Frequently Asked Questions

I’ve compiled a list of some of the most common questions I get from readers. Hopefully this is helpful for you, and if you have a question not answered below, please send me a note! I’d love to hear from you!


May I use one of your photos on my website/blog?

First of all, thank you! Please ask me first, and do keep in mind that all of the photographs on Fork Knife Swoon are taken by me, and are copyright protected. Nothing riles me more than someone stealing a photograph and passing it off as their own. I’m generally not opposed to non-commercial usages of a single recipe photo along with proper attribution and a link back to the original post.

Please contact me if you’d like to use my images for commercial purposes.

What about your recipes?

Unless otherwise noted, all of my recipes are original and have been developed exclusively for Fork Knife Swoon. Some are based on family recipes, inspired by great restaurant meals or farmer’s market finds, and others were created specifically for sponsors. No recipe, written post or other instructions may be reprinted without permission.


What type of camera do you use?

In 2011, when Fork Knife Swoon was simply a burgeoning hobby, I purchased Nikon’s lowest-end crop-sensor DSLR: the Nikon D3100 (which has since been discontinued), along with an 18-55mm kit lens and a 35mm f/1.8g (dx) prime lens. For the first couple of years, I shot entirely with the later. The Nikon D3300 would be a comparable – and actually quite improved – entry-level DSLR camera, today.

In 2013, I added a 50mm f/1.4 (fx) lens to my collection, which quickly became my primary lens.

In October 2014, I upgraded my camera body to a full-frame Nikon D750, which is great. Almost without exception, I shoot in natural light, and for most food/table shoots, I also use a sturdy Manfrotto tripod.

Find more specifics about my about my photography, setup and gear here.


I made your recipe and something went wrong…

I would honestly like to know all about your cooking questions, successes and even failures in making my recipes. I spend a lot of time testing and retesting recipes, and the ones that end up on Fork Knife Swoon are the best that come out of my kitchen. That being said, I’m always curious about how the recipes translate to other people’s kitchens/cooking styles/flavor preferences/etc.. I love the process that goes into cooking and creating a great dish, and my sincere hope is that together in this space, we can create a collaborative, inspiring, and of course food-loving community.

If you ever have a question about a recipe, or a great suggestion, or even just want to chat about food or life, please don’t hesitate to comment or email me at laura [at] forkknifeswoon.com.


Do you have any food/diet restrictions?

The short answer is no. However, I do like to emphasize fresh, seasonal, fruit-and-vegetable-centric recipes in this space, which reflects the way that we actually eat. I’m not strictly vegan/vegetarian/gluten-free/etc., but you will find that many of my recipes are. I look for seasonal, organic ingredients, and try my best to buy as much as possible from local farmers. I love being able to go just down the road and pop in at the farm stand for produce picked that morning.


Advertising on Fork Knife Swoon.

Fork Knife Swoon offers a limited number of display ads in several sizes, reaching thousands of visitors each day. Please contact me for details, site analytics, and rates.

As of June 2013, I began working with select brands to create unique, sponsored content. These like-minded companies and products are carefully curated. If you would like to partner with Fork Knife Swoon for an upcoming project, please send me a quick note.

Can I send you a product to review?

I don’t accept free products in exchange for product reviews. However, I do occasionally accept sponsored posts; Read more about advertising and sponsorship opportunities here.

Join the Conversation

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advise to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you for following along!

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