BigOven Blog

FAQ: Favorites and Try Soons

Some of the most common questions we get at our support desk relate to the Favorites and Try Soon lists on BigOven. 

The Favorite and Try Soon lists are very handy, free ways to get unstuck, plan meals more easily, and shop faster at the grocery store.  We encourage you to build up a good inventory of “Favorite” and “Try Soon” recipes – it’s a great use of “coffee break time” that will pay off handsomely at 4:00pm when you’re standing in the grocery aisle, wondering what to make for dinner.  With BigOven, you have over 400,000 recipes to choose from to build a personal Favorites and Try Soon list, and you can add your own to the collection very easily.  BigOven Pro members can also edit and personalize any of the recipes instantly, making it nearly effortless to build up a custom cookbook that’s available anywhere.

Q:  “Why use Favorites or Try Soons?”

BigOven’s a big place, with over 400,000 recipes and climbing.  By building up a focused list of a few dozen (or a few hundred) Favorites and Try Soons, you’ll have some ready-to-go memory joggers, and never be stuck for dinner.  Each of our free mobile and tablet cooking apps let you instantly see just your Favorites or Try Soons, making it quick to find exactly what you’d like to make.

Q:  “How do I add or remove a Favorite?”

A:  Using the BigOven website, to add a recipe to your Favorites list, just click the “Add to Favorites” button, which you’ll find on the right-hand bar of any recipe page on BigOven.com:

It will toggle to this state, showing that it is currently a Favorite, and that by clicking again, it’ll remove it:

Seen in this way, “Favorites” and “Try Soons” are simply your own personal flags on recipes.  A recipe is either on your Favorites list or it’s not.  Similarly, a recipe is either on your list of recipes to “Try Soon”, or it’s not. 

Everything synchronizes for you on BigOven, so this list is carried with you to your iPhone, iPad, Android, NOOK, Kindle Fire or Windows Phone.  On the mobile apps, you’ll find similar features to mark/unmark favorites and try-soons on the recipe detail screen when you’re signed in.

On the web, you can also manage Favorites and Try Soons directly from your “My Recipes” Dashboard.  Notice too that BigOven gives you separate URLs for your Favorites and Try Soon lists.  For instance, my three URLs are www.bigoven.com/myrecipes/stevemur/trysoons (for my Try Soons), www.bigoven.com/myrecipes/stevemur/favorites (for Favorites) and www.bigoven.com/myrecipes/stevemur/added (for recipes I’ve added).    A single click on the “My Recipes” tab on bigoven.com gets me to my dashboard, and it’s the new home page when I’m signed in.

You can remove recipes from your Favorites or Try Soon list easily from this dashboard.  When viewing your Favorite recipes, hover the mouse over the recipe in question.  Clicking the minus button will remove it from your Favorites list:

Similarly, if you’re viewing your Try Soons, simply hover over the recipe and click the minus button, and it’ll be instantly removed from your Try Soon list.

Q:  “What is a ‘Try Soon’ list?”

While other recipe sites tend to combine the notion of “favoriting” and “just window shopping” into a single “bookmark/favorite” concept, at BigOven, we think there’s a big difference between a recipe that is truly your favorite (i.e., you’ve tried it and you or someone you cook for likes it), and one that you don’t know whether you will like or not, but which you might want to try soon.

The Try Soon list is designed for those recipes that you might like to try in the near future.  Long-time members may remember that BigOven used to expire recipes from your Try Soon list after 30 days just to keep it fresh, but after considerable feedback, last year we did away with this “feature”, and Try Soons are never auto-expired. 

Since BigOven syncs everything for you, this means you can create a Try Soon list at your leisure at a desktop browser or mobile device, then, when you’re out shopping for groceries and need a little inspiration, you can just pull up your “Try Soon” list and get some ideas.

BigOven is a Universal Recipe Box

BigOven’s Recipe Clipper™ lets you capture recipes from blogs and websites, keeping them organized privately for you in the cloud, synced with your smartphone or tablet.  With our brand-new update to the Recipe Clipper, you can add recipes you discover on the web directly to your grocery list, automatically sync them with your phone and build up your own personal recipe collection easily!

The Recipe Clipper is a BigOven Pro feature; you can try BigOven Pro for 14 days free, and after that, advertising-free BigOven Pro is just $1.99/month or $19.99 for a full year.

