How much do you have to change a recipe to claim it as your own?

The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.

How much of a recipe do you need to change to make it yours?

Here in the food writing world, many of us follow an informal standard that you need to make at least three changes before you can claim credit for a recipe. Those changes need to be more substantial than changing 1/2 teaspoon salt to 1/4 teaspoon, although the changes don't have to just be in the ingredients.

How do I give credit for a recipe?

Name the recipe source and provide some sort of link – to the recipe if it is already on the internet; to the author / publisher if they have a website .

Can you legally own a recipe?

For example, you can copyright a collection of recipes, such as a cookbook. And you can trademark the name of a recipe, such as "Betty Crocker's Devil's Food Cake Mix." But you cannot copyright or trademark a single recipe .

How do you calculate food cost in a recipe?

You take the cost of your ingredients and then you break it down into units, such as per ounce or per egg. You then multiply these per-unit prices by the number of units you use. You then add up all these individual prices to find the total food cost for your dish. This is your food cost.

What is the first step to follow when converting a recipe?

STEP # 1: Divide the desired yield by the recipe's original yield . Multiply all recipe ingredients by the conversion factor. into logical, manageable amounts.

Can I bake cookies and chicken at the same time?

Unfortunately cakes and cookies generally bake at 180c/350F so the oven temepratures would not be compatible but some muffins and cupcakes can be baked at 200c/400F and the cooking time is fairly short so it is possible to bake at the same time as the chicken, though it is not something we would generally attempt .

At what point does a recipe become your own?

A general rule of thumb is: if you change three or more ingredients in the recipe, and rewrite the recipe instructions in your own voice , you can consider it your own. Even so, stating that the recipe was “adapted from” or “inspired by” the original recipe is a good idea.

What makes a recipe your own?

A recipe can usually be considered “original” if you have changed three or more major ingredients, or three or more steps in the recipe process, and have written everything in your own words .

How do you not plagiarize a recipe?

The cookbook writers should not copy the cooking method or illustrations used as part of the cooking procedure to avoid copyright infringement . They need to use their image, which helps them avoid copyright-related issues, and it even offers protection to their works from getting copied or plagiarized.

What is it called when you change a recipe?

Recipe Modification , Diversification and Bastardisation.

The Best of 2014: A Recipe Round Up! · i am a food blog (2024)

I’ve got to say, 2014 has been a wild ride! The end of the year is a time for reflection, so I took a look back through the archives. It’s so hard for me to pick favorites, but if I had to, these 10 recipes have got to be my favorites of 2014. Looks like I’m obsessed with Asian food (no surprise there!) as well as noodles, breakfast, and chicken. Did you have any favorites?!

Spicy Vietnamese Noodle Soup: Spicy lemongrass noodle-y deliciousness. Easier than you think!

Crispy Oven Sriracha Buffalo Wings: Simple, spicy, delicious!

Mini Avocado and Egg Breakfast Sandwiches: Baby green onion and cheddar biscuits stuffed with creamy avocado slices and a sunny quail egg. I could eat these daily, for real.

Yakiudon: Thick, chewy udon noodles seasoned with dashi and soy. Noodles all day, everyday, please!

How to Make Chicken Teriyaki: You’re five ingredients away from making homemade teriyaki sauce. Have it on chicken, tofu, or, you know, basically anything and everything.

Sriracha Honey Lime Tofu: Potato starch is your friend if you’re looking to make crispy, addictive tofu. Pour on some sriracha honey lime sauce and it’s almost enough for you to go vegetarian!

Egg and Avocado Breakfast Tacos: Soft scrambled eggs, creamy avocado, spicy jalapeños in a toasty charred tortilla hug!? Swoon.

Honey Mustard Chicken Thighs: Seared in a skillet, topped with honey mustard and finished in the oven for a satisfying and easy main.

Green Bean Avocado Fried Rice: I love love love fried rice and this one is one of my favorites. It has the unexpected bonus of being meat-free!

Grilled Egg and Cheese: The cheese is grilled on the outside of the bread so it’s crunchy (like the edges of lasagna!) and there’s an egg in the middle! Like a classic toad-in-a-hole (or egg-in-a-basket) but extra delicious thanks to cheese.

I’ve got to say, 2014 was one of my best yet! I’ve learned so many new things, made so many new friends, and cooked so much good food. I want to say a giant, giant THANK YOU to all of you for being there along with me. Thank you for visiting this lil’ site on the regular, commenting, emailing, and of course, cooking my food. It warms my heart and makes me feel all fuzzy inside when I know you guys are out there cooking and enjoying my recipes. GAH! Thank you, thank you, thank you! Happy New Year and cheers to 2015 and all the fun and food it will bring!

xoxo, love and potatoes,
Steph

PS – Is there anything you want to see more of on the blog? I wanna know all your crazy (or not so crazy) ideas!
PPS – I’ve got a brand-new redesign coming up for 2015 and I’m out of my mind excited!! Keep an eye out for it!

