Recipe Writing Basics
Professor: “Do you have a formula or template for writing a recipe?”
Chef Alex: “Writing a recipe uses the same recipe structure we talked about in ‘How to read a recipe’”
Professor: “I know you have written hundreds of recipes for others, but do you also write for yourself?”
Chef Alex: “If I write for myself, I might just jolt down a few lines on a piece of scrap paper. However, if I write a recipe for someone else to follow, I feel I take on the responsibility of writing it in a manner that is easily understood.”
Professor: “Can you go through the process for me?”
Chef Alex: “Sure, as I said, it is basically the same as ‘How to read a recipe,’ but more detailed.
A recipe is a list of ingredients with instructions on preparing a dish. There is more than one way to write a recipe, but almost all use the same rules.”
Professor: “Is that the way it has always been done?”
Chef Alex: “No, the old masters of classic cuisine did it a little differently. Escoffier (1846-1935) gave no ingredient list but would dive right into the directions and, sometimes, give the amount to use. However, he did make it clear that his recipes were not for novices.
Scrambled Eggs Rachel Oeufs Brouillés Rachel
Add some truffles, cut into dice, and some asparagus-tips to the scrambled eggs. Place on a timbale; put a fine little bunch of asparagus-tips in the middle, and surround with a crown of sliced truffles.
Fannie Farmer, who was big on exact measurements, in her Fannie Farmer Boston Cooking School Cookbook from 1898, used ingredient lists. I have a book called ‘The Dinner Year-Book’ by Marion Harland, from 1878, with ingredient lists for some recipes. But as far as I know, Eliza Acton (1799-1859) was the first to include an ingredient list. Her cookbook, ‘Modern Cookery for Private Families,’ was published in England in 1845.
The structure and style of recipes can vary, but they generally follow a standard format to make them easy to follow.
- Recipes are often presented in a structured format with clear headings and sections.
- Ingredients and instructions are typically separated for easy readability.
- Instructions are more explicit and broken down into step-by-step procedures.
- Precise measurements are provided, and cooking times are more accurate.
- High-quality photographs or illustrations are typical, providing visual guidance.
- Some recipes include process photos to demonstrate key steps.
- Many modern recipes cater to specific diets, with labels like gluten-free, vegan, or keto.
- Nutritional information is often included for those who are health conscious.
- Recipes reflect a more diverse range of cuisines and ingredients influenced by globalization.
- Fusion recipes that combine elements from different culinary traditions are more common.
- Language is often simplified and user-friendly, catering to both novice and experienced cooks.
Some recipe writers prefer to split the page into two columns with ingredients and directions side by side.
3 ¾ cups coconut milk Pour the coconut milk and stock into a saucepan.
¾ cup chicken stock
3 tablespoons laksa paste Stir in the laksa paste.
Another popular format is where the ingredients are embedded in bold within the context of the directions.
For 4 servings, cut off the top and bottom of 2 large onions. Remove the skin and cut each onion in half.”
Professor: “Interesting, but let’s return to recipe writing today.”
Chef Alex: “The recipe writing process can be straightforward and intuitive but sometimes complicated and structured. However, without rules, you can leave a cook confused, frustrated, and with less than satisfying food.”
Professor: “I can see that writing a recipe for yourself is one thing, but if you write it for someone else, does it matter who you write it for?”
Chef Alex: “Yes, it helps to know your audience before writing the recipe. Is the recipe for a children’s cooking class or for a group of professional chefs? Is it a 5-minute, one-pan recipe or a multi-course culinary masterpiece?
Let’s take a look at the Anatomy of a Recipe.
Title
The name of a dish. Just the title of a recipe can invite a person in or out.
The title should be informative, as descriptive as possible, and brief; listing every ingredient in the title is unnecessary. What would you rather make: Mushroom Bomb Green Lentil Pasta or Pasta with Mushrooms?”
P: “I think I would take the Pasta with Mushrooms.”
Chef Alex: “If you use foreign or classic words in the title or the description section, do it descriptively rather than literally.
You can also use an English title and the foreign title in the description area. It is not advisable to mix languages. Lemon Chicken and Poulet au Citron are both preferable to Chicken au Citron. Of course, the rule has a few exceptions: Cherries Flambé and Beef Bourguignon, for example.
In writing the title of a recipe, think also about indexing if you are planning to save the recipe. The more precise and informative the title, the easier it will be to index.