Here’s how to use the new Recipe Clipper:

Step 1:  Add the BigOven Recipe Clipper to your browser’s Favorites bar

Open your favorite web browser (Internet Explorer, Firefox, Chrome, Safari, others), view the “Favorites” (some browsers call it “Bookmarks”) bar.  Then, drag-and-drop the button on BigOven’s Add Recipe tab to your browser’s favorites toolbar.  You can find the button to drag on BigOven’s “Add Recipe” tab, when you’re signed-in.  (Note – this does not work on the iPad’s Safari browser.)  If you are a previous bookmarklet button user, you can safely delete that older one from your favorites bar.

You’ll see this new button on your browser’s Favorites (or Bookmarks) toolbar:

If you need specific tips on your browser, here’s more information.

Step 2:  Visit any recipe you’d like.

BigOven’s Recipe Clipper supports hundreds of recipe websites, including all recipes encoded in hRecipe format.  Not all recipes on the web are in this emerging standard format, but more and more are, since Google and other search engines are rewarding it.  At this writing, we support hundreds of recipe websites – including but not limited to Epicurious, PioneerWomanCooks, AllRecipes, FoodNetwork.com, MyRecipes, MarthStewart.com, Williams-Sonoma.com and many more cooking websites and blogs.  This list will change over time – each recipe site will make its own decision about whether this is allowed or disallowed use, and we will of course respect their wishes.  If your recipe is not readily importable, BigOven will present you with an easy point-and-click way to move the text into your account via “QuickImport”, making it much easier to enter the recipes than just typing them in.

Tip:  Be sure you’re on a page that displays the recipe detail in question – title, list of ingredients, instructions, etc.  BigOven’s Recipe Clipper works best with pages that have just a single recipe, so if you’re looking at a blog, click on the specific recipe entry you’d like before clicking the button.

For instance, we’ve chosen this “Deviled Crab Boules with Beurre Blanc” recipe on myrecipes.com:

Step 3:  When you’re on the recipe detail page that’d you’d like, click the “Add to BigOven” button on your browser.

BigOven shows you a popup dialog, where you can add the recipe just to your grocery list, or privately to your BigOven recipe box:

Step 4:  BigOven captures the ingredients, image and instructions

Depending upon your choice in step 3, BigOven will either add it to your grocery list, or stores it privately in the cloud for you.  Note that we respect that commercial websites have businesses to run, so we make this recipe private for you.  It will not be available to you unless you are signed in.  Private recipes are a feature of BigOven Pro, which you can try free for 14 days.

As you can see, BigOven captures the recipe title, ingredients, and even parses the ingredient lines into the proper boxes in many cases.  Even the photo is brought in automatically for you if it is detected.  Some minor review and fixup is often required, given the multitude of formats that people write recipes in, but it saves an enormous amount of typing!

BigOven also captures the instructions:

When done with any minor edits or categorization, just as you would in typing in your own recipe, click “Final Check and Submit” at the bottom of the screen.

Step 5:  That’s it! 

Your recipe is ready to go.  You can add this recipe to your grocery list or menu plan, add it as a Try Soon or Favorite, email it to others, or just pick up your phone and go to the grocery store.  Your captured recipe will be there after a brief sync, just sign in and go!

BigOven is a Universal Recipe Box

BigOven lets you easily capture recipes from around the web, enter your own, easily customize any of the 400,000+ already on BigOven, or even photograph your own handwritten recipes and we’ll enter them for you.

Once they’re in BigOven, you can:

• Add them to your grocery list, and items will be automatically grouped by aisle, saving you time in the grocery store
• Create and reuse menus
• Drag and drop recipes or menus onto a Menu Plan
• Email, Tweet, Pin and Facebook-share recipes with others
• Add photos, ratings and more
• Resize recipes up or down
• Calculate nutrition facts

… and more!

At BigOven, we aim to be the ultimate kitchen tool, and, as Mashable recently wrote, “your new best friend in the kitchen.”  Learn more about BigOven at www.bigoven.com.  Happy cooking!

PS:  Have a recipe website that’s not importing for you?  Jot us a note with a specific URL, and we’ll see what we can do.

Syrah: Pairing Wine with Food 101

Syrah, which is alternatively spelled “Shiraz” in English-speaking regions -- is a red grape that generally yields a spicy, rich red wine. 

