your recipes? How many times before publishing?
Yes! We test until we’re confident you can make it on a busy weeknight. Some recipes only take a couple of times, some recipes take more (I’m looking at you, 8+ test blueberry cobbler).
What kind of cook are your recipes written for?
Home cooks who want approachable, reliable meals. You can expect no-fuss, pantry-friendly ingredients, and clear steps.
Do you avoid condensed soups or ultra-processed shortcuts?
I lean toward from-scratch sauces and simple, real ingredients. When I use a shortcut, it’s because it truly saves time without sacrificing flavor. I’m an all-things-in-moderation type of girl.
Do you use brand-specific ingredients? Will other brands work?
I try to stay away from brand-specific ingredients, but if I find in testing that they really make a difference, I’ll mention that. We learned some crazy things about store-bought mayo vs. brand-name mayo when testing our 7 layer salad!
Ingredients & Substitutions
Can I swap chicken thighs for breasts (or vice versa)?
Usually, yes. Thighs are juicier and more forgiving; breasts cook faster and can dry out if overcooked. Adjust time and always cook chicken to 165°F.
Fresh vs. dried herbs: what’s the conversion?
Rule of thumb: 1 part dried = 3 parts fresh. So 1 teaspoon dried oregano ≈ 1 tablespoon chopped fresh.
Can I reduce the salt or make a recipe less spicy?
Absolutely. If you’re unsure, start small, you can always add more.
Can I use gluten-free pasta or flour?
Often yes, but results vary by brand and type, and we haven’t tested all of them, so we can’t guarantee your results will be the same. For baking, use a quality 1:1 gluten-free blend. For one pan pastas, avoid gluten-free pastas that produce a lot of foam when boiled.
What does “divided” mean in an ingredient list?
You’ll use that ingredient in more than one step – “1 cup cheese, divided” means that some might go in the sauce and the rest may be used as a topping.
Can I use pre-shredded cheese instead of block cheese?
You can, but it won’t melt as smoothly because of anti-caking agents. For the best melt and flavor, grate it yourself. But I often use pre-shredded too, since it’s so easy. If it’s going to make a big difference in the recipe, I’ll always mention it.
What do you mean when you say “5-ingredient recipe?”
“Five ingredients” refers to the core items you need to make the dish. Pantry basics like oil, salt, pepper, and water don’t count; optional garnishes don’t either.
Measurements & Equipment
How do I scale a recipe (halve/double/triple) safely?
Most savory recipes scale well. Pan size and cook time may change – thin layers cook faster.
What pan size or skillet material can I use if I don’t have the one listed?
Closest volume is key. If you swap a smaller pan, add a few minutes and check for doneness. Stainless and cast iron brown best; nonstick is gentler but won’t brown as deeply.
Convection vs. conventional oven—do I need to adjust?
With convection, reduce the temperature by 25°F and start checking earlier. Every oven is quirky – use visual cues plus time. For best results, buy an oven thermometer.
Do you have air fryer, Instant Pot, or slow cooker conversions?
When I’ve tested them, they’re in the recipe card, or a separate recipe. Otherwise, I don’t recommend guessing – pressure and air circulation can change outcomes a lot.
Dietary Needs & Allergies
How do I filter for gluten-free, dairy-free, vegetarian, or vegan recipes?
Use the Recipe Index filters or search terms like “gluten-free” or “vegetarian.” I tag recipes to make this easy.
Are your recipes safe for nut or sesame allergies? How do you handle allergens?
I note common allergens when I can (food allergy mom here!), but ingredients and facilities vary by brand. Always read labels and choose what’s safe for your home.
Can I make this egg-free or dairy-free?
Often! Check the post notes for swaps. If it’s not there, ask in the comments and I’ll share options that fit the recipe.
Where can I find sodium, carb, or protein info if it isn’t listed?
Most recipes include nutrition information, which should be considered an estimate. Nutrition varies a lot by brand and portion size. If not, a nutrition calculator with your specific brands will be more accurate than a generic number I could provide (here’s my full nutrition disclaimer).
Timing, Storage & Make-Ahead
Why did my cook time differ from yours?
Stove strength, pan type, oven calibration, ingredient temps, etc. There are so many variables. Use time as a guide, and my doneness cues (browning, texture, toothpick test, etc.) to help you decide.
Can I prep components ahead? What’s safe to refrigerate overnight?
You often can! Sauces, dressings, chopped vegetables, and marinades are usually great make-ahead items. Keep proteins cold and sealed; toss salads and cook pasta closer to serving. Each recipe typically contains more specific info to help you decide how to prep ahead.
How do I store and reheat leftovers?
Each recipe typically includes information about storing and reheating that specific recipe. In general, for reheating, low and slow beats high heat. Ovens and skillets re-crisp; microwaves are fast but can make things soggy or tough, use short bursts and stir. The air fryer is also a great reheating tool for many recipes!
Community & Comments
How do star ratings work? Do they help?
They help a ton, in so many ways. Ratings and reviews tell me what you love and help other readers choose with confidence.
Where is my comment?
It may be waiting for moderation. I approve comments regularly (I like to make sure I don’t miss any questions) – thanks for your patience!
What kind of feedback is most helpful if a recipe didn’t work?
Tell me exactly what you used (brands, pan size), any swaps, your cook time and temperature, and what happened. I love to help troubleshoot.
Printing, Photos, and Video
How can I print a recipe?
Click the “Print” button in the recipe card. It opens a clean page that’s easy on ink. You can choose to print in a larger or smaller font, remove the image, remove the nutritional information, or scale servings. Ads do not print.
Do you have step-by-step photos or videos for every recipe?
Many recipes include them, and I’m adding more all the time. If you need a specific step clarified, just ask.
Can I share my photo of a recipe I made? How do I tag you?
Please do! Tag @rachelcooksblog and #rachelcooks so I can find and share your creations. It’s one of my favorite things!
Business, Permissions & Disclosures
Can I republish your recipe or photos on my blog or in a newsletter?
Please don’t republish full recipes without permission. You’re welcome to share a photo, link and a short description. For anything else, contact me.
Can I print a recipe for a school, church, or community cookbook?
Print for personal use is always fine. For community cookbooks, please ask first so I can say yes and make sure it’s properly credited.
Do you use affiliate links? What does that mean for readers?
Sometimes, but only for products I love! If you buy through a link, I may earn a small commission at no extra cost to you. It helps keep content free – thank you!
Do you accept guest posts?
In the “olden days” of blogging we’d occasionally guest post on each other’s sites. However, since about 2016, I don’t publish guest posts, so the content stays consistent and well-tested. I like to be able to stand behind my recipes and be able to answer questions.
Requests & Contact
Can I request a recipe?
I love ideas, please send them in! I can’t make promises, but reader requests inspire a lot of what I make.
Do you offer one-on-one cooking questions or substitutions via email or DM?
I try to answer as many questions as I can. The best way is to comment directly on the recipe so others can benefit, too.
What’s the best way to contact you (and how quickly do you respond)?
You can email me at hello@rachelcooks.com or reply to a newsletter. I read every message and do my best to respond within a few business days.
