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In praise of long recipes


Two pieces recently make the case for long recipes. This one, directly: The Case for Very Long Recipes | TASTE. 

And this one, indirectly:  Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years – The New York Times

The first one makes the direct case that long detail makes for a better recipe, and I agree with that. If you just need a list of ingredients and short steps, go to allrecipes.com and you can find it. If you want to know why things are done a certain way and why certain ingredients are used and how they should be cooked, then a long recipe is preferable.

The second one, by Gabrielle Hamilton, makes the case indirectly. The recipe comes at the end of a long essay that explains the origin of it. You could just read the recipe, but you’d be missing out on so much if you just did that.

I get why people hate long recipes. Not everyone who writes a long preamble before a recipe can writes as well as Hamilton. But it would be a shame if cooks stopped trying.

One site that does this really well is BudgetBytes.com. She has a button at the top that let’s you jump to the recipe, which is in the middle of the piece. At the top of the piece is her thoughts on the recipe. Then the recipe. Then detailed instructions on how to prepare the dish. Smittenkitchen.com also does long recipes, and they are also really worth reading through.

Image from here.

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