‘Grilled Chicken Breast with Peach Salsa and Rice Pilaf’ is a descriptive title. It shows the chicken breast is grilled and served with peach salsa and rice pilaf.
When using recipes created by others, you should give credit where credit is due. The title is not necessarily the best place to do it. ‘Aunt Nellie’s Sweet Concoction’ may be cute, but it tells me nothing about the dish.
Acknowledgments can be given in the ‘Description’ or ‘Additional information’ sections.”
Professor: “I guess that goes for recipes as for any other writings.”
Chef Alex: “Some recipes are part of or a subsidiary of another dish. Certain sauces, marinades, pastries, or garnishes, for example, are complete recipes in themselves and, for quick references and indexing, should have distinctive titles of their own. More about that later.
Let’s take a look at a few examples of Titles:
- Grilled Polenta with Wild Mushroom Sauce
- Pita with Turkey, Carrot, & Cottage Cheese
- Stuffed Chicken Thighs with Pasta and Basil-Tomato Sauce.
Description (head notes)
The description, or head note, can also be an introduction to a dish. It can be placed before or after the title, but it is not always necessary. The description is a good place to say something about the recipe—where did it come from? When did you first see it? Is it a variation of another recipe? The description can also tell about usage, serving ideas, unique ingredients, or special techniques used or required. Sometimes a recipe can appear dull. Still, if it is attached to an anecdote about the origin, history, peculiarity, nationality, or any other interesting aspect, it might give the recipe more personality. Mainly, the description can help the reader envision the dish by translating or explaining the title.
Descriptions (head notes):
- My great-grandmother brought this recipe with her from the old country.
- My husband, the doctor, invented this recipe one weekend at our beach house.
- I have been making my own pasta since I got a pasta machine for Christmas; this one is my favorite.
Servings / Yield
Servings or yield should be included in every recipe. It is often placed at the bottom of a recipe, but some find it convenient to place it immediately after the title or description to inform the reader of the amount or number of servings it yields.
When the amount of a recipe is used, it is straightforward (amount: 1 gallon); you can adjust the recipe to your needs (128 ounces, 16 cups).”
Professor: “I have seen some recipes using Serves, and some use Servings. Is there a difference?”
Alex: “Good point; it can be confusing. If a recipe says it serves 4, are four eighty-year-old ladies coming to tea, or are four lumberjacks coming for dinner? And is this recipe to be served alone, or is it a part of an eight-course dinner? There are other factors to consider: time of day, and is this recipe paired with others to create a full meal? Using the term servings (meaning average servings) is often preferable to the term serves.
If both servings and yield can be used, so much better (as in Yield: 2 eight-ounce loaves, 8 servings, or Yield: 1 cup, 4 servings)”
Professor: “I saw a recipe, not too long ago, for an appetizer, but I thought it might be good for an entrée.”
Chef Alex: “Some dishes can be used as an appetizer or entrée. In that case, write the yield as both (Yield: 4 servings as an entrée or 6 as an appetizer). Be as informative as possible.”
Professor: “So if you are working on a recipe for a new dish, how do you know many servings it is?”
Chef Alex: “In order to determine serving size and number of servings, measure your recipe when it is finished—using tablespoons, cups, ounces, or grams—and choose your desired serving size and total number of servings per recipe. For example, if a soup recipe makes 1 quart of the finished product, you may decide that the recipe makes four 1-cup servings.
Ingredients
The ingredients list should be clear and concise and state the ingredients used and the amount and form they should be in.
List ingredients in chronological order. The ingredients list is one of the essential parts of a recipe.”
Professor: “So it is basically a shopping list.”
Chef Alex: “Yes, but it should be listed in the order that it will appear in the directions. As an example: “Sauté onions in butter.” Onions are listed first, and then butter. If the “Directions” state, “melt butter and add onions,” butter should be listed first, then the onions.
Even though the list of ingredients is basically a shopping list, if a recipe combines more than one recipe, ingredients should be listed separately under each subheading, such as Cake-Filling-Icing. This will help break down an otherwise lengthy and complicated recipe into smaller segments. A pie, for example, has a crust and a filling, so break up the ingredient list with headings such as ‘Crust’ and ‘Filling.’ A Cream Puff is a combination of baked Choux Paste and Pastry Cream. Both recipes call for eggs, but eggs should be separated under each subheading.
