Save recipe links
Why source links matter when saving recipes
Save recipe links with the source still attached. A recipe bookmark app that drops the original page makes it harder to credit the cook, check the method, or find the video again. Your library copy is for cooking. The source link is how you get back.
A saved recipe with nowhere to point
You remember the dish and not the person. You cannot tell whether you changed a step. If the cook updates the method, you have no way back. And if the recipe came from someone else, saving it with the name cropped off treats their work like an anonymous screenshot.
Recipe source links fix that without making you cook from a browser tab. You keep a clean copy in the app, and you keep the URL of the page or video it came from.
What stays attached when you import a link
Paste a normal recipe URL, or a YouTube or TikTok-style link, and the import keeps that URL as the source. On iPhone, the share sheet can show Save to The Recipe Book so the page you are viewing is the source you store.
The draft is yours to edit: title, ingredients, steps, servings, timing, and tags. Editing your copy does not require erasing where it came from. The source field is separate from the method, on purpose.
Import builds a recipe draft for your private library. It is not a second copy of someone else's whole article. The original page stays the publisher's page. The source link is how you open it.
Credit is also how you get back to the method
Open the source when a step in your copy looks short, when you want the video, or when you are sharing the recipe with someone who should see who wrote it. Cook mode, the meal plan, and the shopping list use your saved copy so dinner does not depend on the page loading while you cook.
On this website, community recipes such as Lemon Chicken Grain Bowls are written for The Recipe Book and link back to their own page. Creator and source pages elsewhere on the site point at the original publisher for the full article. Your private library should work the same way: your copy for Tuesday, their link for credit.
A simple rule for links and family cards
If you did not write it, the source link stays. Name the site or the person in the source field. If there is no URL, say that plainly: "family card" or "my notes." A blank source looks like the credit was lost. A clear note tells future you there is no page to open.
Quick checklist
- Save the URL at the moment you decide the recipe is worth cooking.
- Review the draft and leave the source link in place while you edit.
- Name the cook or the site, not only the dish.
- Use cook mode and the shopping list from your copy, and the source link when you need the original.
- For a family card with no URL, write that in the source field instead of leaving it empty.
Common questions
Can I save a recipe link from the page I am already reading?
On iPhone, use the share sheet and choose Save to The Recipe Book when the extension is available. You can also copy the URL and paste it into the app. Either way, keep that URL as the recipe source link.
What if the recipe is a family card and there is no link?
Say so in the source field. A family card is a real source. The link field is for pages and videos. A plain note is better than a blank, because a blank looks like the credit was lost.
Does saving a link copy the whole article into The Recipe Book?
No. Import builds a recipe draft for your private library: title, ingredients, steps, and the source link. You review that draft before saving. The original page remains the publisher's article, and the source link is how you get back to it.