This page explains how Hill Country Weekly writes, checks and updates its recipes and food articles.
Who writes our content
Every recipe and article is published under the name of the person responsible for it. Each author has an author page with a short bio and a list of their posts.
Recipes
- Ingredient amounts, cooking times and temperatures are written so a home cook can follow them without guessing.
- Meat, poultry, seafood and egg dishes follow the USDA safe minimum internal temperatures.
- Where a dish can be made ahead, frozen or swapped for a common allergy, we say so in the post.
- Photos show the dish described in the post. We don’t use another site’s photos as our own.
Sources and facts
- When a post uses outside facts, such as food-safety rules, nutrition data, food history or news about a local farm, market or restaurant, we link the source in a “Sources” list at the end of the post.
- We prefer primary sources: USDA, FDA, state agencies, universities and the businesses or events themselves.
- Nutrition information is an estimate and is not medical advice.
Headlines and images
Our headlines describe what is in the post. We don’t use clickbait, exaggerated claims or images that don’t match the content.
Dates, updates and corrections
- A post shows the date it was first published. If we make a real change, such as a fixed step, new tips or new information, we update the post and its “updated” date.
- We don’t change dates on old posts without changing the content.
- If you spot an error, tell us through our Contact page. We review every report and correct mistakes promptly.
Advertising
Hill Country Weekly is supported by display advertising. Advertisers have no say in what we write. If a post is sponsored or contains affiliate links, we say so clearly in that post.
