— Patricia Louis

So recipe formats are typically you're going to have your name and you're going to have of the name of the recipe and then you're going to put how many it serves. So it makes this many, you know servings about how much time it would take is a great thing to have on the top of that. We typically do that in Rouxbe, not every publisher does that and then you go on to your method? Um, now of course, a lot of different recipes will have a description at the top of a story of something like this is, you know, my grandma used to make this pasta sauce or something like that and you'll see on the websites a lot of times. It's really really long and a lot of different advertisements in between there and you can do that like in a book you would see a shorter description or something like that too before a recipe or not. It's okay not to but then you get into your ingredient list. Sorry ingredient list is after you do how many it's going to serve and so it's a pasta sauce. You're just going to list your ingredients by order of what which you use them right? So if you're making a pasta sauce, maybe you're going to start with some olive oil and sauteed onions and so olive oil would go at the top of your list than sauteed area the near diced onions and then you know, maybe the next step in that is your garlic and sweating up your garlic. So garlic could be your next ingredient and of course next to each one of those how much so a tablespoon of olive oil quarter of a diced yellow onion and then two cloves of minced garlic and then, you know can of 15 ounce can of Roma tomatoes, you know a whole or whatever Crush to whatever you want to be able to do those and then so as you write the recipe and the method each one of these should basically follow your method going through. So after your ingredients, then you have your method and the method is how it all happens. So the method is basically saying from step one you want to heat your pain to this put your you know, put your oil in your tablespoon of oil. And heat until shimmery and then your next you know line would be add the diced onions and stir on a medium-high heat until you know transparent or whatever, you know, and then Edge and then add your garlic minced garlic and cook for another minute or whatever and then continue basically through the same process that you're ingredients are kind of laid out on the top. So that's kind of like a very, you know, average way to write recipes, you know, you can put little notes at the bottom to like, you know, I love to use Roma tomatoes that are crushed in this recipe, but if you can't find the crushed ones whole ones are fine, or you can't find Roma tomatoes, you know, that's fine to be able to use this type or whatever. But yeah, that's kind of a standard writing style.