The Right Way to Write a Recipe

This article first appeared on on 12 June 2011.

Also by Norene Gilletz – How to Write and Publish a Cookbook

A well-written recipe is one that can be reproduced successfully by others.

Before starting, set up a style sheet for consistency and accuracy. No matter what wording or punctuation you decide to use or how you decide to identify ingredients or equipment, be consistent. Use the same style for all recipes that appear together in the same cookbook, article or blog.

Here are some simple guidelines:

  • Know your target audience. Recipes for teens or beginning cooks require more explanation than recipes for experienced home cooks.
  • Include a headnote to capture the reader’s interest. Your description should sound so scrumptious or the story behind the recipe is so fascinating that the reader will want to head straight into the kitchen and start cooking!
  • List ingredients in order of use. Indicate if they are chopped, minced, melted, thawed, drained, room temperature, etc.
  • Don’t use brand names in the recipe title, ingredient list or method unless it is necessary for clarification. Instead, indicate a package size and generic term for the brand name.
  • Include accurate package sizes. Provide the pan sizes needed for each recipe.
  • Measurements should be as precise as possible. If writing for an international audience, include metric measurements.
  • If using unusual or hard-to-find ingredients, offer suggestions on where to purchase them.
  • If the oven needs to be preheated, indicate it at the beginning of the recipe. However, if making a dish that requires marinating for several hours, indicate that the oven should be preheated shortly before cooking.
  • Don’t assume that the reader understands culinary terms or knows how to execute them. If your reader has limited cooking experience, they might not know the meaning of basic cooking terms such as sauté (cook and stir).
  • The steps should flow in a chronological order. If you’ve listed the sauce last, consider if it should actually be prepared first so that it can simmer while the cook is preparing the rest of the dish.
  • Make sure there are no “dangling” ingredients. For example, if the instructions say to prepare an ingredient and then set it aside (e.g., drain juice, reserving 1/2 cup), make sure to tell the cook to add the reserved ingredient to the recipe at the appropriate time.
  • Instructions should be very clear, making a visual image for the reader.
  • Indicate which tools and pieces of equipment are needed to prepare a recipe.
  • Write whether a recipe needs to be covered or not during cooking/baking.
  • Cooking/baking times should be accurate and should also indicate a test for doneness.
  • Indicate if a dish can be made ahead of time and if it can be frozen and/or reheated.
  • Indicate the number of servings.
  • Always test your recipes thoroughly. A recipe that doesn’t work is the fastest way to destroy an author’s credibility!

The recipe below illustrates many of the points I’ve mentioned. Write on!


Source: Norene’s Healthy Kitchen: Eat Your Way to Good Health
by Norene Gilletz (Whitecap Books)

These are absolutely addictive! Roasting brings out the natural sweetness of carrots.

1 large onion, sliced
2 lb (1 kg) carrots, peeled and cut in 2-inch lengths
3 to 4 cloves garlic (about 3 to 4 tsp minced)
2 to 3 Tbsp olive oil
Kosher salt and freshly ground black pepper

1. Preheat the oven to 375°F. Spray a 9- × 13-inch glass baking dish with cooking spray.

2. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. For best results, the carrots should be in a single layer in the dish.

3. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots occasionally. Serve hot or at room temperature.

Yield: 6 servings. Keeps for up to 2 days in the refrigerator; reheats well.

Don’t freeze.