I'm a home cook, not a professional
I'm not a chef in the formal sense, not a registered dietitian, and not a food-safety inspector. The recipes here are written for normal home kitchens by someone who cooks dinner every weeknight. If you need professional advice (medical, dietary, allergen, food-business), please ask the right professional. This site is a resource, not a substitute for one.
Allergens are your responsibility to check
Ingredient labels change. Brand formulations change. Cross-contamination happens at the factory and at the grocery store. If you or someone you cook for has a food allergy or intolerance, read every ingredient label yourself, every time, even on brands you've trusted before. The recipes on this site cannot list every allergen variation.
Recipes that mention nuts, dairy, eggs, gluten, soy, shellfish, or similar will say so. They will not, however, guarantee that an ingredient you buy is processed in a facility free of any of those allergens.
Food safety is on you in your kitchen
Cooking temperatures, holding times, refrigeration windows, and reheating practices vary by ingredient. The recipes here include the timings I've found work in my kitchen, with my appliances. Your stove, oven, fridge, and thermometer may run differently.
For raw or undercooked animal protein (chicken, pork, fish, eggs, raw shellfish), follow your local food-safety guidance. Pregnant people, very young children, very old people, and anyone with a compromised immune system should be more careful than the average eater. When in doubt, cook it longer or skip it.
Nutrition information is approximate when given
I don't display nutrition panels by default because portion sizes, brand specifics, and substitutions move the numbers more than the calculator can keep up with. If a future recipe includes a panel, treat it as a rough guide.
Words like "healthy," "low-calorie," or "diet" are not used as marketing on this site. The recipes are food, not a dietary plan.
Results vary
Two cooks following the same recipe will produce two different dinners. That's normal. Pan size, oven calibration, ingredient brand, altitude, humidity, and personal taste all matter. The recipes give you a starting point and the notes around them tell you what to adjust.
Affiliate links and ads
The site shows ads through Google AdSense. I do not currently use affiliate links. If that changes, the affected pages will say so at the top, and I will update the advertising policy first.
External links
Recipes and policy pages link to other websites when it's useful (Google's policies, opt-out tools, government food-safety pages). I don't control those sites and can't vouch for what they say or how they handle your data.
Errors
If a recipe has a wrong oven temperature, a missing step, an incorrect quantity, or a broken link, please tell me and I'll fix it. The fastest path is hello@chefmelissa.shop with the URL.