Tired of Recipes? 7 Other Subjects to Post Instead

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Recipe posts are a ton of work. You’ve got to develop and test a recipe, photograph it, write it, upload and edit photos, then write the post. It takes up to 6 hours to complete a post, food bloggers tell me.

Why not take a break from all the cooking and testing? The occasional non-recipe post won’t hurt, and doing so will let you expand the subjects you cover in a new way.

Typically, narrative posts mean advice and recommendations. Here’s how some food bloggers do it:

1. Start a series. Choosing Raw, for example, has an inspirational Green Recovery Series about people who moved to a raw diet. Aida Mollenkamp has several regular columns, including this one called the Monthly Mood Board.

2. Write about an experience. Gluten-Free Girl & the Chef wrote about what kind of gluten-free food she could safely eat in airports and on flights. No recipe needed, and she connected with readers who often face the same problem.

3. Give away a cookbook. Support a friend who’s recently published a cookbook, purchase a cookbook and give it away, or say yes to an email query and have a publisher send you a cookbook. Here’s a giveaway post with gorgeous photography by Averie Cooks.

4. Write about kitchen products you adore. Kitchen Corners wrote this post about products she thought would tickle her readers. Here’s another example, a post just called Recent Acquisitions from Lottie + Doof.

5. Write a round-up with a theme and link to past recipes. It’s a sneaky and perfectly legitimate way to take a break. Pinch My Salt offers photos that link to past posts inspired by Valentine’s Day, then caps them off with links to other blogger recipes.

6. Conduct an interview. Cakespy found a blog that teaches how to make cookies that look like flowers, so she interviewed the blogger about her technique.

7. Give advice. Canal House writes about how to plan for a picnic. Recipe Girl gives readers a money-saving tip on sponges.

What about you? Have you found more ways to write food-related posts with no recipes? I’d love to know.

(Photo courtesy of David Castillo Dominici, Freedigitalphotos.net)



  1. says

    Great post and thanks for linking me up. I always run giveaways. People like them, they help support other bloggers/writers and even if it’s a big company and I’m not supporting the little guy, so to speak, people love free stuff :) So I host them as much as possible without being overkill.

    Fun tips, as always, Dianne!

        • diannejacob says

          You’re welcome, Katherine. Best of luck on your cookbook, and thanks for being a regular commenter on my blog.

      • says

        Btw, I have stopped getting your comment replies in my inbox, even though I check the box, I don’t get them anymore. It stopped about 6 weeks ago. Not sure if others are getting them, but if I don’t go back to your site, I don’t know you wrote back.

        I have the “Notify me of follow-up comments via e-mail” box checked, and you’re not in my spam.

        • diannejacob says

          Hmm. I will have to check that out. Oh wait, you’re not going to see this. Thanks for the heads up, Averie.

  2. says

    Great ideas Diane. One of my most popular posts was a Mother’s Day post on parenting. No recipe required but I spent a lot of time soul searching as I beared my soul.

  3. says

    I throw in an occasional “just writing” post every few months knowing that my readers will accept it in stride. It breaks the pattern and musses up the routine – I need an influx of entropy now and then:) We are complex creatures and variety suits us well:)
    Good points, Dianne!

    • diannejacob says

      Nice to get out of a routine. I like that idea. And since we are writers, nothing wrong with focusing on that.

  4. says

    Thanks for bringing this up! Some thought I was crazy to begin blogging sans recipes. After all, so many do it so beautifully that if it isn’t a forte, it could become a detriment.

    • diannejacob says

      Well it could, I suppose, if you get too far off the topic. But we food obsessed types have lots of material because we’re always thinking about the subject, so I say go for it.

  5. says

    Great post, Dianne. I love to see bloggers switch up their content a bit and will often linger to read a post if it is an interview or profile of another blogger, a DIY tip, or an engaging personal story by the blogger.

    On my own site I stagger recipes with several rather relaxed series. Bite This Book! interviews new authors and includes a cookbook giveaway at the end. I also spotlight seasonal ingredients and try to share a few interesting and lesser-known tips about the produce.

    I try to look at my site as an online magazine. What cooking magazine contains only recipes? I rest my case! 😉

    • diannejacob says

      I love the title of Bite This Book! Hah.

      You make a good point about comparing your blog to a magazine. Although cooking magazines are very recipe-heavy, that’s not all there is.

  6. Ginny says

    Yes! I love this post. I just took a break from recipes and am detailing our little kitchen update. Nothing fancy, just real life. (And besides, who can cook when their oven is in the living room?)

