gourmet babble

I have a small handful of old recipes from my web site and a few other places. I'll be porting them over here over time (mainly, as I find them). Most are written in a more tongue-in-cheek style than I prefer for this site, but I am going to minimize the amount of copy editing I perform — there's a certain quality to those old recipes I always kind of liked. If you have any feedback, I'd love to hear it. What kind of recipe writing style do you prefer?

(Note, of course, that these old recipes are not low-sodium, although some could be adapted.)