Sample Titles: Soft & Chewy Double Chocolate Cookies or Gluten Free Lemon Tart or Caramel Crinkle Cookies with a Twist
Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this:
The best cookie I've had in years. Thank you! –Jane Williams
Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.
½ cup (1 stick) unsalted butter, room temperature
¾ cup packed dark brown sugar
¾ cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
12 ounces chocolate chips or chunks
¼ cup chopped walnuts (optional)
1 cup milk (or nut milk)
Follow package instructions to prepare the rice.
Heat the oil in a wok or large frying pan until very hot.
Whilst the oil is heating, place the egg in one shallow bowl and the cornstarch in another shallow bowl.
Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornstarch, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour.
Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken thighs). Remove from the pan and place in a bowl lined with kitchen towels.
Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Serve with boiled rice and top with sesame seeds and green onions.
Add another picture at the end as a serving suggestion. Invite readers to leave comments below and share their own experience in preparing the recipe. You can even turn on guest commenting in the Editor so people can reply without signing in to your site.