Frequently Asked Questions

What is Kitchen Parade all about?

How to print a recipe?

Looking for a recipe you saw in print?

How to find a specific recipe or a recipe with a specific ingredient

How to share a recipe

How to learn about new recipes

Is it okay to leave a comment?

How do you calculate the nutrition estimates?

What does it mean to "Alanna-size" a recipe?

What about the photographs?

Would you like to publish a photograph?

Advertising & Product Reviews

Product Disclosures

Privacy Policy

Something else?



What is Kitchen Parade all about?

Kitchen Parade is the food and recipe column written by Alanna Kellogg, a second-generation food writer and a home cook in a home kitchen in suburban St. Louis. It features fresh seasonal recipes for everyday healthful eating and occasional indulgences. Read more about Kitchen Parade, its history, its author, its inspiration.


How to print a recipe

Most recipes print on one page, and in side-by-side columns just as they appear online -- so they're easy to shop from, easy to cook from.

To print a recipe, click 'print' on your browser bar. Or click 'print preview' to decide whether to print the first page only. Some longer recipes do fall onto two pages.

Otherwise, copy what you want to print with a Copy/Paste function into your word processing application, then print from there.


Looking for a recipe you saw in print? Beginning in 2005, all columns are online and can be most easily found via Recipes by Year. While some 2002 - 2004 columns are online, many aren't but I’m happy to forward, just drop me an e-mail.


How to find a specific recipe In the search box at the top of each page, enter a keyword of the recipe name. If you remember approximately when the recipe was published, check Recipes by Year. If you remember a main ingredient, check Recipes by Ingredient. If the recipe was published recently, check Most Recent Recipes. If you still can't find it, let me know via recipes@kitchen-parade.com. I'm happy to help!


How to share a recipe Share your family’s favorite recipe! Write to recipes@kitchen-parade.com.


How to learn about new recipes New recipes post several times a month. But to never miss a single recipe, Kitchen Parade is also available via e-mail subscription (here's how to subscribe) and RSS (here's the feed) and Twitter and Facebook.


Is it okay to leave a comment? Yes! I love to hear from readers! And everyone is welcome to comment, you needn't be a food blogger.

If you're intrigued by a column or it triggers a memory or if you make a similar dish: please tell. If you don't understand a technique, wonder about a substitution, question a quantity: please ask. If you tried a recipe and loved it, or tried a recipe and applied a personal touch: please share!

To comment, click 'post a comment' at the bottom of any recipe, then write your comment in the comment box. To 'sign' your comment, leave your name -- or a nickname or if you like something like 'Karen from Minnesota' or just click 'anonymous'. No one, including me, will know more information than you leave, including your e-mail address. You may press 'preview' to look over your message, otherwise just press 'publish'. You'll be asked to type some odd-looking letters in order to publish; this is a pain but prevents an onslaught of automated spam comments.

Your comments often make my day - I thank you!


How do you calculate the nutrition estimates? From 2002-2008, I used recipe management software for Windows called Accuchef for nutrition analysis. The software has many other features but nutrition analysis is what makes/keeps me a power user. I've tried others but always come back to it. You can enter your own recipes but it's especially convenient to import recipes from other sources (click File / Import Wizard). A trial copy allows 60 uses, then it's only $20. I've had a couple of technical issues, both were answered promptly/helpfully by the developer/owner himself. Beginning in 2008, I switched to a Mac and converted to MacGourmet, including its nutrition calculator.


What does it mean to "Alanna-size" a recipe? Regular readers know how committed I am to helping people make informed food choices. That's why every recipe includes nutrition information and Weight Watchers points. But it goes further than that. To me, every-day food is the stuff we can eat in reasonable quantities every single day and indulgences are special treats for every once in awhile. Even before I started to write Kitchen Parade in 2002, I was removing unnecessary fat and sugar from recipes and creating 'real-life' portion sizes. My St. Louis friends started to call these smaller, lower-fat and less-sweet recipes 'Alanna-sized' and the term stuck. Perfecting the basic technique, I've learned to add or increase low- or no-calorie ingredients and flavors to recipes where I've removed fat and sugar. My goal is to make food 'satisfying' -- just enough but not too much.


What about the photographs? My camera and photo equipment is as fancy as my kitchen! Mostly, I try to make the food look real -- and with any luck, to send other home cooks straight into the kitchen, recipe in hand.

I take all the photographs myself. Until 2008, I used a small 5.1mpx point-and-shoot camera that's so small, it gets tucked into my purse and pocket ALL the time. I call it the 'baby Nikon' but Nikon prefers the name Nikon Coolpix S1. In 2008, I converted to a Canon Digital Rebel. In 2010, I upgraded to my new camera love, a Nikon D90 with a 35mm wide-angle lens, the first camera gear that "thinks like me". I also often rely on a compact, lightweight tripod, a 'bounce flash' and other equipment that's featured on this page in my Amazon store. Food photography is a continuing challenge but I am happy to be seeing steady improvements, the longer I practice the craft.