“Syrah” and “Shiraz” are exactly the same grape.  Yet because “Syrah” is the French spelling and “Shiraz” the Anglophone spelling, which way its spelled often says something about the region and thus the style – Syrah is usually produced in one of the French Rhône styles,  and Shiraz is usually produced more in the Australian or American style.

Syrahs display strong, smooth tannins, and are generally deep burgundy to purple in color.

Shiraz, the most popular winegrape produced in Australia, gets its name from the city of Shiraz in Persia known for its beauty.  The grape was believed to be brought to the northern Rhône valley in France during the middle ages (though some claim that is a myth). 

In France, it’s known as “Syrah”, and to bear the special appellation “Cornas”, the wine must be 100% Syrah.  Elsewhere, it is often blended with Viognier, Marsanne, or Roussanne white grapes, or Cabernet Sauvignon (red), each of which typically smooths-out the finish.

Syrah’s Flavor Profile

Syrahs often carry flavors of black cherry, black pepper, blackberry, plum, bell pepper, clove, licorice, espresso and dark chocolate.  So, when wondering what pairs best with Syrah’s, consider these flavors, and whether they’d complement the meal.

Great Pairings with Syrah

As a general rule Syrah (Shiraz) pairs very well with grilled meats, vegetables, wild game and beef stew.

• Barbecue, especially spareribs
• Braised beef
• Cheese, especially aged hard cheeses like Gouda
• Chicken, especially barbecued and braised
• Duck
• Grilled meats and vegetables
• Hamburgers
• Lamb, especially roast leg of lamb
• Mushrooms
• Osso Bucco
• Pork
• Sausage
• Steaks and chops
• Tuna, especially grilled or seared tuna
• Veal
• Venison

Pairings to Avoid

• Seafood like sole, shrimp or lobster
• Delicate dishes
• Extremely sour dishes

Syrah makes a fantastic Beef Demiglaze Reduction

One of our favorite uses of Syrah is as a demiglaze reduction, and we’ve found no better description of the technique than this expertly-written recipe by sgrishka: 

Pan-Seared Filet Mignon (Beef Tenderloin) with Shiraz Sauce recipe

 

General differences between Syrah regions

In Australia, it’s “Shiraz”, and they produce a great of it – generally a little more delicate, with American and French Syrahs a little heavier and bolder.  Italy, northern France, California, Washington State and New Zealand are also producers of some great Syrahs. 

One of our favorite new wineries in Washington State is Avennia, which makes a highly-regarded new Syrah blend (disclosure:  Avennia’s founder is a good friend of BigOven’s founder.)

There are four main blending compositions of Syrah:

• “Varietal” Syrah or Shiraz. This is the style of Hermitage in northern Rhône or Australian Shiraz.
• Syrah blended with a small amount of Viognier.  This is the Côte-Rôtie (northern Rhône) style.
• Syrah, blended equally with Cabernet Sauvignon, becoming quite popular in the US.  In modern times, this blend originated in Australia, so it is often known as Shiraz-Cabernet.
• Syrah, blended with Grenache and Mourvèdre. This is the traditional style of Châteauneuf-du-Pape of southern Rhône -- this blend is often referred to as GSM in Australia.

Cellaring

Syrahs generally should be enjoyed while they’re young – 3 years or less is typically best for most labels.

This is part of our ongoing series introducing food and wine pairings.  At BigOven, we know that some foods just go together.  That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly.  We’ve created a Syrah wine “recipe” listing on BigOven – create your favorite menu and share it with friends.

Are these introductory food & wine articles useful to you?  Be sure to “Like” this post.  Happy cooking!

New “List View” Now Available in My Recipes Dashboard

We received a lot of great feedback on the new “My Recipes” dashboard, which is also the new default view for BigOven.com if you’re signed in. 

The most common feature request was for a more condensed list-style view which continued to take advantage of the full width of the screen; this new feature is now live.  You can see it at www.bigoven.com/myrecipes/stevemur – just click on the “list | gallery” toggle in the upper right to switch views.

Features:

• Choose to view the recipes in either “list” form or “gallery” form
• Hover over a recipe to easily add the recipe to your grocery list, menu plan, or share it via email, Twitter, Pinterest or Facebook
• Quick find by title – just enter a few keywords in the “find by title” area to instantly find a recipe on the page
• Quick filtering by course

How to switch views:  Look for the “list | gallery” toggle in the upper right corner, highlighted here:

Sample list view:

Sample gallery view:

Riesling: Pairing Food with Wine 101

Riesling (pronounced “rees-ling” is the most popular varietal produced in Germany, and the twentieth-most-popular varietal consumed worldwide.  More than other varietals, the Riesling grape delivers wine with three very distinct flavor packages:  dry, semi-sweet and sweet, depending upon when the grape was harvested. 

