Contributor Guidelines

By contributing, you’re agreeing to these guidelines:

Each recipe should be your own, or that of a friend or family member who has given you permission to submit it.

Out of the Frying Pan does not offer any compensation for submitted recipes.

We may edit for spelling, clarity, or content before publishing recipes.

We will test and moderate your early submissions. After you have a history on the site, we may promote your status and allow you to publish directly.

You may include a short bio (200 words or less) and/or a link to your blog, website, or flickr page at the bottom of the recipe.

If you would like to submit a full profile, please do so as a separate post.

To become a contributor, please register and send an email to contributor [at] outofthefryingpan [dot] com letting us know you’re interested in contributing. We’ll change your permission from subscriber to contributor, which will bring you to a control panel when you log in. From there, you’ll be able to submit recipes. They’ll be held in limbo for moderation before being published.

To submit a recipe, please follow the format and order instructions below.
We’re still converting our old recipes, so you may still see some abbreviations, non-standard variations, or small photos on our site. So please do as we say, not as we do. :)

Recipe Name (in the Title field)–Make it brief and self-explanatory. You’re welcome to include your name (“Sally’s Exquisite Sugar Cookies”).

Everything else goes in the Post field:

Picture (Required)–Good quality picture, 500 pixels wide or tall. Picture must belong to you, and can be hosted on your own web site or flickr page or uploaded to our site (please keep pictures under 500k). To insert a picture hosted somewhere else, click the little tree icon, then paste the URL of your image into the Image URL field. To upload a picture, RESIZE IT TO a maximum of 500 pixels wide or tall (depending on photo orientation–longest dimension should be 500 pixels), then use the Upload field below the Post field. If you’re uploading, please name the photo to match the recipe and your own name.

Recipe notes–Recipe source or history, serving suggestions, etc.

Ingredients–Please write out teaspoons, tablespoons, cups, ounces, degrees, etc. Hit <shift>+<return> (at the same time) after each line instead of simply hitting <return>. This inserts a line break instead of a paragraph break between items.

Recipe steps–You can include how-to pictures, if you have them. Use a regular <return> here, which will insert space between paragraphs.

Notes–Written out NOTES (bold and all caps). Any special notes on process or ingredients that don’t belong in the general body of the recipe.

Author notes/link/photo (optional).

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Sample recipe:

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This goes in Title field above main post field:

Roasted Cauliflower

Everything else goes in the Post field:

This simple recipe is one of my favorite vegetable sides, and it takes cauliflower from lame and bland to sublime. Virtually everyone I’ve made it for has raved about it and asked for the recipe. Good hot, room temp, or cold. Delicious as-is, and excellent in all types of salads, from tossed green salad to marinated pasta salad. Adds an extra dimension of flavor to any recipe calling for cauliflower (soups and curries are especially toothsome with the roasted stuff).

1 head cauliflower
2-4 tablespoons olive oil
coarse salt
freshly ground black pepper

Preheat oven to 400 degrees. While the oven’s heating, break up he head of cauliflower into little pieces–the more broken-up, the better (the little pieces roast into a yummy carmelized crunchiness).

Toss with olive oil, salt & pepper. Spread on the bottom of a pan or cookie sheet large enough to accommodate a single layer.

Roast at 400 degrees, shaking the pan and/or tossing the cauliflower every 15 to 20 minutes, until it’s all nice and roasty. Takes about an hour.

-Author’s Name

Author’s bio or links

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