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There's no one way to write a recipe headnote. Especially at FOOD52, we take all kinds.
But we also believe a headnote -- that usually brief blurb at the top of the recipe -- is one of the first and best ways to lure readers in (along with a snappy title and a gorgeous photo), so it's worth putting some love into it.
There are lots of ways to do it. You might want to engage readers with a personal story or a funny anecdote. Or you may jump straight to the point, informing cooks of variations and warning them of potential slip-ups.
Below are what we consider the four hallmarks of a great headnote, along with some of our favorite examples from FOOD52.
Tell a story: Where does the recipe come from? What inspired it? If we know where a recipe's been, we can better see where it's going (Isn't that how the saying goes?).
merrill on Cream Cheese Cookies: "My favorite part, though? My mother got the recipe at a Tupperware party in the 70s. One of the women brought a batch of the cookies with her, and at the end of the party, she dictated the ingredients and instructions to all of the other guests. Who knows how many subtle variations of this recipe exist today, legendary among countless other families?"
Make it funny: In most situations in life, there is no better (or more memorable) way to win people over than to make them laugh -- recipes are no different. Witness:
ENunn on Matilda, Maple & Garlic Pork Shoulder with Crispy Skin: "My grandmother (yes, I'm mentioning my grandmother again) used to cook her ever-present, giant ham by sticking it in the oven and pouring ginger ale over it every once in a while, as if it had won the Superbowl ... The ponderously long cooking time was inspired by The River Cottage Meat Book, a book that I find charmingly revolting."
Offer variations: Know a smart substitution for a hard-to-find ingredient? Preemptively answer their questions. And how about giving gluten-allergic or vegetarian cooks a hand (as in the recipe below)? They'll thank you!
MeghanVK on Quick-Pickled Cucumber-Melon Salad: "But why not cut the vegetables a bit thicker, and bring that highly addictive flavor to a salad? With sweet melon and a touch of salty, pliant prosciutto? (Vegetarians can substitute a handful of feta -- one extra salty item is necessary, in my opinion)."
Shout out a warning: Is there a time-consuming step the cook should know about? Is the dish spicier than some may like? Is it critical that you use a certain type of pan? Now's your chance.
aargersi on Dandelion Greens Salad: "When I walked over to get them she asked me, 'Are you ready for these?' and so -- fair warning -- they are an intense green. Strong and bitter, but I think balanced with some sweet and salt and richness they are absolutely delicious."
What are some of your favorite headnotes? Feel free to quote or link to them in the comments!
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