Who writes under the Fondfolk name
Recipes and kitchen notes carry the Fondfolk byline. Clara is our named editorial voice in writing and emails, not a separate chef or a person with claimed professional credentials. The publisher remains responsible for what appears here. We do not create expert biographies, qualifications or personal cooking histories to stand behind a page.
The About page explains the publication and its free and paid offerings. Questions and corrections go to our contact page.
What a useful recipe needs
Amounts need their preparation state: cooked or dry, peeled or whole, drained or with liquid. The method should say which pan is needed, what happens before the clock starts and which cue decides when a stage is finished. A short recipe can be complete; a longer one earns its space by answering a practical question.
Additional notes should explain a choice, a preparation step or a problem specific to that recipe. We keep ingredients and the method easy to reach with a jump link and print control. A long introduction is not a substitute for clear instructions.
Sources and adaptations
When a recipe is adapted from another publication, the reference belongs with the recipe. Material changes and preparation choices should be clear. A source credit does not mean the source cooked our adaptation, endorsed Fondfolk or verified its timing.
Food-safety and preservation guidance needs an authoritative reference, such as a government food-safety service or university extension publication. Complete curing, fermentation and canning procedures must stay tied to their researched proportions and conditions. A general kitchen calculator is not a way to redesign those processes.
Estimates of servings and time help with planning. They are not measured results unless a page identifies the supporting work. A cooking claim should describe only the evidence available for that exact recipe and version.
AI assistance and food images
We use AI-assisted drafting and editing to help organize instructions and explain practical decisions. That assistance does not establish a first-hand result, professional qualification or personal memory. Claims, quantities and source references still need checking.
Some food images are AI-generated editorial illustrations. They should not be read as photographs documenting preparation of the recipe. A credited photographic source has its own attribution and licence information beside the image. Illustration is separate from evidence of a cooking result.
Corrections and recipe feedback
Send the page link, exact ingredient or step, and the part that was unclear. For a cooking problem, include the quantity made, pan size, starting ingredient state, substitutions and the stage where the result differed. You can share those details without supplying a personal story or a photograph.
A substantial published revision should have a truthful update date; the original publication date stays attached to the page. We preserve source credit and distinguish corrections from optional variations. We do not publish a submitted name, story, recipe or photo without confirming permission and credit.
Recommendations and reader choice
Affiliate links are identified, and the affiliate disclosure explains the commercial relationship. A recommendation should explain the job a tool can do and its limits. It should not imply hands-on testing that did not take place.
Individual recipes, kitchen tools and the three-dinner starter are free to read. Paid cookbooks and Dinner Club are separate offers, with their details on the relevant product pages.