House rules

Community Guidelines

Last updated

The Uncle Larry community is a place to share real home cooking: your recipes, your videos, your family stories and your photos. These guidelines explain what gets approved, how credit works and how we protect your privacy. Larry reviews every submission by hand before it appears, so nothing goes live automatically. If something about your post needs fixing later, just get in touch and we'll update or remove it.

Quick answer

Share only work you made or have the rights to. Keep it about food, cooking and the stories around them. Every post is reviewed by hand before publishing and is credited to you with your chosen name and links. Your email is never shown. You can ask for a correction or removal at any time through the contact page.

What gets approved

Your own work

Recipes, photos, videos and stories you made or have permission to share.

On topic

Italian and Italian-American food, sausage and peppers, and the meals and traditions around them.

Honest and kind

Describe your experience in your own words. Be respectful of other cooks and traditions.

Safe cooking

Cook sausage to a safe internal temperature (USDA: 160°F for pork, 165°F for poultry).

What we decline

Copied content

Recipes, photos or videos taken from someone else without permission.

Ads and spam

Pure promotion, link drops or paid placements disguised as posts.

Reviews of named businesses

Restaurant scores follow our separate review method, so community posts don't rate businesses.

Personal details

Phone numbers, home addresses or other private information.

FAQ

Who reviews submissions?
Larry reviews each submission by hand. Nothing is published without approval.
Can I edit or remove my post later?
Yes. Send a request through the contact page and we'll update or remove it.
Why was my post declined?
Usually because it was off-topic, promotional, or we couldn't confirm it was your own work.
Are community posts sponsored?
No. Community posts are unpaid. Any sponsored content on the site is labeled separately.

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.