    • diannejacob says

      Kitchen updates are fair game on food blogs, certainly. I love to see other people’s kitchens, and it’s an especially good way for readers to get to know you a little better.

  7. says

    Good ideas! Recipe posts do take ages, sometimes not just up to, but beyond 6 hours – and my blog features easy, lazy recipes! I shake things up from time to time with a write-up about a local cafe/restaurant, or a market, or what’s growing in the garden… and today I’m planning a post about a food documentary I recently watched.

    • diannejacob says

      Why not? I think those are all good ideas for posts. Your recipe take even more than 6 hours to produce as blog posts? Oy.

    • diannejacob says

      You blog three times a week! That’s ambitious. No wonder you need more subject matter than recipes, Stephanie. You go girl.

  8. says

    I try to do one post a month on gardening. I’m new at gardening and definitely not an expert, but I share my experiences and encourage readers to start a garden, however small it may be.

    • diannejacob says

      Oh yes, like those Wordless Wednesdays kinds of posts. I meant to include an example. Thanks for reminding me.

  9. says

    I do a few of these, a food photography series as well as a monthly naturally GF roundup (linking to others’ posts, not my own) – but the reason is not because I tire of recipes. I feel they are helpful and are another way to share a part of myself. I’ve also seen people do “Wordless Wednesday”/”Silent Sunday” posts, and several do cookbook posts w/o sharing recipes, such as “French Fridays with Dorie”. No matter what though, I think the trick is to post content that isn’t just meant to be filler or a traffic grab – readers see through that immediately, and one has to be especially careful with products and giveaways to not lose one’s voice. In general I’d rather see fewer quality posts on a blog over several frequent posts of which only a fraction are representative of the author’s style. But yes, a little diversity is usually welcome.

    • diannejacob says

      This is a very thoughtful answer, Jenn. I forgot to mention a photography series, which is always a good idea if you can pull it off. And I love the idea of a round-up to other bloggers. That’s generous, good karma, and also helpful to your readers.

      I also like your point about doing posts that are just filler or a traffic grab. There’s no point in lowering the bar, I agree. Did you notice that the posts about products I listed did not have links? To me, that makes them seem more genuine. Although I can’t say that I do that. When I write about a book, I include links.

  10. says

    I have been known to do a book review or two when I am feeling uninspired. I like to read food memoirs, so I sometimes will share my Good Reads reviews on my blog instead of a recipe for that week. Books I’ve reviewed are “On Eating” by Jason Epstein and “Blood Bones and Butter” by Gabrielle Hamilton. Still have food as a focus, but allows me a week off to get my creative juices flowing again. :-)

  11. says

    Hi Diane, you hit a very good topic this time again! We do not have all the time in the world to crank recipes back to back so I do find myself writing non-food related posts or different aspects. I also provide monthly posts to our local NPR station’s food blog on their website so I find it difficult sometimes to come up with a different recipe, instead I go for introducing a different ingredient and what you can do with it, such as pomengranate concentrate, or take a very simple ingredient such as rice and provide some historical background along with an old recipe of mine. I love writing informative posts like that. I will start a series soon to explain what makes it a Turkish cooking on the blog, from ingredients, spices ro cooking methods. That is my summer project.

    • diannejacob says

      Thanks Ilke. I love your idea of posts on ingredients and food history. Those are perfect topics for a food blog. Good luck on your series about Turkish cooking — another good idea.

  12. says

    WOw, thanks so much for this post.. The thought of a post that does no involve a recipe has been weighing down & this is exactly the validation I was looking for!

    • diannejacob says

      Oh good Niv. Thanks so much for saying so. I hope you try one of the topics mentioned in the post or in reader comments.

  13. says

    Thanks Dianne, there’s some good ideas there. I try to alternate recipe posts with informative pieces about local food producers, local events and the occasional food-related book review. It seems to be working for me and gives me loads of opportunity to work on my writing skills as well as my cooking skills. Not sure that it saves all that much time though, as honing a piece of writing can be quite time-consuming.

    • diannejacob says

      Yes of course you are right, Amanda. Maybe it’s just exercising a different muscle, to write narrative instead of a recipe. I like these ideas for highlighting local producers and events. It gives your blog a distinct sense of place.

