How to reach me
The single best address is hello@chefmelissa.shop. There's no fancy form on this page on purpose — forms break, get spam, and lose messages. Plain email works.
I usually reply within a few days. If something is on fire (a published recipe has a wrong oven temperature or an allergen mistake), say so in the subject line and I'll move it to the top.
What helps me reply faster
- The recipe URL. "On the lemon chicken recipe, step 3 says..." is much easier to act on than "your chicken recipe."
- What you actually did. Pan size, stove (gas/electric/induction), substitutions you made, how it turned out. Most "this didn't work" emails turn out to be a pan that was too small, and that's information I can add to the page so the next person doesn't hit it.
- What you'd like. A correction? A new recipe idea? A reply? A photo of how yours came out? It helps me know what to do.
Things I can help with
- Recipe questions. Substitutions, scaling, "what went wrong?", what to serve with it.
- Corrections to anything published on this site — wrong amount, wrong time, missing step.
- Accessibility issues. If a page is hard to read, navigate, or use with a screen reader, please tell me. I'll fix it.
- Privacy or copyright questions. See the privacy policy and copyright policy for details, but you can also email me.
- Reasonable business inquiries. I'm a small site; I won't do anything that compromises the editorial process.
Things I can't help with
- Medical, dietary, or allergen advice. I'm a home cook, not a clinician.
- Catering, restaurant reservations, in-person cooking lessons. This site doesn't sell services.
- SEO outreach, link-exchange offers, mass guest-post pitches. I delete those without reading.
What happens to your email
Your message goes to a personal inbox. I don't put email addresses on a mailing list, sell them, or share them with anyone. If your message turns into a public correction on a recipe, I won't quote your name unless you tell me it's okay. The privacy policy covers the details.