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Alongside a weekly post here, I'm currently working on a cookbook that will be published next year, and my finalised recipe list is due next week.
In 1953, we're informed, "the recipe list for the October issue included wild duck, young partridge with grapes, poached marrow, couscous, neck of lamb Grecque, feijoada, goose liver pies and petites bouchées".
His signature dish for the NHS recipe list was lamb shoulder and potato pie.
As you "favorite" more recipes, your recipe list gets more and more curated based on users who like similar recipes.
If Instacart can grow its recipe list in an inexpensive way, and effectively bake it into its search process, I can see it being a popular option.
Public Health Wales consultant dietician Judith John, who chaired the group which drew up the recipe list, said: "Everyone has had a role: caterers, dieticians, procurement and now it's to time start implementing it and engaging more with nursing, ward staff and patients to get feedback.
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Bakeries like his must now fill out "spec sheets" for each recipe, listing ingredients by weight from heaviest to lightest, along with the trans-fat content, for, say, German chocolate cake.
Unless a recipe lists a specific measured quantity (for example, one-half teaspoon finely chopped garlic) you can assume the number of cloves is meant to be a general guide.
The recipe listed the things we needed for the marinade: yoghurt, ginger and garlic; tomato puree, chilli powder, turmeric, cumin and coriander powder; garam masala, fresh coriander – finely chopped – two serving spoons of oil.
The recipe lists both red and white wine, which is just wrong on so many levels.
The first relates to making recipes shoppable, i.e. making it incredibly easy to order the ingredients needed to cook a recipe listed online or in an app.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com