How to Write — and Read — Recipes Better

It’s a two-way street toward clarity and comprehension

A person’s hands holding open a cookbook.

Seems straightforward, this randomly chosen ingredient line. Yet the way it’s written bugs me like no-see-ums at dusk:

“1 medium white onion, finely chopped (about 2 ounces)”

It represents issues rife in the Covid-concentrated era of online recipes. More…