  14. says

    Each one of these is a great idea to re-energize and mix things up. I personally enjoy featuring a post from other bloggers that I find exceptional, fun, or especially appealing (depending on my mood). I try to stay away from the everyday, big name sites and look for those my readers would be less familiar with and would find interesting. This encourages me to dig a little, look a little harder, and has helped me find new, very worthy sites (there are so many). It also helps me get my head out of my own stuff just for a few minutes, which can help with perspective. :)
    Great post, the comments are helpful too.

    • diannejacob says

      It’s thoughtful to introduce your readers to another food blog they might like. And you’re right, looking around does create a reason to get my head out of my own work. I enjoyed that aspect of researching blogs for this post.

  15. says

    Excellent post, Dianne!

    I’ve been doing pretty much straight up recipe posts for the past three years and they are so very time consuming… even though writing up the headnote and editing seems to be the part that takes up the most time for me! On my latest post I felt like I needed a break from the recipe development–since I’m currently writing a second cookbook and anticipating the release of my first one–and decided to go with a simple post about 10 simple steps to happiness (obviously not all that relevant, but somewhat related). Thinking that it may not go over so hot with my readers who expect gluten-free vegan baked goods from me all the time, I was shocked at the traffic and amount of positive reaction I had to that post. The feedback I received gave me more confident to branch out of my “comfort zone” in future posts.

    All the ideas here are wonderful, and many will truly help develop bloggers’ writing skills while offering a nice change of pace for readers. It’s a win win!

    • diannejacob says

      How wonderful to step out of your comfort zone and get such a positive response, Allyson. I bet you’ve got all kinds of ideas for future posts now.

  16. says

    Very informative! Appreciate all the links and references. One question: When writing a “round-up” post that links to other blogs, is it necessary to contact those bloggers for permission first? As a new blogger, I’m trying to figure out the polite (and legal!) ways to do things before I try them. Thank you!

    • says

      Generally when I do roundup posts, if I am only posting a link to their site I do not contact the blogger first. However, if I wish to post an excerpt or a photo, I always ask for permission beforehand.

      • diannejacob says

        Hi Mimi, Jenn is right, there’s no reason to do so. However, it’s a nice idea to send that post to the bloggers to see that you mentioned them.

        Hmmm. That reminds me that I should do the same.

  17. says

    Thanks again for yet another great post. I am writing a post right now about a landmark place in Rio de Janeiro. Not a recipe involved, not even cooking involved. I am also writing about exercising, no recipes either. Let’s see what happens. I’ll keep you posted!

    • diannejacob says

      I hope you get a good response, Leticia. I’m sure there’s some connection to food in there somewhere.

  18. says

    Hi Dianne,

    Thanks for this. It does seem readers are always eager for more recipes. While testing and photographing recipes does take loads of time, a well-written, thoughtful opinion piece can also require a real effort. I try to alternate between recipe stories, tips, and opinion pieces. When I’m short on time or a little burnt out, I’ll often share some of my favorite blogs/apps/books/websites with my readers. It cuts me a break and builds community with other great resources and bloggers.

    • diannejacob says

      Yes, definitely, I sometimes spend hours and hours on a post, especially when I can’t quite get the idea focused enough or it’s a long interview and I want to get it right.

      I like those ideas, Katie. It’s always so thoughtful to find ways to mention other members of our community as well.

  19. says

    Such great ideas Dianne. You so often speak right to where I am. I’ve been wanting to do this for awhile and have a list of ideas for posts other than recipes, yet related, like tools, ingredients, etc. Thanks for the list and examples. Motivates me to get some of these posts done and published. You are right on the time it takes to get a post done, about 6 hours is right. And yes it can be tough week after week. This is a way to get a break, yet still provide helpful, useful content for readers.

    • diannejacob says

      I’m hoping that these other posts you try don’t take as long, Sally. That would kind of defeat the purpose, although at least it might provide a change of pace and be fun for you, let alone your readers. Good luck with trying out some new ideas.

  20. says

    I love these suggestions and feel the lifting of a great load. Instead of a recipe post for my next blog, I’ll write about my teaching at Rancho La Puerta. Taught a gluten-free baking class in addition to two other menu classes. Woo hoo!

    • diannejacob says

      I just read that post, Greg, and enjoyed it. Good for you for stretching your skills and getting into gluten-free territory.

  21. says

    I tire of writing the same old, same old as well sometimes. I enjoy uploading mp3s and podcasts of the music I like to cook by – some back story on the origin and writing of the songs (mostly Sinatra and lounge music) to go with it. The posts are usually shorter, but allow my to do some desk research instead of kitchen experimenting. Thanks for the great ideas!