All Rieslings have a very aromatic character, typically reminiscent of apples, peaches or pears.  Sometimes, there are delicate undertones of spice and honey. 

Rieslings have enjoyed a resurgence since 1995 due to their versatility and popularity of new trends like ice wines from Canada and Germany.  Here in the US, Washington State is producing some great new Rieslings in the Columbia Valley. 

Since Rieslings, more than many other varietals, show tremendous variety from label-to-label, you can find extremely sweet Riesling (e.g., Eiswein) all the way through extremely dry Rieslings (Kabinetts), and they will taste vastly different. 

If in doubt about whether the Riesling is dry, semi-sweet or sweet, be sure to ask your wine merchant, or look for the categorization (below) on the label. Such variety within the Riesling family makes it difficult to make blanket pairing suggestions, but here are a few that work across the spectrum.

Great flavor pairings with Riesling

• Apples
• Apple-based desserts
• Asian food
• Cheese, especially blue
• Chicken
• Cilantro
• Crab
• Duck
• Summer fruits:  cherries, melon, peaches
• Goose
• Baked Ham
• Pork
• Salad
• Salmon
• Scallops
• Light seafood dishes
• Thai food
• Trout

Types of Riesling

You’ll find the most popular Rieslings from the northern climates -- Germany, Austria, France, Canada, and some from the US.  As mentioned above, they vary considerably in dryness/sweetness, so we encourage you to ask your wine merchant for the one that best suits your occasion or interest. 

From dry to sweet, look for these categorizations:

Dry (“Trocken” in German)

• “Kabinett” is the classification for dry Rieslings in Germany

Semi-Sweet (“Halbtrocken” in German)

• “Spätlese” is the classification for semi-sweet/semi-dry Rieslings

Sweet (usually reserved for desserts or appetizers)

The majority of Rieslings from Germany are produced in the sweeter style.

• “Auslese” is the classification for sweet.  If you do not see any of the classification keywords but know the Riesling is from Germany, it’s probably sweet.
• “Beerenauslese” is the classification for very sweet.  These are white sweet dessert wine made from grapes shriveled on the vine.
• “Eiswein” (Ice wine) – German or Canadian White Sweet Dessert wine made from grapes frozen on the vine.  Very, very sweet and delicious for dessert. 

Wine Tasting Suggestions: Pairings

• Apples and blue cheese
• Salmon
• Thai or chinese dumplings
• Baked ham slices and crostini

This is part of our ongoing series introducing food and wine pairings.  At BigOven, we know that some foods just go together.  That’s why we’ve introduced Menus, which let you drag and drop recipes to create ideal combinations, share them with the world and create grocery lists instantly.  We’ve created  a Riesling recipe listing on BigOven – create your favorite menu and share it with friends.

Are these introductory food & wine articles useful to you?  Be sure to “Like” this post.  Happy cooking!

Attention bloggers: Now Add Recipes and Menus To Your Wordpress-powered blog easily!

We’ve made it really easy to add recipes to any Wordpress-powered blog – announcing the immediate availability of the BigOven Wordpress Plugin.   With this free plugin, you can add any public recipe that’s been added to BigOven to your own blog via simple shortcodes. 

Benefits:

• Instead of retyping any recipe on BigOven (including your own), all you need is a one-line “shortcode”, and BigOven will expand the one line of code to present a full recipe or menu.  A fully formatted recipe or menu will appear right into your blog when you publish the post. 
• Post any of the 300,000+ recipes or menus on your blog with one simple line
• Choose from full or tile displays
• Your readers get a handy link to the detailed recipe listing, where they can add it to their favorites, add the recipe to their grocery list, resize the recipe up or down, convert to metric, share it with others, print in a friendly format, and more
• The recipe itself stays in full on your blog

For instance, in conjunction with BigOven’s RecipeScan™ feature, you could simply snap a photo of a recipe, click upload, wait a few hours for the URL to arrive via email, then just embed a simple URL in your Wordpress-powered blog to have it displayed for your readers.  Or, if you’ve created a perfect Easter brunch menu, with one line of code, you can embed the menu into your blog post!

