The rules, in plain words.

Cooking from this site

Cook anything here, as often as you like, for yourself or for people you feed. Write the recipe in your own notebook. Tell a friend. That is the point of publishing it.

What I ask is that you do not republish my writing or photographs as your own, or copy the site wholesale onto another one. Quote a line and link back and we have no problem. Recipes themselves — the list of ingredients and the steps — are not something anyone can own, and I make no claim to them; the words around them and the photographs are mine.

Using this site’s content to train a machine learning model without permission is not allowed.

Your account

An account is for one person: you. Keep your password to yourself, and tell me if you think someone else has it. You are responsible for what is posted from your account.

Close it whenever you like, and I can close it too — if it is used to abuse other people, to post spam, or to break these terms. In practice that has to be deliberate; I am not looking for reasons.

Comments and ratings

Say what you actually think about a recipe, including that it did not work. Useful disagreement is the best thing that happens in a comment section. What is not welcome: abuse, hate, spam, advertising, impersonating someone, or posting other people’s private information.

Comments are read before they appear, and I can decline or remove one without a lengthy explanation. Rate a recipe honestly, and please rate it because you cooked it.

What you post stays yours. By posting it you let me display it on the site and quote it in the newsletter or on social media, with your name attached, as long as it is published here.

Nutrition, health, and cooking safely

Nutrition figures are estimates calculated from reference data, not measurements. Treat them as a guide for planning, not a number to count on.

I write about my own experience with food, weight and habit — as someone who cooks, not as a licensed professional of any kind. Nothing here is medical, nutritional, or dietary advice. Talk to a qualified person before making decisions about your health.

Cooking involves heat, blades, and raw ingredients. Follow safe food-handling practice, cook to safe internal temperatures, and use your own judgement about allergies and what is safe for the people you are feeding. Ingredient lists can be wrong or incomplete; if an allergy is involved, check the packaging yourself.

Links and recommendations

Some links to equipment are affiliate links, which means I may earn a small commission if you buy through them, at no extra cost to you. The gear I recommend is gear I use. A commission does not buy a recommendation.

Links to other sites are not endorsements of everything on them, and what happens there is not something I control.

The site itself

This site is provided as it is. I try to keep it accurate and available, but I cannot promise it will never be wrong or never go down. To the fullest extent the law allows, I am not liable for loss arising from using it — a ruined dinner included.

If part of these terms turns out to be unenforceable, the rest still stands. They are governed by the law of the United States and the state I live in.

Changes

These terms may change as the site grows. The date at the top will say when, and if a change materially affects people with accounts, I will email rather than change the page quietly.