Building and editing recipes

Steps

1. Open Recipe Book, a left-hand index grouped by category (with print-selection checkboxes) next to a single editing pane. Print selected and Print all work directly from here, alongside Bulk upload and a tag filter. If the editing pane feels cramped or content runs off the right edge of the screen, use the collapse-sidebar control at the top of the left-hand navigation to reclaim width.

   

2. Create or open a recipe: name, category, portions per batch, prep time, cook time, description, and tags (with an Edit link to manage the tag list itself).
3. Toggle "Include this recipe's ingredients in low-stock warnings" off for seasonal or off-menu recipes. Their ingredients still hit the shopping list whenever the recipe is actually on the plan or in orders.
4. Add ingredient, component, and subheading lines to Ingredients & components. Each line shows its cost.
5. Batch cost, cost per portion, and weight per portion update live at the bottom of the ingredients table. Weight per portion is a useful sanity check that a recipe's portion size is realistic.
6. The Ingredient statement and a simpler Allergens summary both build automatically (see "Understanding allergen labels").
7. Add Method steps and Notes.
8. The recipe's Pricing table (Tier / Cost / Suggested min. / Actual Price / Gross Margin) sits right on the recipe itself. "Suggested min." is a floor calculated from the tier's formula, not a recommended price. If you manually set Actual Price below it, a warning icon appears next to the field as a caution, not an error.

9. Use Duplicate recipe or Delete recipe at the bottom.

   

Common issues

• A tier's suggested price shows nothing sensible: check whether it's set to "relative to another tier" without a base tier chosen.
• Can't find where to edit the tag list itself: use the Edit link next to Tags on the recipe (or component) editor.