About The Kitchen Recipes
What is The Kitchen Recipes?
The Kitchen Recipes is a food blog dedicated to easy, practical homemade meals. We publish tested recipes with clear instructions, honest cooking tips, and realistic prep times for everyday home cooks.
Who writes the recipes?
Our recipes are developed and written by our food blogging team. Every recipe is written to be followed in a real home kitchen with standard equipment and easy-to-find ingredients. You can learn more on our About page.
Are the recipes really tested?
Yes. Every recipe we publish is prepared and tasted before it goes live. If a recipe doesn’t work in a normal home kitchen, it doesn’t get published.
Using Our Recipes
What measurements do you use?
We use standard US measurements (cups, tablespoons, teaspoons, and Fahrenheit temperatures) since most of our readers are in the United States.
Can I share your recipes?
You’re welcome to share a link to any recipe. Please don’t copy our full recipes, photos, or text to your own website without written permission.
Can I request a recipe?
Absolutely — we’d love to hear what you want to cook. Send your requests through our Contact page.
Site & Privacy
Do you show ads on this site?
We may display ads (including Google ads) to help keep the site free for readers. Our advertising partners may use cookies to show you relevant ads. You can read the full details in our Privacy Policy, including how to opt out of personalized advertising.
How do I contact you?
Use the form on our Contact page or email us directly — we read every message.
Cooking Questions We Hear All the Time
Can I substitute an ingredient in one of your recipes?
Usually, yes. Swap butter for olive oil, chicken thighs for breasts, frozen vegetables for fresh. Just know the texture or timing might shift a little. Where a substitution would genuinely break a recipe, we say so right in the notes. And when readers tell us about a swap that worked, we often add it to the post so the next cook benefits too.
Can I halve or double a recipe?
Most of the time. Halving is almost always safe. Doubling works as well, but watch your pan size: crowded meat won’t brown, and a doubled casserole may need an extra 10 to 15 minutes in the oven. Season gradually as you scale up. You can always add salt at the end; taking it back out is another story entirely.
How do I store leftovers, and how long do they keep?
Cool leftovers within 2 hours, refrigerate them in airtight containers, and eat most cooked dishes within 3 to 4 days. Soups, stews, and chilis freeze well for up to 3 months. When you reheat, bring food back to steaming hot throughout, 165°F, especially anything with chicken or rice in it.
Do your recipes include nutrition information?
Where we provide nutrition estimates, they’re calculated with standard ingredient databases and meant as a guide, not a guarantee. Brands differ, substitutions differ, and portion sizes definitely differ. If you need exact numbers for medical reasons, run the recipe through your own calculator with the exact products sitting in your kitchen.
A recipe didn’t turn out. What went wrong?
First: it happens to everyone, including us. The usual suspects are an oven that runs hot or cold (a cheap oven thermometer tells the truth), last-minute ingredient swaps, or a pan that was simply too small. Leave a comment on the recipe with what you changed and we’ll help you troubleshoot. Honestly, those comments make the recipes better for everyone who comes after.
Can I print your recipes?
Yes, please do. Every recipe page offers a print-friendly view, so you can keep a clean copy on the counter without your phone screen going dark at the worst possible moment. Flour wipes off paper a lot easier than it wipes off a tablet.