From a link
Found the recipe online? Choose from a link when creating a recipe and paste the URL. The page is fetched and the recipe read out of it — name, ingredients with amounts, servings — and opens as a normal, fully editable recipe.
Recipe sites are wonderfully inconsistent, so treat the import as a strong first draft: check that amounts landed correctly and that the serving count matches what the page meant, then save.
With AI
For recipes that don't live at a URL — a cookbook page, grandma's card, a screenshot from a chat — choose with AI. Add up to 3 photos of the recipe, paste its text, or both, and the same extraction happens from what you provided.
If nothing legible could be found in what you sent, you'll be told so — a sharper photo of the ingredient list is usually the fix.
After the import
Either way you end in the standard recipe editor, so everything from Create a Recipe applies: adjust ingredients, set servings, save, and log by the serving. Both import paths need an internet connection.