Suppose the recipe is a salad with a dressing, for example. In that case, it will be easier to follow if you indicate a subhead for ‘salad’ and one for ‘salad dressing’ with the respective ingredients grouped in the categories. This should follow through to the directions, too.”
When several ingredients are used simultaneously (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume.
If there is an item with two preparations, list them in order; for example, if you need the zest and juice of an orange, list the zest first, and then the juice since that is the order you will do the preparation.
Do not use two numerals together. You need to set off the second number in parenthesis. This comes up with the sizes of packages. For example, ‘1 (8-ounce) package cream cheese.’
If the preparation of an ingredient is simple, place that technique in the ingredient list, as in ‘3 eggs, beaten’ or ‘4 ounces butter, softened.’
It is better to use generic names of ingredients than brand names (semi-sweet chocolate chips, not “Tollhouse chips.).”
Professor: “But sometimes there can be a big difference between two brand names of the same thing. Some mayonnaises are thicker than others. I imagine it can make a difference if used in a recipe.”
Chef Alex: “That is correct. I try to use only generic names in the ingredients list. If I think it is important to specify the brand, I’ll do so in the notes.
Some large brands are very protective of their brand name and trademarks, and others will only be happy if you use their brand name. As an example, you will see Tabasco used in many recipes. If you wrote ‘hot pepper sauce,’ some might use one of the hundreds of hot pepper sauces, maybe a very spicy, thick oriental style hot sauce, and get a different result. Even kosher salt is different from brand to brand. Of the two leading kosher salt brands, one is denser than the other. If you use kosher salt only to sprinkle over your steaks, it might not make much difference, but if you are making a brine, you need 16 ounces of one brand, but only 12 ounces of the other.”
Professor: “I love blue cheese, and I know there can be a big difference between the brands.”
Chef Alex: “Good example. If you use blue cheese to make dressing, the outcome will differ depending on the brand.
But, as mentioned before, using the right product is more important than the brand name. Sugar comes from fine white to dark brown. Flour comes in many forms and must be specified; if you use cake flour to make pizza dough, you will not get a good result.”
Chef Alex: “In this recipe, notice the strawberries are sliced, the walnuts and the shallots are chopped before measuring, and the recipe for the dressing is listed separately.”
Chicken, Spinach & Strawberry Salad
Ingredients
1-pound boneless, skinless chicken thighs
½ teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon ground pepper
8 cups baby spinach
2 cups sliced strawberries.
¼ cup feta cheese (Optional)
¼ cup chopped toasted walnuts
6 tablespoons Balsamic Vinaigrette (see Associated Recipes)
Balsamic Vinaigrette
½ cup extra-virgin olive oil
½ cup balsamic vinegar
1/4 cup chopped shallot.
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon freshly ground pepper.
If a recipe is part of a finished product that includes other recipes, use cross-references as ‘see next page’ or ‘recipe to follow.’”
Professor: “Can you explain how to write it if an ingredient is used twice in a recipe.”
Chef Alex: “If an ingredient is used more than once in a recipe, it can be combined and then separated under” Directions” or listed under two separated amounts (10 ounces + 5 ounces). List the total amount at the place in the ingredient list where it is first used, then add ‘divided.’ In the direction section of the recipe, indicate the amount used at each step. For example, ‘1 cup all-purpose flour, divided,’ then in the direction ‘Sift 3/4 cup of the flour with the…’ and later, ‘Sprinkle the remaining 1/4 cup of flour on top of….’”
Professor: “It wasn’t until I started to do a little baking I noticed water used as an ingredient.”
Chef Alex: “Water is listed only if it is a part of the recipe, as in yeast bread, where the exact amount and temperature are vital. If water is used only for boiling, rinsing, or adding to the bottom of a pan to create a double boiler, it is always omitted from the ingredients list.
Equipment should not be noted in the ingredients list. If you wish to list a unique piece of equipment or utensil, it can be listed under ‘Notes’ or under its subheading, either before the ingredients list or after the directions.
Amounts:
Be specific and list the exact amounts needed; include the state of ingredients (i.e., frozen, fresh, thawed, canned), the size of cans or packages, and the complete name of the ingredient.
Be careful not to use two numerals together when listing amount and size, as in 4 4-ounce fillets. To eliminate confusion, use parentheses, as in 4 (4-ounce) fillets or, even better, four 4-ounce fillets. For example, “4 fish fillets” isn’t specific; a better listing might be “Four 4-ounce frozen salmon fillets”.