The WordPress plugin for BigOven is free and now in beta. 

Learn more at wordpress.bigoven.com, and send us your ideas and suggestions!

Samples

Here’s what it looks like when you compose a post.  Once you’ve installed the plugin, you simply use a new shortcode, of the form [bigoven-recipe url=”xyz”].  That’s it!

Sample Recipe

By using a simple shortcode such as [bigoven-recipe url=”http://www.bigoven.com/recipe/163740/Old-Fashioned-Raspberry-Bars”], your readers will see this when you publish your blog post:

Sample Recipe Tile

You can also show a simple tile format by specifying “bigoven-recipe-tile” as your shortcode.

Sample Menu

Likewise, full menus can be embedded with “bigoven-menu”. 

Recipes and Menus you can Share

Feel free to share anything that’s in the public archive.  Add new recipes and post them in your blog.  We created this tool to make it easier to share great recipes with the world.  Feel free to share your own public recipes or those you find on BigOven.  Happy cooking!

Add a Badge To Your Blog

Show your love of cooking with the BigOven badge, also now available.

Introducing new “My Recipes” area

Today, we released substantial improvements to the “My Recipes” view on BigOven.com:

• Large, rich recipe images
• Support for full-width monitors – see much more information on the screen
• Easy sharing via Pinterest, Facebook, Twitter, Email and blog
• Animated tiles
• Simplification – “My Recipes” view is now the homepage view when you’re signed in

I’ve made a quick video that demonstrates some of the new features:

BigOven’s new Recipe Dashboard

Cooks with widescreen monitors will now see much more information on the screen:

 

To get started, simply visit www.bigoven.com and sign in, or create a free BigOven account and start adding recipes, or marking the ones you like “Try Soon”!

TIP:  Your own dashboard is shareable with your friends and family at the following web address:  www.bigoven.com/myrecipes/<username>, where <username> is your BigOven username.  For instance, www.bigoven.com/myrecipes/katehandel

Private recipes can now be shared via special web address

We’re pleased to announce another new feature for BigOven Pro members:  You can now selectively share any private recipe via a special web address. 

Private recipes are a feature of BigOven Pro, letting you add any and all recipes – even if you don’t want the general public seeing them.  They may be treasured heirloom recipes, or work-in-progress recipes, or recipes you’ve scanned from commercial sources and simply respect, as we do, that such recipes and photos should not be in the general BigOven public archive.  You may want them simply as notes to yourself. 

Sometimes, however, there may still be private recipes that you want to selectively share with a handful of friends or family members via email.  Starting today, you can. 

Here’s how.  Let’s say you’ve got a recipe you’ve added via RecipeScan – “Carmelized Red Onion Relish” -- and you had it during the holidays.  It’s so good, you’d like to share it with a couple of other friends.  Simply click on the “email link” button in the upper left on any private recipe page on BigOven.com:

Notice the lock icon – this means that the recipe is still private, but you can share a special coded link.  If you click it, you’ll be taken to a page where you can email the special link to friends or family:

When they access the recipe with that special web address, they’ll be able to view, print out, add photos and review the recipe.  If they’re a BigOven Pro member, they can also make an instant copy of it, to add it to their grocery list, menu plan, or more. 

For all users without that special coded link, your recipe remains private; it won’t show up in BigOven general search (only for you, and only when you are logged in), and it won’t be accessible without the code.

Additional notes:

• To help with security, BigOven adds a “noindex” tag to tell the search engines not to add it to their index
• Cooks who get the coded link will not be able to add the recipe to a grocery list or menu plan without first making an instant custom copy of it (which is  Pro-only feature.)  However, they can still print the recipe, add comments and photos.
• Private recipes will not show up in the public recipe search results for anyone other than you. 
• Private recipes need to be shared one-at-a-time; the code is unique to each recipe.

You are in control of how public you’d like the recipe to be.  You can pin it on Pinterest, email the private URL to as many people as you’d like… but remember, anyone who has the special URL will be able to view the recipe.  Happy cooking!

Two Quick Chemistry Facts that Help you Become a Better Cook

On Quora, there’s an interesting question that asks:

“What chemistry facts help you become a better cook?”