    • diannejacob says

      That is a unique idea! I went to your blog and found all kinds of other content besides recipes. In fact they seem to be the exception rather than the rule. Hey, whatever works.

  22. says

    Great subject Dianne!!
    My blog is still in it’s infancy but already I have written a post about a craft to do with your kids using ingredients from the kitchen, which also happen to be allergy-free. I think another good subject would be cleaners and air freshners using kitchen ingredients, or crafts that involve old kitchen utensils. Kitchen decor would be another fun subject! Ooooh now my wheels are turning…. :)

  23. says

    I also like to post articles about health on my site. Being that my site is vegan / gluten-free I try to share / write articles for my readers about the relationship between health and food. I also share my personal health issues and how I am combating them with nutrition…the hope is that some of my readers can relate to the issues I am experiencing and learn from what I have done.

    • diannejacob says

      That sounds reasonable, Gretchen. I suppose you will know from the comments whether these subjects resonate for your readers.

  24. says

    As someone who spends her days cooking professionally, I rarely have the time to invest in recipe posts. Instead, I talk about healthy-eating topics as they apply to gluten-free living. I just started a Friday series outlining my top produce picks for a San Francisco farmers market that I frequent 3 times a week. It’s a lot of fun to write, and it’s a good resource for shoppers.

    • diannejacob says

      Hi Laurie, that sounds right up my alley, being a frequent farmer’s market shopper. I’ll have to check that out right now.

      Interesting that you don’t invest in recipe posts. I have another friend who writes recipes professionally who feels she must post recipes and be “out there” with them. Different strokes, I guess.

  25. says

    Interesting post–and the comments too. I like to expand on specific questions people ask me about making Greek yogurt or my salad in a jar. Not only is it a change of pace but it gives me a place to point people instead of repeatedly writing it all out.

    • diannejacob says

      That’s a great idea, to expand on questions readers have asked you. Links can be so convenient for people who ask the same questions. I can attest to that.

  26. says

    I did just this in my last post Dianne, I wrote about whilst cooking dinner one night how my mind was NOT in the present moment, but instead I was worrying about yesterday and tomorrow and how I was missing out on being in the moment, and missing out on the lovely job of chopping up colourful vegetables. Cheers, Johanna.

    • diannejacob says

      I guess that’s called the Monkey Mind in Buddhism, eh Johanna? We all need reminders about being in the moment. I’m sure your readers could relate.

  27. says

    great tip. I’ve done a lot of that intuitively. Before Passover, I was too pooped out and besides we were going away and leaving the kitchen so I posted about recipes I hoped to try, Ps never tried them. Right now, I’m starting a series on sourdough. It will take me a while for the starter to bubble up so I’m giving an introd and background.
    I enjoy your blog.

    • diannejacob says

      Too pooped! I bet you looked like the woman in the photo. A series on sourdough sounds good, Tzirel. I loved your post on the challah in the shape of a key, BTW.

  28. says

    woops, erased my comment by mistake.

    Many of my posts are not recipe related. I write about everything food related including food history, science, culture, food travel, interactions in the food world, food memories and even food humor. I find recipe writing the most boring part of food blogging but very useful as well. I often prop my laptop on the kitchen counter to read my blog instead of searching my cookbooks or pieces of paper for recipes

    • diannejacob says

      I was thinking of the bloggers who are building an online recipe database and hoping to write a cookbook, so the majority of their posts are recipes. It sounds like you have a variety of fun subjects to cover instead and you are not on the same path.

  29. says

    I really like Heidi’s Favorites List posts on 101 Cookbooks. They only happen occasionally, but there are always some gems in there.
    I’ve also really loved reading about the writing process at places like Orangette, Smitten Kitchen and Chocolate and Zucchini, especially the process of putting a book together. Sometimes it’s really good to know what’s going on behind the scenes.
    I’ve been trying to release myself from feeling like I have to post a recipe for it to be a post, as that just means it takes me weeks to post. Instead, I’ve been trying to talk about the information a recipe might not give you: the science of the ingredients, the hints and tips, the little things that can make something successful.
    Thanks for a great post, Dianne!

    • diannejacob says

      Oh yes, I love Heidi’s lists as well. Thanks for reminding me.

      I have read the posts you mention about the book writing process and they are always valuable, just to know what other people are going through and how they resolve their challenges.

      These are great ideas for posts. Good idea to release yourself!