Is the pasta fresh or dried? Is the shrimp raw or cooked? Some items can be purchased in different forms: soft/firm, solid/fluid, fresh/dried, fresh/frozen, whole/shredded, salted/unsalted, and so on. If possible, specify. Avoid, if possible, using ½ or ¼ of units like cans, bottles, or packets.
Is ½ (12-ounce) can of tomato puree 6 or 12 ounces? If you need 6 ounces of tomato puree, write it as such. It doesn’t matter what size can it came from anyway.
Unit:
Avoid abbreviations when writing units such as measuring spoons and cups; spell out measurements and amounts, if possible. While some recipe formats allow for uniform abbreviations for units of measurement, you are better off spelling them out. This applies to teaspoons, tablespoons, cups, quarts, gallons, ounces, pounds, grams, and liters.”
Professor: “When I first started to look at recipes, it took a while to get used to the abbreviations, Tsp. for tablespoon and tsp. for teaspoon.”
Chef Alex: “Yes, it can be confusing, and many meals have been ruined by someone using tablespoons instead of teaspoons. I was a judge once at a chili competition, and one of the chefs used tablespoons of chili instead of teaspoons. Needless to say, he came in dead last.
Be precise and use more than one unit, if possible (1 cup/8 ounces), (2.2 pounds/1 kilo). Some prefer to use measuring spoons and cups, while those who want more accuracy use weight. More and more pastry chefs are using weights and the metric system for that reason.
Most professional bakers weigh everything. Dough can be dense or light; flour can be packed loosely or tight. It is the weight that matters. Always measure by weight if possible. A professional bakery relies on consistent results. The best way to achieve consistency is to invest in a scale.
Croissant Dough
1 lb. 8 oz. Milk
3 oz. Yeast
1 oz. Salt
3 oz. Sugar
4 oz. Butter, soft
2 lb. 10 oz. Bread Flour
Even water is often measured by weight, and for more consistency, so are eggs.
Cream Puff
1 lb. Water
1 lb. Milk
½ oz. Salt
1 lb. Butter
1 lb. 8 oz. Flour
2 lb. Eggs
Be especially careful when using units like can, bottle, package, envelope, stick, cake, bag, or other similar amounts of units. One can of caviar can be 1 ounce or 1 Kilo (2.2 pounds); one package of frozen spinach can be 4 ounces, 8 ounces, or 1 pound.
Using fresh food creates another problem due to size, variety, season, etc. A large pumpkin in Alaska might not be the same as one in Texas. List items by weight if possible. Vegetables and fruit vary greatly from variety to variety. A potato can be large and starchy or small and waxy; an apple can be sweet, another tart. Specify the variety if possible. Season, growing methods, and origin also play a role. Can you taste the difference between a freshly picked organic tomato in the middle of summer and a tomato grown under unknown conditions and shipped in from halfway around the world in the middle of winter?
Let’s take a look at a few ingredient lists:
From: Bobby Flay Cooks American
Recipe: Steamed Mussels in Roasted Tomato-Saffron Broth
Serves: 4
Ingredients: For the roasted tomatoes:
8 plum tomatoes halved and seeded.
6 cloves garlic, peeled.
3 tablespoons olive oil
Salt and freshly ground pepper
For the soup:
2 tablespoons olive oil
1 onion thinly sliced.
1 cup dry white wine
3 cups Shrimp Stock (page xiv)
Pinch of saffron
Salt and freshly ground pepper
48 cultivated chopped mussels scrubbed and debearded.
¼ cup flat-leaf parsley
From: Granny’s Hillbilly Cookbook
Recipe: Hush Puppies
Ingredients:
whole heap o’real cornmeal
a yoke o’ eggs
a heap o’ real milk
a gob o’ grated onion
a particle o’ puff powder
some salt
some more short sweetnin’
a dustin’ o’ wheaten flour
Oops, sorry, I don’t know how that recipe got in there.
From: The New American Cuisine
Recipe: Fresh Mozzarella with Black Pepper
Ingredients: 1 pound (450 grams) fresh or smoked mozzarella
1/3 cup (3 fl. oz or 75 ml) olive oil
2 garlic cloves, crushed.
1 teaspoon very coarsely ground black pepper.
