I’ve found that importing recipes from sites via the share sheet into an app like Crouton works well. SEO fluff is just the unfortunate reality of the internet economy.

Starting your own blog sounds fun though! I’d be keen to try a few recipes.

check out the Crouton app for importing and stripping cruft

My favorite recipe blog is Rek’s and Devine’s Grimgrains. Just look at all those adorable ingredient illustrations! 🥰

I use the Mela app on iOS to save recipes and clear away a lot of that clutter. It even has an RSS feature. It’s fantastic.

@sod Nice! Love those illustrations.

I like the Paprika app also for fluff-free imports.

@markavey Speaking of recipes, here’s one of my favorites…

Victoria Granof’s Pasta con Ceci

Serves: 2
Cook time: 25 min

Ingredients

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, peeled and smashed
• 3 tablespoons good tomato paste
• 1 teaspoon kosher salt, or more to taste
• 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
• 2 cups boiling water
• Crushed red pepper flakes, for serving

Directions

1. In a large heavy-bottomed pot, heat the olive oil until it shimmers.
2. Add the garlic and cook, stirring until it becomes lightly browned and fragrant.
3. Stir in the tomato paste and salt and fry for 30 seconds or so.
4. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning.
5. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Manton – What a nice idea. I share your disdain for those crufty recipe sites.

Me, please!

@manton you’ve seen https://en.m.wikibooks.org/wiki/Cookbook:Table_of_Contents

@manton I’d participate. The recipes I’ve got documented don’t have pictures (or in some cases, I have end results but not step by step photos).

I do a pretty good traditional Ragu a la Bolognese

@Transportist That’s cool, I had not seen that. I may even steal a few recipes from that since it’s Creative Commons.

I’d participate. Sounds like a great idea.

@josephaleo sounds delicious, thanks! I’ll give it a try.

@markavey I made it again just a few days ago. I don’t think k I’ll ever get tired of that recipe.

@josephaleo It’s nice when you find one like that, isn’t it? I’ve a few from my favourite Stanley Tucci recipe book that I’m always going back to.

@markavey I made the Pasta con Ceci earlier this week 😀 Would you please share one of your favorite Tucci recipes? Thanks 😊