NEW! Google Custom Search

Loading

ISO RELIABLE Internet Recipe Databases

Chiffonade_'s picture

*
As Mean Chef has mentioned, the internet sites that depend on recipes submitted by the users of the database and not professionals can be...somewhat risky. I am sorry to have to say that it appears the SOAR recipe archive is dependent upon user-submitted recipes. While it is a large database, probably containing good basic ideas, some recipes will have to be adapted and someone who is not familiar with the intricasies of cooking may goof and just take someone's word for it. I was searching for a recipe for
i Chicken Paprikash
that was lower in calories, and came upon this one recipe that turned out to be... (gasp!) a MICROWAVE recipe! (I adapted it for the frypan and into the oven for my friend.)

My request is: Please share the
b RELIABLE
recipe data bases you may know of. At present I know of Epicurious, containing the contents of Gourmet and Bon Appetit, and CookingLight.com. Eating Well used to have a website but they have apparently...bit the big publishing bullet.

If you would like to list them as hyperlinks, please make the visible text the name of the site...thanks :)

Jean_'s picture

(post #25615, reply #1 of 25)

kai_'s picture

(post #25615, reply #2 of 25)

*
Hi Chiff,

I agree you have to be careful of recipes...I tend to look at them as hints of what to flavor what with...and I rarely follow directions :) except when baking.

Following Jean's directions, let's see if this works:

Sunset Magazine

This magazine has been around for ages.

OMG it worked! I'm in grits heaven lol!

kai

Chiffonade_'s picture

(post #25615, reply #3 of 25)

*
I accompanied a friend to the doctor today and while I was waiting for her, I picked up a copy of
i Sunset
Magazine in the waiting room. I agree! It appears to be a good source of recipes, all the more serendipitous because they are local to ME!!!! The issue I happened to pick up featured "Great Kitchens on Any Budget."

Oh yes, I think this is a website I will be visiting regularly :)

Thanks !

Chiffonade_'s picture

(post #25615, reply #4 of 25)

*
Thanks for the reminder, Jean...I went to TVFN and will be making the "Black Forest Cake" from Taste with David Rosengarten for my S.O.'s birthday (4/27).

Test's picture

(post #25615, reply #5 of 25)

*
French Sorrel

MEAN_CHEF's picture

(post #25615, reply #6 of 25)

*
Ok, chiff, here goes. Keep in mind that I am not warranting anything on these sites. They all represent ones from which I have found several/numerous reliable recipes. My favorite is food tv. Epicurious is good as well as (gulp)Martha baby. Here are the rest, some of which you should find interesting.

caprial

better baking

great chefs

gumbo pages

cyber kitchen

star chefs

edibilia

dolcevita

MEAN_CHEF's picture

(post #25615, reply #7 of 25)

*
Well, for some reason I got a message saying that I was not authorized to edit my message, so I bailed out and will continue:

The link to dolcevita is incorrect above.

dolcevita

la cucina italia

mussels

indian harvest

joy of baking

shrimp

That should be enough to keep you busy for a while. There are many more if you need them.

Sandra_'s picture

(post #25615, reply #8 of 25)

*
Don't know how far I'd trust the food tv site myself, seeing that they seem to miss out on a few basic concepts. I just visited the site, checked out the Menu of the Week, which purports to be a vegetarian menu in honour of Earth Week, and lo and behold, the first recipe was for asparagus & beef (???) roll-ups. Now tell me, is beef a green or yellow vegetable?

MEAN_CHEF's picture

(post #25615, reply #9 of 25)

*
What you need to do is to go to the individual show recipes. Forget the other fluff:

GO HERE

zally_'s picture

(post #25615, reply #10 of 25)

*
I am a new guest and I find this discussion very interesting. The concensus seems that magazine and Foodtv recipes have more credibility than what you term 'user-submitted' ones. Oddly enough, on user-submitted boards, the opinion is just the opposite. They prefer recipes that home cooks routinely prepare for their families -- 'tried and true' as they say.
The Cyber Kitchen (Mimi's Cyber Kitchen) mentioned above is one such example (all recipes are user-submitted)
Personally, unless a magazine has a test kitchen, I tend to mistrust their recipes. Nutritionally, many are suspect (large quantities of butter, cream, etc.), many call for exhorbitantly expensive ingredients or those available only in large centres and are boringly trendy -- just how many nut-encrusted foods can one tolerate?
Food for thought, perhaps?

