Your Title: What Delicious Dish Are You Making?

Sample Titles: Soft & Chewy Double Chocolate Cookies or Gluten Free Lemon Tart or Caramel Crinkle Cookies with a Twist

Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this:

The best cookie I've had in years. Thank you! –Jane Williams

Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.

Restate the Recipe Title

Section 1: List Your Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• ½ cup (1 stick) unsalted butter, room temperature

• ¾ cup packed dark brown sugar

• ¾ cup sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 12 ounces chocolate chips or chunks

• ¼ cup chopped walnuts (optional)

• 1 cup milk (or nut milk)

Section 2: Add Numbered Directions

Directions should always be short and to the point.

1. Your first step should focus on prep. E.g., Preheat to 375°F and line 2 baking sheets with parchment paper.

2. All middle steps should describe what the reader should do in a certain order. E.g., In a large bowl, cream the butter, sugars and vanilla extract until light and fluffy. Then add your eggs to the mix one at a time.

3. End with the final baking or cooking time. Describe what the final product should look like and when it should be served. E.g., Bake until the cookies have golden edges. Remove the cookies from the oven and set them in a baking rack for 10 minutes. Voila! Your cookies are ready. Serve them right after or store them in an airtight container for up to 1 week.

Add another picture at the end as a serving suggestion. Invite readers to leave comments below and share their own experience in preparing the recipe. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.

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Tagliatelle with Tomatoes and Greens Print Prep time 10 mins Cook time 25 mins Total time 35 mins This tagliatelle pasta is a great recipe for weeknights! The sauce, made of largely pantry ingredients, only simmers for 15 minutes...just enough time to boil your noodles. Author: Jeanine Donofrio Recipe type: Main dish Serves: 4 Ingredients

• 1 tablespoon (15 mL) extra-virgin olive oil

• 1 medium shallot, chopped

• 1½ cups (375 mL) chopped carrots

• 3 garlic cloves, minced

• 1 teaspoon (5 mL) dried oregano

• ¼ teaspoon (1 mL) red pepper flakes

• ¼ cup (60 mL) dry white wine

• 1 tablespoon (15 mL) balsamic vinegar

• 1 can (14.5 ounces/411 g) diced tomatoes

• 4 ounces (125 g) tagliatelle pasta

• 2 cups (500 mL) chopped kale leaves

• ½ cup (125 mL) cooked cannellini beans

• ¼ cup (60 mL) pine nuts

• 2 teaspoons (10 mL) capers

• Chopped chives or other herbs (basil, parsley, etc.)

• Sea salt and freshly ground black pepper

• Grated Parmesan cheese (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

2. Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.

3. Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.

4. Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs and toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.

A food blog with fresh, zesty recipes. BREAKFAST / MAIN DISH / DESSERT VEGAN / GLUTEN FREE ALL RECIPES >> Hello, we're Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.