I personally read and reply to all Averie Cooks emails. Keeping on top of this is not a small task and uses valuable time and energy. In an effort to make email as effective as possible for both of us, which means I can respond to you even sooner, please read the following:
If you are a vendor, corporation, work for a PR firm, and would like to work together by having me develop a recipe or work together on a sponsored post opportunity, please email email@example.com and be specific about what you have in mind.
Is this a recipe question about a specific recipe you saw and plan to make or made? Please comment on that post. Questions left in the comments section are typically answered within 24 hours. It also benefits other readers to see recipe questions and answers. Please also look back over the previous comments because someone else, or many people, may have already asked the same thing. After I answer the same question 2 or 3 times, I typically don’t keep answering it.
Is this a general question about baking and cooking, substitutions, doubling recipes, etc.? Please see the FAQs Page because it’s very extensive and there’s good chance your question has already been answered.
Is this a question about my cookbooks, Peanut Butter Comfort or Cooking with Pumpkin: Recipes That Go Beyond the Pie? The accompanying blog post about PBC is here and here is the official book release post. If you have a question about a recipe in the book, please email firstname.lastname@example.org and be specific. If you have a question about writing a cookbook, that’s a very long answer, and one day I plan to write a blog post about it.
Is this a question about food photography? Please see the Photography Page, which includes links to the photography equipment I use.
If you are another blogger or member of the media and want to link back to a recipe of mine and use one photograph of that recipe in a roundup-style post of yours that you’re planning, you may do so without needing to email me for permission as long as it’s a direct linkback and not a recipe reprint.
I am not accepting guest posts at this time. I do not participate in link exchanges.
For everything else, please feel free to email email@example.com. Thank you for reading, your support, and for reaching out.