  30. says

    I do a ‘favourites’ post every month. It’s a great way for me to give out links to other things that I love, not just food. People seem to really like them. I also try to do a organic gardening post at least once a month. It takes me a fraction of the time to put together and I love sharing tips, especially if it’s going to encourage others to give it a go too.
    I totally agree with Jenn too, I’d much rather read well thought out posts a couple of times a month, than read ‘filler’ posts every few days. Quality not quantity, always. And I’m not completely sold on giveaways. I’ve stopped reading a few blogs because it became all about their giveaways; “like this, pin this, follow me on twitter/facebook for more entries”. No thanks.

    • diannejacob says

      Favorites and gardening posts sound good. I don’t like filler posts either, and I know what you mean on giveaways. I haven’t done one for ages. Still, there’s a way to do them well: write good content, don’t do them too often, and don’t have lots of conditions to enter.

  31. says

    It’s funny you mention non-recipe posts, Dianne. I started doing them a month or so ago. I had grown so dissatisfied with blogging that I knew I had to do something different. I began these posts to stave off boredom (my own, and then my readers’ as a result) and to feel better about the whole endeavor.

    In choosing topics for non-recipe posts, I have been guided by a desire to change public perceptions of gluten-free baking for the better – or at least to try. And I’ve also found myself viewing everything I do through that lens – so it has also ultimately helped to inform the recipe posts I do as well (and also my cookbook content). This shift has really helped me regain some feeling of momentum. I have found that I’m not happy writing recipes that have no discernible purpose, especially when I think there is so much in my niche that needs to be done. Overall, it has been very good and useful for me. Now I wonder why I waited so long. Lack of confidence, most likely.

    Thought-provoking post, Dianne. Thanks.


    • diannejacob says

      That sounds wonderful, Nicole. There’s nothing like changing up the game and starting something new to feel excited about your blog again. Sure beats being bored.

    • diannejacob says

      I like the story about the man and the tiger, Anna, and your reflections about being in the present with your kids. It’s nice to write something different.

  32. says


    Phew ! That’s an issue I’ve been struggling with for some time. There have been times when I’ve just wanted to write about something pleasurable, touching, outrageous or opinionated about food. After reading your post and other writers comments, I now feel like I have permission to do so. THANKS EVERYONE !


    • diannejacob says

      Hah! That was my goal — to free people who might think recipes are all they can post about. Wonderful, Rosemary.

  33. says

    Thanks to Dianne, I just started writing a new blog. She offered me some good advice on publishing blogs and getting started in the virtual culinary world. Technically, she offered a few words of wisdom to my friend.
    Just posted my first recipe blog replete with pictures and I realized that the time I spent on clicking pictures and writing a blog was much more than the time that I actually spent cooking the dish. It can really get tiring I guess. I think I can take some advice from this post from the very beginning. This way, even the blog won’t sound monotonous and even I might not reach a point where I get tired of doing recipes :). Thanks Dianne

    • diannejacob says

      Yes, cooking the dish is just one part of writing a food blog, Ashish. Better that you find that out sooner than later! But still, it’s an enjoyable pursuit to learn all the parts: recipe development and testing, photography, writing and blogging.

  34. says

    Although mine is primarily a food photography blog through recipes, I like to include my travel posts. I make sure they focus on foods found in that country, any speciality markets, street foods and well known restaurants I visited in the area. I find my readers really enjoy these posts- they get to travel to these countries through the posts!

    • diannejacob says

      Travel can be a good subject for a food blog. The issue is to make sure the content in the travel piece reflects the content of the blog. It sounds like you do a good job with that.

  35. says

    So so true!

    I hate this part the most – link to past recipes. I don’t know about it being a ‘sneaky and perfectly legitimate way to take a break’ but it does take me to old posts which I always think could improve a bit more and start editing!

    My food related posts are always my travel posts hence haven’t been a problem so far but I do have intentions to do a post on what I like about a few of my favourite blogs.

    • diannejacob says

      Oh yes, that could be a problem, if you link back to posts and then you edit them all. I didn’t think of that!

  36. says

    I’ve been wondering for a while how to move away from being strictly a food blog to a blog where I can write about more varied topics. I know I have already been doing that for a while, but on the whole I still tend to attach a recipe at the end of most posts unless writing about a trip or a conference/workshop. But just today I am starting to toy with the idea of completely separating the recipe posts (with just a short introduction) and the story posts (no recipe at all). I think this will actually make it easier for visitors to find a recipe or a story, whichever they are looking for. And make it less complicated for me as a writer.

