I just go here and there and there and there. Most of my searches are simply finding a process or a spice I'm looking for. Not specifically looking for anything in particular.
Interesting how many of us have become skeptical of published recipes. The process of comparing recipes to find norms or inconsistencies seems to be the norm.
Back to the original question.
Seriouseats.com is probably the first place I check.
Food52.com
The ATK/CC complex
177Milk Street (Christopher Kimball's new home)
I have not had good luck with:
Food.com
Allrecipes.com
Looking at multiple recipes, and seeing what they have in common, allows me to think about the ingredients, and come up with my own decision regarding what ingredients I think I should use, and how to use them.
Since cooking is my hobby, I enjoy that.
CD
It’s so good to hear from you, Di! May you and yours find joy and love this holiday season, and a healthy and happy New Year to you!Hi all of you! Had to get back, because without you it's been too lonely!
I spend a lot of time reseserching via my professional friends, and I also refer to my personal professional friends. I find that a good conversation helps does wonders. I still collect recipes from non-professional friends. I very often found that their methods + their traditions count for a lot.
I occasionaly look at master chef recipes and methods, but, while I accept that their somehow don't 'do it for me. I have many hundreds of hand-written written recipes, many dating back more than 50 years, and still counting!
I do have a few classic books, being 'Larousse Gastronomique', 'Il Carnacina' and 'Auguste Escoffier', and I recently acquired a very good American Cookery book. My Italian books cover most areas in Italy, and my Spanish books, German and Austrian and similar books, not to miss out on THE best books on British Cookery.
These references are all interesting. I still have to spend more time on American Cookery. This where you come in. I read you every day, to see where I'm up to. But, with regards to you at DC, it's different. You are always there to lend a hand. That's why I could't stay away.
Merry Christmas and the Best for the New Year to all.
di reston
And yet I find her charming and seemingly down-to-earth. Funny how each of us view others, eh?Ina Garten isn’t perfect? **clutches pearls**
I’m certainly glad to hear it. I think she’s one of the most obnoxious chefs on food network. “Haughty” is a seldom used word; it suits her perfectly...!
^This^! I know our (more "my") likes and dislikes. If a recipe calls for something we don't like, and omitting or substituting something else will not completely alter the main flavor of the dish, I sub away. Don't ever tell me I HAVE to include cumin in a dish - there are not enough antacid tablets in our house to make my tummy better.I'm not really skeptical of recipes. I just enjoy making a dish my own...
Chef John has come up a couple of times in this thread. When I first encountered his videos, his sing-song delivery really rubbed me the wrong way! But his recipes and techniques are legit, imo, and he’s got some great tips. I’ve really come to enjoy his videos. Also, most of them are just the right length. He doesn’t rush through things and he doesn’t belabor this or that technique.
Funny how things or people can grow on you!
I love Chef John. Not just for his wonderful recipes and creativity, but he gives me good chuckles as well. There's one recipe of his that I've had bookmarked forever and keep forgetting about it, but I really need to try this one.
https://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
Thanks, Linda. You've just reminded me that I haven't made this dish in far too long. I like the sound of a little butter added at the end. Copied.
Merry Christmas to you and your son, Linda.