The edit form is where a recipe becomes yours. It is also the screen every import drops you into, so you review and fix things before saving. Nothing here is locked in, you can come back and change any of it whenever you like. This guide walks through the form top to bottom.

The basics

At the top you set the details that describe the recipe at a glance:

• Title
• Category, the broad bucket it belongs to, like Pasta or Desserts
• Difficulty, one of Easy, Medium, or Hard
• Prep time and cook time
• Servings, the number the recipe makes

Category and difficulty feed the sorting and filtering in your library, so a few seconds here pays off later. See Tags, categories, and favorites.

Cover photo

Pick a cover photo for the recipe. Once you have chosen an image, you can crop it and set a focal point, the spot the photo centers on, so the part you care about stays in frame across the different places the cover shows up. A good cover makes the recipe easy to spot when you are browsing by sight.

Ingredients

Ingredients live in groups. Most recipes have one group, but you can add more when a recipe has distinct parts, like a group called "For the dough" and another "For the filling." Within each group you can:

• Add an ingredient
• Edit one
• Remove one
• Reorder them by dragging

Grouping keeps a longer recipe readable and lines up the ingredients with the parts of the recipe they belong to.

Steps

Steps also live in groups, the same way ingredients do, so a multi part recipe can keep its method organized. Within each group you can add a step, edit it, remove it, and reorder steps by dragging, exactly as with ingredients. Keeping the method in order makes it easy to follow when you are standing at the stove.

Notes, tags, and source

Below the steps you can round out the recipe:

• Notes are your own remarks: a swap that worked, how long it really took, who loved it.
• Tags are flexible labels that keep the recipe findable. The tag list builds from the tags on your recipes. See Tags, categories, and favorites.
• Source records where the recipe came from. You can set a source type, a name, a link, and a story or anecdote about the recipe, plus source card images, the photos of the original card or page.

The source section is what keeps a family recipe feeling like a family recipe, the handwriting, the note about who made it, the story behind it.

Every import lands here first

When you import a recipe from a link, a social post, a photo, or a voice memo, Tradish fills in this same form and shows it to you before saving. That is your chance to correct anything the import got wrong and add what only you know. For what happens around the import itself, see How saving works in Tradish. To adjust the yield for a bigger or smaller crowd, see Scaling servings.