Who produces our content
Prime Food Recipes is published by Herry. Our contributor roster, individual editorial roles and professional qualifications are not publicly specified. This page should not be read as a claim that recipes receive review by a chef, dietitian or dedicated food-safety specialist.
Our focus is practical home cooking: approachable recipes, weeknight meal planning, pantry meals, budget-friendly ingredients and beginner kitchen techniques. We aim to help everyday cooks understand not just what to do, but which measurements, equipment choices and cooking cues matter. A recipe’s presence on the site does not, by itself, mean it has been personally tested.
Editorial responsibilities
Our editorial aim is to prioritize clear, reproducible instructions over promotional claims. Our standards call for checking ingredient quantities, yield, equipment, pan dimensions, timing and agreement between ingredient lists and preparation steps. Instructions should identify ingredient forms, use clear measurements and distinguish approximate cooking times from observable texture or appearance cues.
We aim to explain the limits of substitutions and recipe scaling rather than imply that every variation will produce the same result. Adaptations should be identified and credited, and any claim of personal testing should be supported by documented testing. Nutrition figures should be presented only with a calculation basis and clearly labeled as estimates.
Funding and commercial arrangements are not publicly specified. No particular sponsorship, commercial relationship or independent-review structure should be assumed from this page.
Sources and review
Our source and review standards call for primary references when an instruction affects food safety. USDA, FDA and FoodSafety.gov guidance should inform cooking temperatures, rest times, thawing, cooling, storage and reheating advice. Recipe anecdotes are not a substitute for current official guidance.
Our safety guidance should keep quality cues separate from safety checks: browning, clear juices, texture or elapsed time alone do not establish that food is safe. Where a temperature check is required, instructions should call for a food thermometer. Relevant recipes should also address clean handling and separation of raw ingredients from ready-to-eat food.
Ingredient notes should flag relevant allergens and remind readers to check product labels and consider cross-contact. A substitution cannot guarantee that a dish is allergen-free. Our recipes are general cooking information, not personalized medical or dietary advice; individual allergy and medical-diet questions belong with a qualified healthcare professional.
These are our editorial standards and review priorities, not a claim that every existing page has completed a formal review or personal kitchen test.
Corrections
If you spot a possible error, email [email protected] with the article title or page link, the ingredient or instruction in question, and the change you believe is needed. A supporting source is especially helpful for food-safety concerns. Please send only information needed to understand the issue and avoid sensitive personal details.
Our intended correction approach is to examine the disputed instruction against supporting evidence, revise it where warranted and explain substantive corrections on the affected page. We do not promise a fixed response or correction deadline. If an instruction appears unsafe, do not rely on it while awaiting a reply; consult current official food-safety guidance.