I cannot take my computer into the kitchen with me. There is a recipe that I want to make.
Amanda is a co-founder of Food52.
Would you like to print the recipe? That might be easiest -- there is a print icon at the bottom of the toolbar to the left of the recipe.
Amanda, thanks for the tip. That icon hid from me until you mentioned it. Alright, perhaps I did not notice it. I like to copy recipes before I print them so that I can add notes that I have found that I think will be helpful. I also put the recipes into my "Recipe" file on our computer. Then I can add tips about making the recipe as well as our own review. I actually have a really wonderful system. Now, if I only remembered to use it.
Now it is time to choose what to make for a certain potluck that we are attending in S.F. Hhhmmmm...
Suzanne is a trusted source on General Cooking.
I use evernote and just copy what I want from the recipe and paste it into evernote. You can probably do the same thing with a word doc.
what is evernote? and why, when I try to block and copy, all kinds of additional stuff shows up?
go to evernote.com and check it out. It's a web program/application that you can download on your computer, iphone, ipad, etc. that stores notes and allows you to tag them into certail "files." I'm with sdebrango...it's fantastic for saving recipes and accessing them across multiple devices seamlessly. I highly recommend it!
You can either copy and paste section by section so you only have what you want, or copy and paste the whole thing and then go back and delete what you don't want.
amysarah is a trusted home cook.
Yes, this is what I do - simple copy/paste, then delete any stray graphics or verbiage - much quicker than finagling with getting them not to appear. I also like doing this, rather than printing a recipe 'as is', because I can revise (e.g., break one long step into shorter, easier to digest sections) or add a note (e.g., from a comment suggesting an appealing addition/alternate seasoning.)
Please enter a valid email address.
Well played. You deserve a cookie.
One tiny change that will improve your eggs in many ways
A Genius Way to Upgrade Your Fried Eggs
The Only Cake Recipe You Need
Make Donut Ice Cream
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)