21 Comments

Millie | Add A Little says:
December 29, 2014 at 11:09 pm
Loved all the recipes and wishing you a very happy happy new year Stephanie!!! All the best xxx
Reply
1. steph says:
  December 30, 2014 at 3:56 am
  aww thanks millie!! to you too :)
  Reply
Mabel says:
December 29, 2014 at 11:20 pm
can’t pick a favorite either. they’re all so good!!
Reply
1. steph says:
  See Also
  Vegan Street Food Recipes From Around The World Crispy-bottomed steamed dumplings | Jamie Oliver recipes Roasted tomato risotto | Jamie Oliver vegetable recipes
  December 30, 2014 at 3:56 am
  thanks dear mabel :) you’re too sweet!
  Reply
Emily @ Life on Food says:
December 30, 2014 at 5:18 am
I am all about the grilled cheese right now. That sandwich looks divine!
Reply
Sini | My Blue&White Kitchen says:
December 30, 2014 at 8:27 am
What an exciting year for you and i am a food blog! Hope 2015 brings you lots of sunshine and delicious food <3
(can't wait for the redesign!!)
Reply
cynthia | two red bowls says:
December 30, 2014 at 8:30 am
omgomgomg DID I HAVE ANY FAVORITES = best question EVER are you ready
miso mashed potatoes!!! mini grilled cheese cakes!! crispy STUFFING CAKES (omg) lemongrass stuffing spam mac & cheeeese that frico thing you do with bread buns that makes me kind of faint the imitation shake shack (omgomg) AAAANDDDDddd waffled donuts. and caramelized miso eggplant. and green bean fried rice cuz you posted it while we were in VEGAS YAY
OK, I’m done. Basically I want to eat your entire blog. I can’t wait for site redesign, HOW EXCITING!! And aahhhh, so so so incredibly thankful to call you a friend, Steph <3 meeting you was a highlight of the year. I feel super lucky to have witnessed Iama's banner year ;) and so excited to see all the new endless heights it will climb to. Happy happy 2015, Steph!!!! So much love for you!
Reply
Dayna says:
December 30, 2014 at 12:20 pm
Yum!
Reply
Mary Beth says:
December 30, 2014 at 12:37 pm
I just discovered your blog a few weeks ago, and I love it! I can’t wait to try some of your recipes- particularly some of the noodle dishes. I am actually visiting Tokyo in a couple of months, and would love it if your wrote more posts about navigating the food scene in Japan. Getting some food and travel tips from a Westerner who has been living in the country would definitely be helpful! Keep up the good work.
Reply
Shane says:
December 30, 2014 at 4:54 pm
I would love to see your version of okonomiyaki – I have made a few times and it comes out okay, but would love to get your step by step as well as creativity and photos.
(you may have made? I think for a burger? If so my apologies)
Reply
Vicky | Vicksquisite says:
December 30, 2014 at 10:37 pm
Yayyyyy Steph!! Honestly, your blog brought me so much joy this past year too – I’m beyond glad that I stumbled upon it (definitely have sooo many favorite recipes). Excited to see what’s to come :)
Reply
Amanda says:
December 30, 2014 at 11:11 pm
Love your blog and the beautiful photography. As a avid cook and food lover, the inspiration is endless when browsing through your blog. Happy New Years to you!!
Reply
Sharon | Cheesy Pennies says:
December 31, 2014 at 12:32 am
You had me at crispy stuffing cakes. BTW, your blog is already gorgeous. One of my favorite stops on the web. Happy 2015 to you!
Reply
JB says:
December 31, 2014 at 9:48 am
I haven’t known your blog for long Steph, but I have to say that you got me totally hooked. I had almost never visited a food blog twice before and I can say that I visited yours dozens of times already waiting for an update. I guess it’s because we have a lot of tastes in common and I totally agree with your general food / life philosophy. Funny how you can almost feel like you know personally the person writing those blogs after a while :). So I can’t say that I’ve been following you for years, but still you more than deserve that thank you message for all those ideas you gave me and the recipes you inspired.
Bonnes fêtes from france, and keep on enlightening our days !
Reply
Carol at Wild Goose Tea says:
December 31, 2014 at 7:09 pm
I love Asian influenced food. Part of the reason I enjoy your blog so much.
Happy New Year.
Reply
sue|theviewfromgreatisland says:
January 1, 2015 at 6:02 pm
Big mistake reading this before dinner .. :) Happy New Year!
Reply
natalie @ wee eats says:
January 2, 2015 at 1:21 pm
I need to make ALL OF THESE – I’m really digging on that fried rice at the moment and the s/o would die over that cheesy toad in a hole!
Reply
ha doka says:
January 9, 2015 at 6:04 am
wonderful:)
Reply
John says:
January 14, 2015 at 5:19 am
Hmmm i have to try it all
Reply

The Best of 2014: A Recipe Round Up! · i am a food blog (2024)

21 Comments

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