Be descriptive—but don't get crazy. Succinct titles with well-chosen adjectives and key ingredients are memorable and they catch our attention, like "One-Pot Kale and Quinoa Pilaf", "Aunt Mariah's Lemon Sponge Cups" or "Tipsy Maple Corn". (You want to go cook all three, don't you?)
This will be your recipe's introduction! We love a good story behind a dish, along with helpful tips and variations. If you've adapted from someone else's recipe, this is where you should give credit and tell us how you've made it your own. Not sure if your recipe is adapted enough? Here's an example.
Sometimes it helps to break a recipe up into parts, like: The Cake and The Frosting.
We've chosen most common measurements to standardize recipes across the site, but don't worry if you don't see what you need. Say your recipe calls for 5 large bananas—no "cups", no "bunches". Just enter "5" under Quantity, skip the Measurement, and write in "large bananas" under Item. (It'll work, we promise.)
Walk us through your recipe, in your voice. Visual and other descriptive clues are always helpful, along with details like time and temperature. For example: "Saute the onions in a large frying pan over medium heat until soft and caramelized, about 15 minutes."
Only Dish Type is required, but the more categories you select, the more your recipe will be seen across Food52. So go on—get all Type A and categorize your heart out.
Want to better understand our criteria for "original" recipes? Details are here.
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