Diane Padoven of Napa Farmhouse 1885 is living the dream. Several years ago she departed from her corporate job Read more »
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Creativity manifests itself differently in every person, but for Faith Gorsky, cooking and her blog, An Edible Mosaic, is how she reveals her individual artistry. Gorsky has enjoyed cooking since high school, but it wasn’t until her honeymoon Read more »
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Whether you’re a food blogger or just a foodie, you can help your followers discover and save your recipes by adding them to Springpad.
And with only a few extra steps, your recipes will be more useful for everyone! Adding Cuisine & Course, Tags, and Photos & Videos only takes a few moments, but will make a big difference to your followers.
Cuisine, Course & Main Ingredient
Completing these fields helps categorize your recipe so that it appears in relevant search results.
Tags
Adding tags also increases the likelihood that your recipe will turn up in search results – think about how your recipes fit into various categories and add those as tags. Read more »
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Are you a food blogger? With our features for partners, you can easily add Spring It! buttons to your blog posts to help your readers save your recipes.
After you install the Spring It! button on your blog, you just need to hit the button once per post & edit the recipe details to be sure the recipe looks as you would expect. To help Springpad do a better job of importing your recipes, just follow these guidelines for how to layout your recipe posts:
Optimizing your Recipes for the Spring It! Button
Read more »
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Experimentation and playing with flavors and ingredients is how Andrea Meyers invents the tasty recipes she publishes on AndreasRecipes.com. Her recipes are inspired by her mother’s and grandmother’s Southern cooking, the foods she was exposed to living and traveling overseas and the seasonal vegetables she grows in her garden at home in Northern Virginia. The product: recipes that reflect a refined simplicity making them at once appealing and approachable.
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Rebecca from Chow and Chatter is a Brit living in America who counts food and travel as her primary passions. She loves to cook and actively introduces her readers to food bloggers and their recipes from around the world. She’s also a writer and registered dietitian, specializing in counseling for weight management and certified by the American Dietetic Association.
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Chock full of tantalizing recipes and mouthwatering photos, Sandie’s Inn Cuisine food blog is dedicated to the recipes of bed & breakfasts, country and urban inns. Focused on recreating a taste of B&B’s for family and friends at home, Inn Cuisine’s approach to recipes and cooking is all about preparing great tasting food for the moderate to advanced home cook. From breakfast and brunch entrees to delectable desserts, sides and baked goods, Inn Cuisine’s appealing site design makes it a food blog you’ll return to again and again for a taste of the bed and breakfast experience.
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Keith Snow’s Harvest Eating is all about a lifestyle of cooking and eating seasonal foods. It’s a method that has been practiced for centuries all over the globe. The approach is simple: buy foods that are fresh and in-season; then prepare them using whole, natural ingredients produced by farmers not chemists. Not only does Keith publish seasonal recipes on his website, but he also has a cookbook and many videos designed to help make seasonal cooking even easier.
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Based in London, Ontario, Lisa is an 18 year veteran vegetarian who serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes. She also makes sure to add nutritional information and shares cooking hints that she’s learned along the way. If you want to know what sensible vegetarians eat, check out Lisa’s Kitchen!
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Red Cook is about Chinese home style cooking and sharing the joy and frustration of cooking Chinese food at home. It is also about making authentic Chinese food in America using local and imported ingredients. Kian has been cooking Chinese food in America for more than two decades and has learned to adapt.
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