# Post It, Plate It, Share It: How to Share Recipes That People Actually Use — Stirring the Pot with Chef Mac
Sharing a recipe online is a small act of generosity that can ripple through kitchens, group chats, and potlucks. I still remember a family dinner where my aunt brought a photocopied recipe teetering with notes in the margins — that paper got passed around more than the casserole. There’s a simple reason: recipes that are easy to read, understand, and copy actually get made. The rest become food porn.
Below I unpack the techniques and principles behind recipe-sharing that actually helps people cook — not just double-tap a photo. Think of this as pragmatic culinary kindness: the hows, the whys, and a few plate-licking tips you can use tonight.
## Why plain text matters (and how to make it work)
People don’t cook from paywalls, dead links, or five-minute vertical videos that skip crucial steps. Plain text is reliable: it’s searchable, copyable, printable, and readable on a slow phone connection. More importantly, plain text respects the reader’s time at 6 p.m.
How to do it:
– Paste the full ingredient list and steps into the post. No PDFs, no external-only directions.
– Use consistent measurements (cups, grams) and list them clearly. If your audience is mixed, include both (e.g., 1 cup / 240 g).
– Group ingredients by component: sauce, main, garnish. It makes mise en place easier.
Why it helps, technically:
– Clear ingredient lists make substitutions and scaling straightforward.
– Numbered steps let cooks reference one part in comments (“Step 3: do you sear first?”).
– Plain text survives platform moderation and is accessible to screen readers — that’s community-friendly.
## Photo and plating: teach with light
A photo should do two jobs: stop the scroll and communicate what success looks like.
Practical photo rules I use in the kitchen:
– Natural light. A north-facing window or late-afternoon sun gives even, flattering light. Avoid harsh overheads that add shine.
– Show a useful portion of the dish. Cropped detail is gorgeous, but people also want to see size and texture.
– Keep props minimal. Clean plates and a single utensil tell a clearer story than a chaotic table.
– One strong image is often better than ten so-so ones. Make it the one that answers: what should it look like when it’s done?
If you include a process shot, make it purposeful: a loaf with a clean crumb shot, a pan with the correct color for a fond, or a spoonful showing sauce thickness.
## Explain the why: technique over mystery
People trust recipes that teach technique. Instead of telling cooks to “brown the meat,” say why browning matters (Maillard reaction = flavor) and how to do it: hot pan, room-temperature proteins, don’t crowd the pan. That small explanation prevents steaming and yields flavor.
Examples of compact technique notes to include:
– Why rest meat: redistributes juices, so slices aren’t a sad puddle.
– How to thicken: make a slurry with water, or reduce sauce to concentrate flavor — and tell them expected thickness.
– How to test doneness: use a thermometer or tell them the visual cue (eg, sauce should coat the back of a spoon).
These little asides turn a recipe into a lesson. And cooks keep lessons.
## Formatting that helps — every time
Keep your post scannable. I use a simple template in every quick submission:
– Title: clear and honest (no clickbait)
– Short intro: 1–2 sentences (occasion, texture, why you love it)
– Serves: X | Time: total minutes
– Ingredients: grouped and measured
– Steps: numbered and concise
– Notes: make-ahead tips, substitutions, storage
Include one pairing suggestion at the end. It’s a finishing touch that turns a recipe into a meal plan.
## Cultural context: recipes as conversation
Cooking lives in culture and memory. A recipe pasted in full invites conversation: “My grandma did this with pancetta instead of bacon,” or “We used coconut milk in our region.” When you share complete, plain-text recipes you open a thread for adaptation and storytelling rather than gatekeeping.
Be explicit about provenance when relevant: if a technique comes from a particular cuisine, name it. That honors traditions and helps readers understand flavor expectations.
## Quick kitchen tips that save time (and sanity)
– Mise en place: chop, measure, and preheat before you start. It’s not a chef’s flex — it prevents disasters.
– One-pan wins: for weeknights, give a one-pan or sheet-pan version of a dish where possible.
– Make-ahead swaps: suggest frozen veggies or canned beans to speed things up without losing much flavor.
– Temperature matters: take meat out of the fridge 15–30 minutes before cooking for even sear.
## Community etiquette: share kindly
Be generous with your knowledge and patient in replies. If someone asks, “Can I use X?” give alternatives and explain the trade-offs. And if a platform removes a link-only post, don’t be dramatic — repost with the full recipe pasted in. You’ll save moderators and cooks a headache.
## A quick paste-ready template
Title: What the dish is
Short intro: 1–2 sentences
Serves: X | Time: total minutes
Ingredients: clear list with measurements
Steps: numbered brief instructions
Notes: make-ahead tips, substitutions, storage
Use that every time and watch your recipes get tried — and treasured.
## Final thought (and a little pun to go)
Cooking is a kind of conversation: you give someone a recipe, and they return it with tweaks, stories, and maybe a photo of a slightly burnt but loved dinner. If you want your recipes to travel — through feeds, fridges, and family chats — make them readable, teach the technique, and show what success looks like.
So here’s my question for you, curious cook: what family favorite will you paste, plate, and share next — and what small technique tip will you add to make sure it gets cooked (not just liked)?
— Chef Mac