Recipes that use very small units often use the metric system. 1 gram is easier to work with than 0.0353 ounces.
From: Molecular Cooking
Recipe: Caviar of Red Fruit
Ingredients: 1 g sodium alginate
200 ml red berry fruit juice
5 g calcium salt
500 ml water
Chef Alex: Do you have any questions about the ingredient list? If not, we can move on to Directions, sometimes called Preparation, Instructions, or Method. For the sake of consistency, I’ll call it Directions.”
Professor: “Good, I have a few questions about that.”
Directions, Preparation, Instructions, Method.
Chef Alex: “As discussed earlier, when you write a recipe for others, be as descriptive as possible. Give guidance. Be clear and consistent. Directions should be written in the exact order of preparation. A recipe should be planned step by step, just as in a ballet.
If an ingredient is purchased whole, it might require a simple preparation technique as chopped, diced, sliced, or washed and drained (preparations that should be done ahead).”
Professor: “If done ahead, shouldn’t it be listed first?”
Chef Alex: “Let’s say you are writing a recipe for a vegetable stir-fry. Now, a stir-fry is cooked quickly over very high heat, so you need to have all the ingredients ready, before you start the actual cooking. Also, when doing a stir-fry, the goal is to have all the ingredients perfect at the end of the cooking process. That means you must start cooking the items that take the longest first and then add the other ingredients in order of their cooking time.
You can write your ingredient list and the directions, starting with peeling, dicing, and then the actual stir-frying.
Ingredients:
1 medium onion
2 carrots
1 clove garlic
And then, list all the vegetables and, in the end, the oil, sauce, and aromatics.
Directions:
Peel and slice onion, set aside
Peel and slice carrots diagonally; set aside.
Peel and finely dice garlic; set aside
And then, when everything is prepped, you can list oil, sauce, etc.
In a large wok, heat oil, add onion and then carrots, etc.
An easier way to write the recipe is to start the ingredients list with oil and then all the vegetables with the preparation.
Ingredients:
1 tablespoon sesame oil
1 onion, peeled and sliced
2 carrots, peeled and sliced diagonally
1 garlic clove, peeled and finely diced
Etc.
Directions:
Heat oil over high heat in a large wok; add onions, carrots, etc.
Doing it this way works great for simple preparations, but you might have to write some preparations for more complicated recipes first. If you are making a Spinach and Cheese Stuffed Chicken Breast, you will have to make a spinach and cheese mixture before you get to the chicken breast, and therefore it should be listed first, both in the ingredient list and in the directions.
Some items are diced, chopped, sliced, etc., before measuring. Pay especially attention to this. Other items are listed whole and then processed. Make sure to specify.
There is a significant difference between 1 cup heavy cream, whipped, and 1 cup whipped heavy cream. Also, it is easier to measure 1 tablespoon sesame seeds and then toast them (1 tablespoon sesame seeds, toasted) than to toast an unspecified amount of sesame seeds and then measure them (1 tablespoon toasted sesame seeds).
Ensure the amount, unit, ingredients, and preparation are written as intended.
Each ingredient should be repeated as it is used (add onions, celery, and carrots). It is unnecessary to repeat preparations that have already been done (don’t chop a chopped onion).
Be helpful; indicate the size of bowls and cookware. For example, ‘In a large mixing bowl….” You do not have to write complete sentences. Be as short and concise as possible.
If appropriate, state exact or approximate cooking times, with descriptive hints for doneness. For example, ‘Sear 1 minute on each side,’ and ‘Bake 18-22 minutes, or until crust is light golden brown.’
As mentioned under ‘Ingredients,’ if there is more than one element to the recipe, such as the crust and filling of a pie, separate each element in the directions. Begin with the crust, write a header ‘For the Crust,’ and give the directions. Then do ‘For the Filling’ and give filling directions. However, if the filling is cooked, chilled, and takes longer to finish, start with the filling.
Separate each step into a different paragraph. For example, if you are mixing dry ingredients in a bowl, use one paragraph for all the instructions for that step.
It is always helpful to mention early if an oven should be heated to a specific temperature (heat oven to 400°F.) or a pot of water brought to a boil, and similarly other advanced preparations crucial to the sequence and timing of the recipe. Does an item need to be soaked or marinated before cooking? And for how long?”
Professor: “I know from the little baking I have done that the right oven temperature is important.”
