Help wanted: how do I write a good recipe?

From another thread where I posted a recipe, but actually make the dish differently; Robin suggested I start a new thread.

I know that there are many poorly written recipes out there (including some of my own). What makes a recipe one that foodies can use effectively?

As I wrote Robin, your recipes, and Jenise's, are written the way you actually make the dishes, and your cook's notes are an integral part of the directions. I would love to read hints from you, Jenise, Chef and other foodies on how to write good recipes so that people can use them effectively.

I don't think I've every seen a good checklist of how to do so.

Thanks, Bob

Before you even write the recipe, you should motivate the dish. What makes it special? Is there something novel about the concept, or is it just a good traditional version of a well-known dish?

I like to see the ingredients up front, unless it is a simple recipe with few ingredients. If there is a key step or two in the cooking, where a certain technique or attention to detail is essential to the outcome, then the recipe should put focus and emphasis on those points.

[Robin Garr]

Oops, Bob, I'm sorry, I thought you would notice that I already started this thread yesterday, <I>after</i> suggesting that you do it.

See Tips on how to write a recipe for my post and a few good replies.

Thanks, Bernard. I've read your recipes with pleasure -- you always "motivate the dish", and you do it very well.

I missed your post, Robin. Both scribbling away at the same time, I suppose. Thanks.