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For any questions or partnership opportunities (i.e. cookbook reviews, product reviews, private recipe development, brand partnership, brand ambassadorship, featuring sarcastic cooking recipes on your site, etc.) please feel free to contact me via email, Stefanie at  sarcasticcooking@gmail.com.

For any media and cookbook related inquiries, please reach out to me or Ariana Philips (aphilips@jvnla.com) or Jill Browning (jillb@pagestreetpublishing.com).

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24 Comments

  • Reply
    Leah
    December 20, 2023 at 8:17 am

    Hello! I’m planning to make your tart cherry, walnut, oatmeal cookies for the holidays. Can I use fresh cherries instead?

  • Reply
    Joan
    January 8, 2022 at 3:46 pm

    Hi Stephanie,
    My mother in law had a Polish cook and we all loved her Kielbasa. The sauerkraut was simmered in beer for ages. Chopped and sauteed onions were added, sometimes with caraway seeds, chunks of Polish sausage & dill. This simmered for 1 – 2 hours, stirring often, tasting of course. More beer was added as needed. After a large family luncheon, I had put my plate down by my feet (we were sitting all over the house) when someone said “Look at Diana”. Diana was my food-fusser 2 yr.-old daughter.
    She was on her hands and knees lapping up the left-overs of my Kielbasa as fast as she could. At 51 years old, she still loves it!
    Joan

  • Reply
    Patricia Griesemer
    January 5, 2022 at 1:12 pm

    I am IN THE MIDDLE of making the “Balsamic Pomegranate Pot Roast” and NO WHERE in the recipe do you STATE the amount of POMEGRANATE Seeds to add!!!!!! In the INSTRUCTIONS when you say to add veggies and garlic, you also say to add, “Pomegranate seeds”…..HOW MUCH?????
    Patricia Griesemer

    • Reply
      Stefanie
      January 5, 2022 at 1:51 pm

      My apologies. Add a 1/2 cup to the pot roast and reserve 1/4 cup for garnish at the end.

      • Reply
        Patricia Griesemer
        January 5, 2022 at 1:55 pm

        Thank You. 🙂

        • Reply
          Stefanie
          January 5, 2022 at 1:56 pm

          You’re welcome! Enjoy!

      • Reply
        Patricia Griesemer
        January 5, 2022 at 2:07 pm

        Sorry to bother you again…..Under “Cook Time” (which is printed above “Ingredients”) you write: “4 hours 45 minutes”.
        However, at the end of the Instructions you state: “Cook covered in the oven for 4 hours.”
        I did notice that where you wrote “TOTAL TIME”, you stated : “4 hours 50 minutes” which makes me think the 4 hours and 45 minutes was what is intended but because it is not what you stated at the end of the Instructions, I wanted to check and verify.
        Which cooking time do you recommend?
        Thank you

        • Reply
          Stefanie
          January 5, 2022 at 7:14 pm

          4 hours is the correct time. In the full time above I take into account the browning of the roast and cooking of the veggies. But all Ives are different so if you feel like yours runs a bit hot it may take less time than the 4 hours. Sorry for just getting back to you now.

          • Patricia Griesemer
            January 6, 2022 at 11:09 am

            Thank you 🙂

  • Reply
    Mary Kay
    September 1, 2021 at 10:45 am

    Dear Stefanie,
    Just wanted to say how much I loved your “about me” part of your site. I knew there was a Wholefoods Jumble Cookie knock-off recipe somewhere online and was glad I found it from you. My son and I are supposed to be on a “gut healing” diet…which could be recoined…the concentration camp fast… it is SO miserable and the recipe bloggers are thrilled to show you a photo of a KETO cinnamon bun that if you bit into you’d think was semi-solidified concrete still hardening. I know you’ve seen them, these photos of foods we love but redone with KETO all eggs, almond and coconut flour and Stevia. It’s so awful. Looking at the photos gets you all excited for that anticipated taste and then…anyway, hopefully you don’t know. When I want to cheat I want the real deal. SO glad I could find a lot of REAL here. You made my morning!
    MK

    • Reply
      Stefanie
      September 2, 2021 at 8:49 am

      Thanks for your sweet comment. YOU made MY morning!

  • Reply
    Richard Ehlert
    June 24, 2021 at 4:24 pm

    On the on Lardon and Tomato Tagliatelle, can you substitute a smaller portion of sundries tomato’s?

    • Reply
      Stefanie
      June 25, 2021 at 9:11 am

      Yes… you could totally do that. You just might need some more oil or pasta water since you’re losing the sauciness from the cooked down tomatoes.

  • Reply
    JON
    September 23, 2020 at 8:18 am

    HI WHERES THE RECIPE FOR THE MINESTRONE SOUP

  • Reply
    mike
    June 7, 2020 at 10:03 am

    Hi,
    I liked the vegan baked beans, a lot. Thank you

    https://www.sarcasticcooking.com/2019/06/10/instant-pot-vegan-baked-beans/

    One thing I did note is that your cooking time was 22 minutes…..may work for soaked beans but for dry beans it needs 40 minutes plus natural release to be softer.

    I will be using this recipe ongoing, it was really good.

    • Reply
      Stefanie
      June 7, 2020 at 11:04 am

      Thanks so much for making the recipe and for your feedback. I will adjust the recipe and tinker with it a bit more based on your suggestions. Thanks again!

  • Reply
    Babs Hannaford
    January 17, 2020 at 1:18 pm

    Hi there, I want to make your coq au vin recipe, and I see butter & flour on the ingredient list but not mentioned later… I assume it is to thicken the stew? Does it go in before the oven or afterwards?

    • Reply
      Stefanie
      January 18, 2020 at 7:38 am

      I adjusted the recipe. Thanks for catching that!

  • Reply
    Pdub
    March 5, 2019 at 11:13 am

    Hello from Homer Glen. I just pe-ordered your cookbook after reading about it in the local Patch. I’m the cook in the house & always looking for new recipes. I’m following a carb restricted diet (diabetic) and having great success lowering A1C numbers, losing weight. This is a question and suggestion. I haven’t read completely thru your blog yet but plan to soon. I don’t know if you have any low carb recipes or keto recipes available. Creating/adding a low carb recipe section would certainly draw more attention to your blog and/or cookbook. Folks following a low carb/keto diet are looking for nutritional breakdown (servings, calories, calories from fat, sodium, carbs, protein, etc) included with each recipe. Please give it some consideration. Take care and wishing you the best of success. Thank you

    • Reply
      Stefanie
      March 6, 2019 at 10:54 am

      Thanks for ordering the book and for your suggestions. I am not following the keto diet. I am not a registered dietitian so I do not feel totally comfortable dishing out nutritional information. I try to include a variety of vegan, dairy free, carb free, gluten free, low carb and even whole30 types of recipes on the site. Feel free to search through for any recipe that fits your dietary restrictions. Thanks for commenting.

  • Reply
    Lyn Dauphin
    October 21, 2018 at 10:56 am

    Your English muffin recipe calls for 2 tsp baking powder dissolved in 1 tbsp water — but I don’t see that it’s used…
    Please explain. Thank you so much!

    • Reply
      Stefanie
      October 22, 2018 at 9:33 am

      My mistake. You add in the mixture once the dough has risen. I will adjust the recipe.

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