Chef Alex: “Many recipes tell you to ‘pre-heat’ an oven. I have never understood what pre-heat means. Don’t you heat to a desired temperature? The oven is pre-heating until it reaches temperature, but the recipe intends to bake your item at the proper temperature.
But you are right. An accurate oven thermometer is crucial regardless of what kind of oven you have.
With instructions for stovetop cooking, indicate the level of heat. For example, ‘Simmer over low heat.’
For long and complicated recipes numbering steps can be helpful for many reasons. It often simplifies, makes it more orderly, and it becomes easier to know where you are in the recipe. For some cooks, it is comforting to have start and finish points. In longer recipes, reference to other steps, such as “Steps 1 through 4 can be prepared in advance,” can be helpful. Whether steps are used or not, directions should always be separated into different paragraphs. This makes it easier to read and follow.
Recipe for meatloaf showing steps in instructions:
- Heat oven to 350°F.
- Combine all ingredients and mix well. Distribute evenly between three 9×6 loaf pans.
- Bake for 1 hour or until internal temperature reaches 160°F.
- Let rest for 5 minutes, slice, and serve.
Be as informative as possible: ‘show and tell,’ provide descriptions, and explain why and where. It is often helpful to describe the food at various stages and to inform the reader of the time it takes to perform each step (sauté onions for 3 minutes until translucent). If an item must be prepared earlier or in stages and kept warm, it is helpful to relate how that is done (keep shrimp warm on a plate covered with aluminum foil while the sauce is reducing).
Remember to remove inedible items before serving, such as bouquet garni, bay leaves, ham hocks, skewers, toothpicks, or string used to hold something together.
Finish with serving instructions, including how to plate, what temperature to serve, and how to garnish.
The last instruction should be regarding storage, if applicable. For a cookie recipe, for example, ‘Cookies will keep at room temperature in an airtight container for 3-4 days.’
Assembly:
As explained earlier, a combination recipe is one containing several recipes, each under its own subheading; Cake – Filling – Icing, or Braised Pork Chops with Yukon Gold Mashed Potatoes, Sautéed Green Beans, and Zinfandel Sauce. At the end of such a recipe, explaining how the dish is put together might be necessary, or if any last-minute preparations are needed before serving. Give tips on presentation and how the dish is assembled on a plate.
Let’s return to those recipes we looked at earlier to check out the directions.”
From: Bobby Flay Cooks American
Recipe: Steamed Mussels in Roasted Tomato-Saffron Broth
Serves: 4
Directions:
Make the roasted tomatoes: pre-heat the oven to 350°F. Toss the tomatoes and garlic with the 3 tablespoons olive oil in a shallow baking pan. Season with salt and pepper to taste. Roast until very soft, 25-30 minutes or more. Transfer tomatoes, garlic, and any accumulated juices to a food processor and puree until smooth.
Make the soup: Heat the 2 tablespoons olive oil in a large saucepan over high heat. Add the onion and cook, stirring often, until soft. Add the wine and cook until reduced by three-fourths. Add the shrimp stock and saffron and bring to a boil. Add the roasted tomato puree, season with salt and pepper, and bring to a boil.
Add the mussels, cover the pot, and cook until all the mussels have opened; 3-5 minutes. Discard any mussels that have not opened. Divide the mussels among 4 bowls and keep warm. Raise the heat under the broth to high and cook until reduced by half. Stir in the parsley and ladle the broth over the mussels. Serve immediately.
Oops, again.
From: Granny’s Hillbilly Cookbook
Recipe: Hush Puppies
Directions:
Joggle them eggs in the milk, ‘n after they is well joggled, throw in all th’ other stuff while you is still a jogglin’. Now drop ’bout a big spoonful o’ batter at a time inter some bubblin’ hot fat (about 3 inches of corn oil in a deep skillet) ’til they is browned all over. Drain ’em real well (on paper towels) afore servin’.
From: The New American Cuisine
Recipe: Fresh Mozzarella with Black Pepper
Directions:
Cut the mozzarella into ¼-inch (1 cm) slices. Arrange the slices on a serving plate.
In a small bowl, combine the olive oil, garlic, and peppercorns.
Spoon the oil and peppercorn mixture over the mozzarella. Cover the cheese completely. Let stand for 1 hour at room temperature before serving.