The outdoor shots are taken in my back yard that's proving decidedly photogenic. There's a brick patio with a vine-topped wall, a split-rail fence, beautiful trees (tree people will recognize a mature cherry, a slowly maturing dogwood, mature oaks and sweet gums in the background and a huge weeping fir) and my flower gardens, mostly perennials. Other shots are taken at the kitchen table, a few in the dining room, and during the winter when natural light is scarce, I use a "bounce flash". Beginning in 2009, many shots are taken in the fabulous kitchen (and pool-side) of another home here in St. Louis.

The dishes are usually odd pieces picked up for a dollar or two, ones that let the food be the focus.


Would you like to publish a photograph from Kitchen Parade?
All content on Kitchen Parade is the original creation and property of Kitchen Parade (unless otherwise noted).
You may use photos from Kitchen Parade online, just follow these terms:
(i) Credit the photo to Kitchen Parade directly below the photo with this text "photo provided courtesy of Kitchen Parade" (or something similar, your choice).
(ii) Link the photo and the text "Kitchen Parade" back to http://www.kitchenparade.com/.
(iii) Do not "hot link" the photo, load it onto your own site.
(iv) Do not use a photo for commercial purposes.
(v) Do not alter, transform, or build upon a photo.
These terms apply only to publishing photographs online. For information about the use of photographs in print or any other medium, please contact Kitchen Parade at recipes@kitchen-parade.com.
Photo Policy adopted 7/14/10, revised 10/1/10


Advertising & Product Reviews

ADVERTISING Advertising contributes to grocery budget and operating expenses. If you represent a cookbook or product, this is the fastest way to directly reach the readers of both Kitchen Parade and my food blog A Veggie Venture, with placement options available through Blogher, SixApart and Google. Please contact me via recipes@kitchen-parade.com for more information.

PRODUCT REVIEWS Occasionally publishers and product companies offer to send complimentary copies and samples. I am happy to accept! and at the same time, offer these thoughts.

For KITCHEN PARADE: I occasionally mention cookbooks, products and ingredients that fit Kitchen Parade's mission of 'fresh, seasonal recipes for everyday healthful living and occasional indulgences'; that I especially like; that I have learned to rely on over time; and that are readily available to Kitchen Parade's readers. Here are examples, a generic product mention and specific product mention. If you represent a cookbook or product that fits, please send me an e-mail via recipes@kitchen-parade.com for more information.

For A VEGGIE VENTURE: I never write product or cookbook reviews, per se, for A Veggie Venture, my food blog about vegetables. But since it's published online with a broad readership and is my food playground, I do create more latitude to mention books and products that are on topic (that is, somehow connected to vegetables) when they're ones I am called to cook from and like and think my readers might, too. Here are examples, a cookbook example and a product example; please note that both had 'take-away lessons' that made them worth mentioning, beyond the products themselves. If you represent a cookbook or product that fits, please send an e-mail via recipes@kitchen-parade.com for more information.

For companies eager to approach food bloggers, I recommend the thoughtful Do's & Don'ts of Marketing to Bloggers.


Product Disclosures

COMPLIMENTARY PRODUCTS Like many food bloggers, I accept complimentary cookbooks from publishers and food products from food manufacturers. Naturally, these companies send me stuff hoping that I will write about them in a positive light. Here is my promise: when I do accept a product, I will (1) only mention a cookbook or a product that I actually use and really like myself and (2) disclose that it was given to me.

PRODUCT COMMISSIONS When I link to a cookbook, food product or anything else that's available for sale on Amazon, if you purchase it (or anything else after clicking through to it), I will earn a small commission.


Privacy Policy

BlogHer, SixApart & Amazon
Kitchen Parade and A Veggie Venture use third-party advertising companies to display advertisements during your visits. These companies may use information (NOT including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of particular interest to you.

Google
Kitchen Parade and A Veggie Venture use Google's AdSense program to display advertisements during your visits. Google may use information (NOT including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of particular interest to you. If you would like more information about this practice by Google and to specify your interests, please visit here. You may also opt out of having this information used by Google and some other advertising networks by visiting here. In addition:

  • Google, as a third party vendor, uses cookies to serve ads on Kitchen Parade and A Veggie Venture
  • Google uses the DoubleClick DART cookie which enables Google and its partners to serve ads to you based on your visit to Kitchen Parade, A Veggie Venture and/or other sites on the Internet.
  • You may opt out of the use of the DART cookie by visiting the Google ad and content network privacy policy.
Privacy Policy Revised 12/4/09


Something else?

Have I missed something? Leave a comment or contact me via recipes@kitchen-parade.com.

~ Alanna Updated 7/14/10





Thank you. Three years ago I achieved my goal with Weight Watchers. I maintained it for about a year. Now I am about 10 pounds over goal and have decided to go back to WW this week. YOU have inspired me.
 
Hi Alanna,
I am trying to print the pumpkin lasagna recipe and have tried all of your suggestions. It does not print. Copy and paste to word -- appears on the computer document, but does not print,
Thank you
 
Da$&@;mn technology. If you would like to email me at blog At kitchen hyphen parade dot com, I'll fix you up. So sorry for extra effort.
 

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna