Contact

Hi, I'm Nate — and yes, a real person actually reads what lands in this inbox. Whether you tried the Crock Pot Chili Mac last night and have a question, spotted a typo in a cook time, or just want to say the Mediterranean Hummus Bowl saved your Tuesday, I'd genuinely love to hear from you. Here's how to reach me and what to expect.

The Fastest Way to Reach Us

Email is the best and really the only reliable way to get in touch: [email protected]. I read every message myself. I can't promise a same-day reply during a busy week of testing recipes in my (very small) kitchen, but I do answer everything, usually within a couple of business days.

What Kinds of Messages Are Welcome

Short version: almost anything dinner-related. Longer version, here's what regularly shows up in the inbox and is always welcome:

• Recipe questions — substitutions, timing issues, «my sauce broke, help» — send details and I'll do my best to troubleshoot.
• Corrections — wrong ingredient amount, a step that's unclear, a typo in a cook time. I take these seriously; you can read more about how corrections get handled in our Editorial Policy.
• Content suggestions — dishes you'd like to see turned into a weeknight version, categories you wish we covered more (more soups? more five-ingredient dinners? tell me).
• Technical issues — broken links, a recipe card not loading, print button acting up.
• Collaborations and partnerships — brands, fellow food writers, and anyone interested in working together should check out our Collaboration page first, then email with the details.
• Press and media — interview requests, feature inquiries, or anything press-related.
• General kindness — if a recipe worked out for your family on a hard night, that email genuinely makes my week. Truly.

Tips for a Quicker Reply

I try to answer everyone, but a little detail up front helps me help you faster:

• Name the exact recipe or page you're asking about (a link is even better).
• Mention what you changed, if anything — pan size, slow cooker brand, ingredient swaps. Small tweaks often explain big differences in results.
• If it's a correction, tell me exactly what looks off so I can double-check against my notes and fix it quickly.
• For collaboration or press emails, a quick summary of who you are and what you're proposing goes a long way — no need for a full deck upfront.

A Quick Note on Food Safety

I test every recipe on this site in my own kitchen with an actual stopwatch, but ovens, stovetops, and slow cookers all run a little differently, and everyone's ingredients and equipment vary. If you have food allergies, dietary restrictions, or health concerns, please use your own judgment, check ingredient labels, and consult a medical professional where appropriate — nothing here replaces that. Cook meat, poultry, and eggs to safe internal temperatures, and if a dish (or an ingredient) doesn't smell or look right, trust your gut over the recipe card. For the full picture on how we handle this kind of guidance, our Disclaimer has the details.

Comments, Community, and Playing Nice

If you're commenting on a recipe or reaching out with feedback, a quick read of our Community Guidelines helps keep things friendly and useful for everyone — we're all just trying to get dinner on the table here, no judgment, no gatekeeping.

Who You're Actually Talking To

The Weeknight Plate is a one-person kitchen operation. No test-kitchen staff, no ghostwriters — just me, Nate Calloway, a former project manager turned home cook, cooking in a Chicago galley kitchen with my daughter occasionally «helping» and my wife Priya's night-shift schedule as the whole reason this site exists. If you want the longer story of how a guy who grew up on a two-week dinner rotation ended up running a food blog, that's all on the About Us page. You can also find more of what I'm cooking and pinning over on Pinterest.

Let's Talk Dinner

Whatever brought you here — a stuck recipe, a correction, a partnership idea, or just wanting to say hi — I'm glad you reached out. Drop me a line at [email protected] and I'll get back to you as soon as I can, coffee in hand, probably between recipe tests.