CFTS Recipe Template and Style Guide
Recipe title in HEADING 2, IN CAPS
Head note in Normal (Livory 13.5)
"Ratatouille is a classic southern French preparation that can be made many different ways, but is consistent in its use of the same six summer vegetables: tomatoes, eggplant, summer squash, peppers, onions and garlic. The addition of olive oil, vinegar and herbs depends on the cook. . . . .
Gather up the vegetables and get ready for a knife skills session! See the instructions in the Techniques section for blanching tomatoes."
double space to yield/serving size in heading 3 (Calluna 10.5), beginning with "makes":
Makes 4 to 6 servings
2X double space to Ingredients in heading 3:
Double space to actual ingredients in Normal, listed in the order that they appear in the procedure:
1 medium bulb fennel, outer layer removed or peeled with a vegetable peeler and fronds reserved
2 tablespoons olive oil, divided
1 pound chanterelle mushrooms, cleaned (see note above)
1 medium shallot, peeled and thinly sliced thin
1/2 pint (about 20) cherry tomatoes, any color or a mixture
Juice 1/2 lemon
1 tablespoon unsalted butter
Salt and fresh ground black pepper
2X double space to procedure in heading 3
double space to actual procedure/steps
Cut the fennel into 1/4-inch thick rings and coarsely chop the fronds to make 1/4 cup. Set aside.
Place a heavy bottomed skillet or sauté pan over medium high heat and add 1-tablespoon olive oil. When the oil is hot, add the fennel rings. Use tongs or a spoon to turn them, browning on all sides, a total of 4 to 5 minutes. Remove the fennel from the pan and set aside.
Add the remaining oil to the pan and return it to medium heat. Once the pan is hot again, add the chanterelles and a pinch of salt, to help draw excess moisture out of the mushrooms.
When the chanterelles have browned and any liquid they let off has evaporated from the pan, add the shallot, tomatoes, cooked fennel and chopped fennel tops. Stir and blend the ingredients well, add the juice of the half lemon and the butter, turn off the heat and cover. Allow the tomato juice to continue to moisten the sauté, 1 to 2 minutes. Taste for seasoning, adding more salt and freshly ground black pepper as needed.
Spoon onto individual plates and serve as a side dish or as a base for a roasted chicken breast.
Headnote: Use the headnote to point out anything unusual about the recipe, its preparation or the ingredients; give advice about where or when to find an ingredient; give instruction for a complicated technique (or make reference to finding it in another section; serving suggestions.
Prepped ingredients: When listing an ingredient that needs to be prepared in some way before it is used, keep language short and uniform. If the explanation is long, include it in the procedure. For example, prepping the fennel listed above is a good length for inclusion next to the ingredient. But the cleaned mushrooms refer to the headnote. If the headnote didn’t give those cleaning steps, it would be best to include them in the procedure. Alternately, we can compile longer explanations like cleaning mushrooms, cleaning mussels, cutting batonnet, chiffonade and other basic knife cuts in the Techniques section. The idea is to keep the recipe itself as clean and easy to read as possible.
Recipes within recipes: Refer to the sub recipe—a vinaigrette for example—in the main ingredient list:
½ cup hazelnuts
1 head radicchio
Red Wine Vinaigrette, recipe follows
The recipe for Red Wine Vinaigrette should come at the end of the main recipe. Or, it could be included in the Basics recipe section. It depends on how you feel about sending readers to another page to “complete” a recipe.
Commonly used phrasing:
300 degrees (spell out) F
For preparing a fruit or vegetable:
cut into ½-inch cubes (or dice);
cut into ½-inch thick slices;
thinly sliced; coarsely chopped;
No need to give instructions to wash vegetables, or peel onions or garlic, things we can safely assume readers know to do. . . .