Serves 6 to 8
Notes / Variation
Notes and/or Variations are placed at the end of a recipe to add additional information. If an item needs more explanation in the ingredients or directions, add a “see note” and elaborate in the notes. Some recipes must be executed as written, but most can be varied. A recipe for Red Snapper could be made with Grouper of the same cut and size.
It can be helpful to know if any special equipment or utensils are required, such as a pasta machine, spice grinder, pressure cooker, food processor, or other vital items in the recipe preparation.
Categories
Categorize a recipe for easier search. Create as many categories as needed. Note that many recipes can be listed in more than one category. For example, a seafood dish can be listed under Appetizer, First Course, Seafood, and/or Entrée. Also, Italian, Mediterranean, Creole, Kosher, Low-fat, etc. It all depends on how many categories you decide on.
Serving Ideas
What complements this recipe? Give serving and menu suggestions (serve with a light salad and crusty French bread). If a dish is seasonal, you might add, ‘This asparagus dish is wonderful on any Easter buffet.’ Food-Wine paring is a complex art, but if you find a wine that complements the recipe, make a note (champagne will always complement shrimp hors d’oeuvres).
Time
List the preparation and cooking time. Additional preparation times can be invaluable to cooks rushing to get dinner on the table. Total preparation time refers to how much time it takes to do everything from start to finish, including cooking time. Active cooking time refers to how much time is actively needed to prepare the recipe, not including waiting around time when a recipe is baking or chilling. If you plan to include preparation times in a recipe, time yourself while testing it. (PREPARATION TIME: 1 Hour, COOKING TIME: 50 Minutes)
Preparation time is hands-on time. Start-to-finish time is the total time, including marinating, baking, cooling, etc. You can also add alternative times for baking, marinating, chilling, smoking, in brine, etc.
Additional Information
Author: Who is the original author of the recipe?
Source: Where did it come from? A magazine? (Gourmet, December 2002) A book? (Joy of Cooking), or did a friend e-mail it to you?
Copyright: If a recipe is copyrighted, you should note it to know where to get permission if someday you wish to publish it or share it with someone else.”
Professor: “Can you copyright a recipe?”
Chef Alex: “It is a little complicated. I’m not a lawyer, but from what I understand, an ingredient list cannot be copyrighted, but almost everything else in a recipe can be copyrighted. We will talk more about it in ‘How to Create a Recipe.’
Rating: Here, you can rate the recipe in any way you wish; good/bad, cost, difficulty, spiciness, etc.”
Professor: “What about nutrition? I don’t worry about it, but I know many people do.”
Nutrition
Chef Alex: “Nutritional value is important to many people on special diets, such as low sugar, low fat, low calories, no salt, etc. Most often, this is not necessary, but if a recipe promises to be ‘low’ something, it is a good idea to go through the trouble to figure out exactly how low (Low carb Cheesecake: 6 grams of carbohydrate per serving). Several software programs are on the market, and the internet can greatly help get nutritional information on almost anything edible.”
Professor: “When writing a recipe, does it matter how many servings it is?”
Chef Alex: “That is all up to you. If you write a recipe for a pot roast, it might be difficult to do for two servings. Also, you might take a look at the amounts in the ingredients list. If you have an item that is 2 1/6 tablespoons for 8 people, you can change it to 2 tablespoons for 6 people, but it mostly depends on who or what you are writing the recipe for.”
Other helpful tips: Since the purpose of writing a recipe is to recreate it with the same result later, it is imported to be detailed and specific. Write the reason for doing something, give a visual description, and relate how an item should feel, taste, or look during certain stages of production. If possible, advise the time for items being boiled, baked, poached, etc. Give as many helpful tips and advice as possible, for example: where to find an unusual ingredient or name an alternative.
Scale-up: Not all recipes can be scaled up in direct proportion, and many dishes are not suitable for massive quantities. That pan-seared Red Snapper with the white wine sauce you make by de-glazing the pan will not work in a 500-gallon steam kettle.
Testing a recipe when scaling from a small amount to a large quantity is advisable. See Testing a Recipe.
Add a quality photo. In the social media era, people do eat with their eyes.”
Professor: “What about computer recipe programs?
Chef Alex: “There are many recipe writing programs available. All are different, so you must check them out to find one that covers all your needs. The one I use is easy to use, and I like it because on the screen and in print, it uses two columns, with instructions on one side and directions on the other. I find it easier to have the ingredient list and directions side by side. That is also how my testing sheet is organized.”
Recipe Writing Form
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