Write to Chef Mia
Contact
Contact Chef Mia and the Texan Recipes team for questions, corrections, reader notes, partnerships, and recipe memories. Response within 48-72 hours.
This is the right address for recipe questions, corrections, kitchen success stories, reader memories of family dishes, partnership conversations, press inquiries, and the occasional "what did your grandmother actually do with the buttermilk?" Texan Recipes is an independent food editorial - just me, Chef Mia, writing from my Hill Country kitchen - which means every message gets read by a human, and a real reply comes back within a couple of days.
What works best in your message: a clear subject line, the specific recipe or page if you have a question about one (a URL helps), and enough context that I can give a useful reply instead of a generic one. What I cannot do: provide personalized nutritional or medical advice (please consult a qualified professional), troubleshoot equipment failures in real-time, or write recipes on demand for individual readers. Everything else is fair game.
Send a Message
Prefer email? Write directly to contact@texanrecipes.com. For lighter conversations and recipe-day photos, find Texan Recipes on Instagram, Pinterest, and Facebook below.
Frequently Asked
The questions readers send most often, with the answers I would otherwise type out by hand. If your question is not here, the message form above is the right place.
Can I republish a recipe on my own blog or in a print publication?
No - the recipes on Texan Recipes are original work, tested in my home kitchen, and not licensed for republication. You are welcome to link to a recipe from your blog, share a short quote with attribution, or pin the image to Pinterest. For a print quote of more than 50 words, a one-time republication license, or a syndication conversation, write to me with the publication, the audience size, and the use case and I will respond within a few days.
Do you accept guest pitches or sponsored content?
Sponsored content - no. Texan Recipes does not accept paid posts, paid product placements, or sponsored recipes. Editorial integrity is the entire point. Guest pitches - rarely. Most of the writing here is my own kitchen work, but I am open to one-off guest features from Texas pit-masters, abuelas, ranchers, or pastry chefs with a story worth telling. If that is you, send a one-paragraph pitch and a sample of past food writing.
Will you test a recipe I send in?
Sometimes, yes. I read every reader submission and I have tested several reader-shared recipes that became permanent additions to the site (with credit). Send the recipe with a short note on where it came from (grandmother, church cookbook, family tradition), why it matters to you, and what makes it different from versions already published. I cannot promise to publish, but I do promise to read.
How long until I get a reply?
Most messages get a personal reply within 48 to 72 hours, often the same day if I am at the kitchen counter and not under a brisket clock. Press inquiries, syndication requests, and legal questions take longer - usually 3 to 5 business days - because I read them carefully and sometimes consult before responding. I write back to every legitimate message; if you have not heard from me in 10 days, your note probably landed in spam and you should resend.
Can I send recipe corrections or feedback?
Yes - please. I am genuinely grateful for corrections. Typos, ingredient measurement errors, timing inconsistencies, missing steps, broken links, factual mistakes about Texas history or food culture - all of it. Send the URL of the page, a quick description of the issue, and (if possible) what you think the correct version should be. I correct in days, not weeks, and I credit corrections by name when the reader prefers.
Can I use your photos on social media or in a class handout?
For non-commercial personal use (pinning to Pinterest, sharing in a private cooking group, using in a one-time community class handout): yes, with a link back or visible credit to texanrecipes.com. For commercial use (your own blog with ads, a published cookbook, a paid class, a brand campaign): no, without written permission. Write to me with the use case and I will respond with a yes, a no, or a license conversation.
Response Times
Reader questions and corrections: 48-72 hours, usually the same day. Press, syndication, partnership, or legal inquiries: 3-5 business days. Recipe submissions and guest pitches: up to two weeks (I read carefully before responding). If you have not heard back in 10 days, your note is in a spam folder - resend, and I will dig it out.
One last note: this is a one-person editorial operation. Replies come from me, not from a team or an assistant or an AI. If the answer takes a day longer than you expected, it is because I am cooking, not because I forgot. Thank you for writing.