Here is Justin Dragna’s answer, which I thought was very informative, and with his permission wanted to repost:

“I am a professional organic chemist, and I'm an amateur cook.  Although, I love cooking so much I sometimes wish I had picked cooking as a career.

In terms of practical skills, the two are fairly similar.  Both require measuring out ingredients, mixing, heating, monitoring how things progress over time and then making a decision about when everything has finished reacting/cooking.

One principle that helps with cooking is recognizing the difference between hydrophobic and hydrophilic molecules.  Hydrophobic molecules are soluble in oils and hydrophilic molecules are soluble in water.  Most flavor molecules are hydrophobic.  This is why soaking rosemary, garlic, peppers, thyme, etc. in oil will infuse the oil with flavors.

Sugars and salt are considered hydrophilic and as everyone knows they readily dissolve in water, but are insoluble in oil. 

I cook a lot of New Orleans foods, like Gumbo, and so I make a lot of stocks and rouxs.  The idea of hydrophobic flavor molecules really come through in these dishes.  If I simmer herbs for a stock, the kitchen smells delicious as the volatile oils from herbs fill the air.  However, the stock never delivers on the smell.  This is because the flavor molecules aren't very soluble in water.  The flavor molecules are released from the herbs because the herbs get damaged during boiling, but then they just float to the top of the pot and evaporate - hence the delicious smell and lack of flavor.

If you want to bring the flavors out from the herbs (and other ingredients like paprika and pepper) into something like a pot of gumbo, pitching them in with the roux before adding the stock releases the  flavor molecules of herbs into the oil.  A roux is a mixture of starch and fat, and it will form a gel when it is added to a stock.  The oil, along with any flavor molecules in the oil, gets suspended in the gel network.  This gives the dish an extra dimension of flavor that would be lost if you just used herbs in the stock.

Another thing that helps with cooking is understanding why milk curdles.  Milk contains proteins.  The proteins are nicely folded.  If the proteins are exposed to excessive heat, a low pH (acid), or alcohol, they will unfold.  This is what is happening on a molecular level when milk curdles.  The proteins become denatured - a fancy word for unfolded.  If you need to use dairy for cooking, and it's going to require a lot of heat or contains something acidic like tomatoes, it's best to use heavy cream.  Heavy cream contains no proteins so it can't curdle.  It's also better for making mixed drinks because milk will sometimes curdle if the alcohol content is too high (this can be avoided sometimes by adding the milk last after the base spirit has been diluted).”

New: Keep Private Notes on Recipes (Pro)

Ever make a dish and want to jot some private reminder notes to yourself for next time?  Now you can.  All BigOven Pro members can now store an unlimited number of private notes on any recipe on BigOven.com.  You can record notes on the web and optionally print them out on any recipe.  Unlike reviews, private notes are only shown to you, not others. 

Ideas for Notes

• Keep track of who you served the dish to – since you can add multiple date-stamped entries per recipe, you can make it a handy cooking log that you can refer to later, from anywhere
• Keep track of any substitutions or alterations that worked for you, or that you’d like to try
• Note cooking time or temperatures if it varied for you from the recipe
• Record who liked it… and who didn’t
• Suggest wine pairings or side-dishes that went particularly well with this recipe, or ways to use up the leftovers for the recipe

At this writing, private notes are a web-only feature, but in the near future, we’ll be letting you add/update/delete notes from the free BigOven recipe organizer apps, too.

Remember, you must be logged in to see notes.  They are private, and will not be shown to anyone other than the Pro member who created them.

To create a note  on any recipe:

• Click on the “Notes” tab on a recipe page
• Jot yourself a note.  You might want to record who liked the dish, what variations worked best for you, cooking times, or other personal notes.  These notes will not be displayed publicly – if you’d like your comment to be public, please use the “Reviews” tab.
• You can optionally change the date in your log.

To edit an existing note:

• Visit the recipe page on BigOven.com. 
• Click on the Notes tab, and hover over the note.  Click the mouse button -- you can make edits or delete the note.

To print notes with your recipe:

• Visit the recipe page on BigOven.com
• Click “Print”
• Check the box marked “Notes”

Screenshots:

Where to find the new “Notes” Tab

When you click on the tab, you can add new notes, or edit the existing ones:

On your return visit, as long as you’re logged in, BigOven will highlight for you (in the recipe title and in the tab) that you have notes on this recipe:

Printing

Simply check the “My Notes” box and BigOven will include the notes right in your printout.