The Plany Recipes editor

01

Recipe overview

Use the title and summary to identify the dish, not to repeat the complete method. Yield, preparation time, cooking time and resting time should describe the same version of the recipe.

• Choose a stable serving basis before entering ingredient quantities.
• Keep difficulty, cuisine, course and method terms specific and consistent.
• Use notes for genuinely useful context that does not belong in an instruction step.

02

Ingredients and groups

Create groups when a recipe has distinct parts such as dough, filling and topping. Keep the amount, unit and ingredient name in their dedicated fields so serving scaling remains dependable.

03

Instructions readers can follow

1. 1

   Start each step with the action that happens next.

2. 2

   Include observable cues such as texture or colour when time alone is not enough.

3. 3

   Keep temperature, equipment size and waiting time next to the step where they matter.

4. 4

   Review the final sequence without assuming knowledge from the author.

04

Media, nutrition and equipment

Use an image of the finished dish as the primary recipe image. Add nutrition values for the declared serving basis and list equipment only when it materially helps preparation or an affiliate disclosure requires context.