# Recipe Writing Guide — Crimson Leaf Publishing This guide is authoritative for all recipe content produced at CLP. Every agent writing or editing recipes must read and apply this guide. --- ## The Philosophy of a Good Recipe A recipe is a promise: "If you do exactly what I say, it will work." Every element of a recipe — the headnote, the ingredient list, the method, the variations — exists to deliver on that promise with clarity, warmth, and precision. The best recipe writing: - Treats the reader as an intelligent adult who has never made this particular dish - Gives them the "why" behind the critical steps (not just the "what") - Sounds like a knowledgeable friend standing in the kitchen with them - Is tested, precise, and honest about difficulty --- ## Document Structure A CLP recipe follows this exact structure: ``` # [Recipe Title] *[One-line descriptor]* ## Headnote [2–4 paragraphs] **Prep time:** X min **Cook time:** X min **Total time:** X min **Yield:** X servings **Difficulty:** Easy / Medium / Hard ## Ingredients [Ingredient list] ## Method [Numbered steps] ## Variations [2–3 variations] ## Storage & Reheating [Short paragraph] ## Pairing Suggestion (optional) [One sentence] ``` --- ## Title **Specific is better than clever.** The title should tell the reader exactly what they're getting, and ideally make them hungry. - Bad: "Easy Pasta Dish" - Bad: "Nonna's Secret" (too vague) - Good: "Crispy Shallot Pasta with Brown Butter and Sage" - Good: "One-Pan Lemon Chicken Thighs with Roasted Fennel" Include a key technique, hero ingredient, or flavor profile in the title. --- ## Headnote The headnote is your opening paragraph(s). It is NOT optional. It is the part of the recipe that makes someone stop scrolling and say "I need to make this." ### What a Headnote Does 1. **Earns the reader's attention** — tell a brief story, share a memory, or describe the sensory experience 2. **Sets expectations** — what does this taste like? What occasion is it for? 3. **Delivers one critical tip** — the single most important thing the cook should know before they start ### What a Headnote Does NOT Do - Provide the full recipe history (one sentence of origin is enough) - List every health benefit - Explain what the dish is (the title did that) - Run longer than 4 paragraphs ### Voice in the Headnote Sound like a friend who has made this dish a hundred times. Warm, specific, and confident. First person is appropriate ("I first made this during a power outage and now I make it every week"). Avoid the third person editorial ("This recipe is beloved by many"). --- ## Ingredients List ### Format Rules - List in order of use (this alone prevents 80% of cooking errors) - Group ingredients by component if the recipe has distinct parts (e.g., "For the marinade:", "For the salad:") - **Standard measurements**: cups, tablespoons (tbsp), teaspoons (tsp), fluid ounces (fl oz), ounces (oz), grams (g), pounds (lb) - Include the **preparation note** after the ingredient: "2 cloves garlic, minced" not "2 minced cloves garlic" - Specify form: "1 cup flour (scooped and leveled)" for baking precision - Range quantities when flexibility is real: "2–3 tbsp olive oil" ### Common Mistakes to Avoid - Ambiguous cuts: "1 onion, chopped" — how fine? Specify "finely diced" or "roughly chopped" - Unlisted options: if a garnish is optional, mark it "(optional)" - Missing prep: don't list "2 eggs" if you need them at room temperature — say so - Inconsistent units: don't switch between metric and imperial mid-recipe --- ## Method ### The One-Step-One-Action Rule Each numbered step should contain ONE primary action. If a step contains "and then," it usually needs to be split. Good: "1. Heat a large skillet over medium-high heat until a drop of water evaporates on contact." Bad: "1. Heat the skillet, add oil, and when it shimmers, add the garlic and stir constantly for 2 minutes until golden." ### Sensory Cues Are Mandatory Home cooks don't trust timers — they trust what they see, smell, and hear. Every step where timing matters must include a sensory cue: - "until golden brown and fragrant, about 3 minutes" - "until a knife slides in with no resistance, 20–25 minutes" - "until the sauce coats the back of a spoon" ### Temperature Language - Specify exact oven temperatures (°F and °C both, when space allows) - For stovetop: describe heat visually (oil shimmering, butter foaming, pan smoking lightly) - "Medium heat" is vague — use it only when the exact level doesn't matter critically ### Yield Check The method must produce the yield stated in the metadata. Do not write a recipe for "4 servings" that clearly makes 6. --- ## Variations Every recipe must include 2–3 variations. These are not afterthoughts — they expand the recipe's usefulness and show the cook how to think about the dish, not just execute it. **Standard variations to consider:** - **Dietary swap**: vegan, vegetarian, gluten-free, dairy-free version - **Budget or seasonal alternative**: swap expensive ingredient for accessible one - **Flavor direction**: turn up the heat, add sweetness, make it more acidic - **Equipment variation**: if the recipe requires special equipment, offer a workaround Format each variation as a bold label followed by a short explanation: **Make it vegan**: Replace the butter with extra-virgin olive oil and omit the Parmesan. --- ## Storage & Reheating One paragraph, written for the practical cook: - How long does it keep (fridge / freezer)? - What container type? - How to reheat without destroying texture? - What doesn't freeze well (and why)? --- ## Difficulty Rating | Rating | What It Means | |---|---| | **Easy** | Beginner-friendly; no special technique; under 30 minutes active time | | **Medium** | Requires attention, some technique (e.g., knife work, timing), or longer passive time | | **Hard** | Multi-stage, requires special equipment, precise technique, or significant time investment | Be honest. A soufflé is not "Easy" because the ingredient list is short.