    As for linking back to past recipes, I enjoy when my favorite bloggers repost (maybe redoing and reshooting) recipes from the early years of their blogs because I know they are recipes I have never seen. I have some family favorites early in my blog and know that very few of my current readers will ever go and look for them or know they are there. So reposting old, favorite recipes is a way to share ones we love with newer readers while having an easy post to publish.

    • diannejacob says

      It is a quandary, I agree. A post about a topic, with a headline not connected to the recipe, might pose an SEO problem and be harder for your readers to find. If you are trying to build a recipe database it is confusing.

      You could definitely up with a theme to do a post around old recipes, with no additional recipe at the end. It sounds like you’re ready for that, Jamie.

  37. says

    i haven’t done one in a while but i used to like to post info on the blogs i chose to link to in my blogroll and why I liked them and recommended them to my readers —

    • diannejacob says

      Wow. That is an interesting idea, Faith. But if it’s in a post then it goes into your archives and it’s not a part of the regular content, like your blogroll is. For that reason, I try not to put clients in my blogroll.

  38. says

    Wow! By mistake I had the notification on this comment section checked and I did not know what hapenned to my e-mail box the next day. I thought that the reader’s of Dianne invaded me because they did not like my comment.

    So I corrected it now. Sorry about this blah-blah

  39. says

    My favorite food posts to read — and write — are about food-related experiences in a blogger’s local culture. I actually find these posts to be much more work than recipes, but they also get the best reader response.

    BTW, thanks to Facebook I have this urge to “like” various preceding comments.

    • diannejacob says

      I suppose it’s the individual’s story that makes a compelling read, not the recipe. That is true of cookbooks as well. We love the context that surrounds the recipes.

      Oh, what a great idea, to “like” a comment here. We’re not there yet. You can always comment on the comment, and add to the conversation.

  40. says

    Inspiring post. Lots of things to think about and some great ideas for mixing content up. As a reader I love to read about all these different things, at the end of the day there is just not enough time to make all of the lovely things you see on blogs so this a perfect way to still create great content while keeping readers interested.

    • diannejacob says

      Isn’t that the truth? It can be so satisfying to read a good story or list. Perhaps for some food bloggers, posting recipes all the time is more about building a recipe database than posting excellent content. I suppose the best writers can do both.

  41. says

    this is a great topic — thanks for all the ideas! my sister and i co-write a blog about foods from our family, and this issue of how time-consuming it is to develop the recipes is exactly what we’ve been facing. we recently started a weekly feature on food “matchmaking” (a play on our blog name) that allowed us to talk about pairing ingredients. sometimes it’s to highlight some pairings from our (or others’) culture that may not be widely known. other times it’s to bring up something we came across but hadn’t thought of and that might serve as a source of inspiration or springboard for experimentation. anyway, it’s helped us be more regular in our posting without all the work involved in developing a recipe each time. but i have to confess i feel a bit guilty sometimes and wonder if we’re relying too much on “filler” posts and whether readers might like it more if we wrote fewer and more substantive posts instead (though we try to put as much thought into the weekly feature as possible). it’s a constant struggle, i guess. and, like one of the commenters above, i also wish i could post more non-food-related things but have trouble deciding if it’s off-topic or if readers would be interested. one thing i’ve tried to follow is to keep the same frequency of substantive recipe-driven posts but then where the blog normally would be silent, try to fill in with other types of posts. your ideas here are so helpful and have given me new things to think about. thanks so much for addressing what i guess is a common issue!

    • diannejacob says

      Sounds good, Julie. I am not sure that all non-recipe posts are “filler,” unless you are counting on all your readership coming from search engine queries for recipes. I hope that’s not true. Re non-food related posts, kind of hard to do that on a food blog. One might have to do with kitchen equipment, but I guess that’s food related. Hmmm. Coming up blank. Whether readers would be interested in non-recipe posts — I guess you’ll have to try them to find out.

  42. says

    I like to do cookbook reviews on my day off. A few photos of the book, the pages, a bit of a blurb and a recommendation make up the post and I can do a vlog entry on my YouTube channel about it as well.
    I’m really enjoying it, I call my series Cooking with Books.


  1. […] websites, clippings, magazines and cookbooks I collect. Besides, as my friend Dianne Jacob wrote about food blogging, it takes at least 6 hours (often more – I know) to create, and write, and photograph, those […]

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