how to write a recipe

Here are some common conventions for recipe writing:


*List ingredients in the order that they are used.

*Make sure that all ingredients used are listed, and, conversely, that all ingredients listed are used.

*Don't abbreviate. (1 teaspoon, not 1 tsp.)

*Use exact amounts. (1/2 cup basil leaves, not a handful.)

*Be precise, and pay attention to wording. 1 cup chopped basil means you chop the basil, then measure it. 1 cup basil, chopped, means you measure, then chop. The difference is significant.

*Call for the measurements that cooks commonly use (1/4 cup water, not 2 ounces; 2 tablespoons grated Parmesan, not 1/8 cup.)

*Be as specific as possible. (Canned pineapple packed in juice -- or light syrup, or heavy syrup -- not just canned pineapple.) If an ingredient needs to be at room temperature or drained, say so.

*Be specific about package sizes, and be sure that the sizes and products called for are still available. (Package sizes change frequently.)

*In the directions, be concise but use full sentences.

*Be specific about pan sizes, cooking temperature and any other essential details.

*Don’t assume that readers understand cooking terms such as “cream” or “dredge.” Instead, define them: “beat butter and sugar until light and fluffy” or “coat fish lightly with flour.”

*When appropriate, give a range of cooking times and provide a way to determine when the food is done. (Bake for 20 to 22 minutes, until golden brown.)

*Provide the number of servings that the recipe yields.

*If you adapted the recipe from another source, give credit.