What’s in a name?

For me the name of the recipe is as important as a headline for an article. It has to be short and catchy. It has to spark interest. This will determine whether I take the time to read the recipe and make the dish. So why are chefs/cooks using complicated recipe names? Here is one from the Vogue website, White Rocks Veal with Caramelised Apple, Celeriac and Apple Remoulade and Cider Sauce. My first reaction, what the……… , NEXT!

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