My approach to recipe posts
Some of my whys and hows about sharing my recipes.

This isn't a cooking blog, it's a whatever-is-in-my-head blog, but I will be sharing my own recipes occasionally. I won’t be following some norms around recipe posts; here’s why:
No total time estimates
The total time estimates on recipes are a LIE! I don’t think I’ve ever seen a recipe with total time estimates that lined up with the real world. Especially if you're doing anything with an onion, those times are always way off.

Most recipes start with prepped ingredients: "one sweet potato, peeled and diced; 8 oz. button mushrooms, stems trimmed and thinly sliced." But if you look at the times given on the recipe, it is not including the time to peel and dice the sweet potato or trim and slice the mushrooms. It's a cheat! They just magically pretend that you have those ingredients already all sliced up by kitchen elves, who lined them up in mise en place bowls for you. That's how they're able to advertise their recipes as "done in 25 minutes, perfect for a weekday meal." Bah!
I do give time estimates on the individual steps where it's useful, but I'm not going to try to give you a total estimate for how long the whole shebang is going to take you. Read the recipe over, make your own time estimate, and then double that because humans gonna hume.
Metric measurements
For baking recipes especially, I like to use a scale instead of measuring cups. A lot of my baking recipes will have weights in grams, instead of cups measurements. Some of my older recipes might not. The cooking recipes are more likely to have volume measurements. Sorry, I'm inconsistent. Ask Google for a conversion calculator to help you.

Printing recipes
I almost always work from a printed recipe, so the printed version of a recipe is important to me. Rather than fuss with coding up the recipe web pages to print just the way I want, I've created Google Docs versions of my recipes. I create them for my own recipe binder anyway so there's no extra work on my end, and they look far nicer than any printed web page would. They're linked at the bottom of every recipe post.
Basic instructions
Proper recipe websites, the good ones, are big productions! They're full-time jobs for more than one person, often. I'd rather leave the in-depth instructions to those fine folks.

My site has more of a "draw the rest of the fucking owl" thing going on. Take my recipe for gougères, for example. I've hopefully included enough instruction for you to be successful, even if you've never done it before. But there are other sites that have way more info, play-by-play photos, and videos. I often watch YouTube videos to set myself up for success when trying something new; go find a video on choux paste or gougères before you try my recipe if you want. But I'm not going to make videos or set up a photography studio in my kitchen, I don't want to live that life.
No ratings
I want to hear how a recipe of mine did or didn’t work for you, and I welcome that feedback via comments or email. But I’m not going to have a star rating system.
Those star rating systems on recipe sites play a big role in how recipes get ranked in search results by Google, which is trying to show you the “best” recipes. But there is no real mechanism for verifying the authenticity of those star ratings. This makes star rating systems ripe for abuse, and makes every recipe's star rating suspect.
I used to run a big site that collected ratings, and I’m deeply proud of the surprisingly complex (yet elegant!) system I created to ensure the quality of those ratings. Making the ratings on that site fraud-proof was a huge undertaking, and it worked. (If you want to know how I did it, I’ll tell you over coffee some time. It was pretty badass, tbh.)
Creating a complex rating system like that is waaaay beyond the scope of this little blog, I’m not doing that again any time soon.
So I’m sitting out the tainted recipe ratings rat race.
I'm up for hearing your feedback about the format of my recipes. I do want folks to be able to use the recipes, after all, and hopefully even like them a little.