Frequently Asked Questions

In this Post:

FAQ #1: Why “Striped Spatula”?

The red, striped-handled spatula depicted in my logo is one of my favorite kitchen utensils. While it would be a marketing dream for it to have a funny, sentimental, or noteworthy backstory, it does not.

For quite a long time, it was just an ordinary spatula (albeit my favorite) that I refreshed from a DIY painted utensils tutorial on Pinterest. Ever since, I’ve referred to it as “The Striped Spatula.” When I was trying to decide what to call this site back in 2013, I saw it sitting on my countertop, and a blog was born!

FAQ #2: Where can I follow you on Social Media?

Striped Spatula is most active on Instagram and Pinterest.

FAQ #3: Why do you have so much writing before the recipe cards?

First and foremost, Striped Spatula is a blog and community of food enthusiasts, not just a recipe catalog. My recipes are a part of posts where I talk about the history of the dishes, information about ingredients, detailed explanations of preparation techniques, and sometimes (though not as often as when I started blogging in 2013), a related backstory.

The content experience on the site is similar to reading a magazine article that ends with the recipe discussed.

I do understand that sometimes you want to get to the recipe fast! (Especially when shopping, or while you’re cooking.) If you wish to skip the text of the blog post, there is a convenient “Jump to Recipe” button at the top of every post, which will take you directly to the recipe card.

FAQ #4: Do you have any guidelines for commenting on the site?

I love hearing from readers and engaging with our community of home cooks. To keep the comments section useful and welcoming for everyone, please keep the following in mind:

  • You may find your question answered in the post. I almost always include helpful details—like substitutions, timing, make-ahead tips, and storage notes—right in the blog post or recipe card notes. If you don’t see what you’re looking for, feel free to leave a question in the comments!
  • Comments are for questions, reviews, and conversation. I always welcome feedback on how a recipe turned out, thoughtful questions that may benefit other readers, and general discussion about the blog post topic.
  • Personal cooking notes are best saved elsewhere. I love it when recipes from Striped Spatula inspire you to be creative and adapt them to your cooking style. (Just keep in mind that the recipes shared here have been carefully tested, so results may vary if you make changes.) That said, if you want to store personal cooking notes or reminders to yourself about a recipe for future reference, the comments section isn’t a reliable place to do so. As new comments are added, older ones are paginated and can become difficult to find—especially once a post has accumulated hundreds of comments. I kindly ask that you save your cooking notes on your own devices instead. (Feel free to use the Save Recipe feature above the recipe card to have the recipe link emailed to you for your files.) If we receive a comment that’s primarily made up of detailed personal cooking notes, my team may email it to you so you have it handy.
  • Keep it kind and on topic. This is a welcoming space for home cooks to learn and share. Comments that are disrespectful, inappropriate, contain profanity, or are off-topic may be moderated.

(For the more formal legal terms surrounding blog comments, see the Comment/Rating Policy in the site’s Terms & Conditions.)

FAQ #5: Why didn’t this recipe work for me?

First of all, I’m sorry that the recipe wasn’t a success! It’s disappointing to spend time making something and have it not turn out.

Since everyone’s kitchens are different, it’s hard to say why a recipe didn’t work. We all have different ovens, stoves, cookware, and ingredient brands available to us. I’m always happy to answer recipe questions in blog post comments to try to troubleshoot what might’ve gone wrong.

FAQ #6: Why do you run ads on your site?

To be able to offer you a steady stream of recipes, free of charge!

Running a website like Striped Spatula comes with considerable expenses. These range from hosting services and website maintenance to recipe development and testing costs, to ensure that I’m bringing you the highest-quality content possible.

If I didn’t run ads, Striped Spatula would have to be a subscription-based website, with a membership fee charged for access. I prefer (and a majority of readers have told me they prefer) to keep the ads so everyone can continue to enjoy the recipes at no cost. I appreciate your support in this endeavor!

FAQ #7: What do you mean by “Adapted from” and “Inspired by” on your recipes?

Recipes are meant to be shared. While lists of ingredients aren’t subject to copyright protection, it is good and common practice to credit a recipe’s source.  Here on Striped Spatula, recipe crediting falls into four categories:

  • Fully Credited, Excerpted, or “Adapted, in language”: I’ve made the original recipe (link to website or cookbook always provided) with no changes to the ingredients or cooking methods. I’ve rewritten the instructions in my own words, unless I’ve received permission from the original author to republish verbatim.
  • Adapted from: I’ve made a few changes to the original recipe’s ingredients or quantities (usually less than three), cooking methods, or have added substantial preparation notes. Again, I always post a link to the website or cookbook where you can find the original recipe, without my adaptations.
  • Inspired by: The referenced recipe was a springboard for the dish I’ve created. Usually, I’ve changed more than three ingredients or have significantly altered the cooking method. I include the recipe link for readers to find inspiration in related recipes.
  • No credit, or labeled “Striped Spatula”: Usually a family recipe, or a recipe that I’ve developed and tested on my own.

FAQ #8: I like this recipe! Can I share it on my own site?

I’m glad you enjoyed my recipe! I love being featured in roundups and food articles, with proper credit (see: “What About Sharing Photographs?” for more info).

Although ingredient lists aren’t copyrighted, instructions and recipe notes are. When adapting a recipe featured on Striped Spatula on another website, blog, or forum, please rewrite the instructions in your own words and give me credit as your source or inspiration by linking to my specific recipe post.

Republication of my recipes in full (ingredients and verbatim instructions/notes) is not allowed online or in print, except in limited circumstances with my written consent. Please send me a message via my Contact page and I’ll be happy to consider the request and quote licensing fees for use of the content.

If you’ve included me in a feature, thank you! Please send me a link to your post or article; I’d love to read it.

FAQ #9: What about sharing photographs?

All photographs on Striped Spatula are copyrighted. When sharing a link to one of my recipes in a roundup or feature, you are welcome to share one photograph from the post, provided that you credit Striped Spatula and include the permalink to the recipe post.

I do not permit use of my photographs outside of sharing links to my recipes (such as promotion for your business or brand), or in any print publication, without my written consent. For inquiries, please visit my Contact page.