Carolina's picture

(post #25615, reply #11 of 25)

*
I'll take someone's "tried & trues", over any recipe out of a cookbook or a magazine, with the possible except of "Cook's". Even then, it depends on who wrote the article.

mangia!'s picture

(post #25615, reply #12 of 25)

*
You would probably also like Paula Wolfert's home page: www.paulawolfert.com/ and
www.kitchenlink.com/copycat.html (which gives copycat recipes from restaurants, chefs, and companies)

Chiffonade_'s picture

(post #25615, reply #13 of 25)

*
My frustration with "user-submitted" recipe pages lies in that there is no proof they are tested. When you see instructions that (to the seasoned cook) will
i obviously
not work, you can't help but doubt the other recipes on that page. If "home cooks" are eyeballing recipes and they are not tested, what they perceive as a teaspoon of something may actually be closer to a tablespoon.

I personally, have submitted recipes to
i Gourmet Magazine
and have had them printed. I know for a fact they are tested because I got phone calls from the person who coordinates the reader recipes asking me questions about phrasing of instructions, etc. I submitted a BBQ Chicken Salad recipe that got printed almost immediately...it had about 6 ingredients. My Veal Stew recipe was markedly more complicated. It took
i Gourmet
almost 2 years to print that one accounting for the seasonality of the recipe (winter) and the time it took them to test it due to the sizable list of ingredients.

I would prefer to take my chances on professional websites as these recipes are almost certainly tested but you can bet if I try one and it flops, it will be a long time before I try another from that site.

Chiffonade_'s picture

(post #25615, reply #14 of 25)

*
Carolina...I would agree with you if I could
i see
the person making the recipe. Learning at your grandmother's elbow is not comparable to taking on faith that measurements supplied by someone you have never met or watched cook are accurate.

Chiffonade_'s picture

(post #25615, reply #15 of 25)

*
I am going to need a delivery from
i Sysco
in order to try recipes from so many sites! Thank you so much for this huge list :)

And thanks everyone else for your submissions...They should
i all
keep me busy for a while :)

Jean_'s picture

(post #25615, reply #16 of 25)

*
After cogitating on this topic for a while I've come to the conclusion that even a "dufus" would not post a recipe that he didn't think tasted good. Therefore, I don't give a r*** a** where a recipe comes from. If it sounds good, I try it. If we don't like it, it gets the old heave-ho. The only thing I've dumped intact in the garbage disposal was an apple pie that we bought from an Amish bakery--but that's another story.

Carolina's picture

(post #25615, reply #17 of 25)

*
Once again, the voice of wisdom rises above the roar of the crowd. Thanks, Jean.

EM_'s picture

(post #25615, reply #18 of 25)

*
I find it interesting that recipes can be so mistrusted, as this thread proves....and at the same time supposedly intelligent people will pop any herbal or homeopathic remedy into their bodies without a second thought. Why is the word "natural" automatically linked to "safe"?

Jean_'s picture

(post #25615, reply #19 of 25)

*
HOOOOOOOOBOY! Don't get me going on THIS one!!!!!
A resounding AMEN!!!!

Sandra_'s picture

(post #25615, reply #20 of 25)

*
Now that's a tangent that could set some feathers flying! I swear, I could package the contents of my cat's litter box and sell it as "all-natural, organic, home-grown protein supplement."

Jean_'s picture

(post #25615, reply #21 of 25)

*
ROFLMHO

leaf_lady's picture

(post #25615, reply #22 of 25)

*
Ain't it the truth! One one hand, I use "organic" and "natural" food products all I can, on the other hand, I can't seem to get through to people that you STILL have to use common sense and care with these things.

Tomato vines are "natural" too, but eat them, and you would be very sorry, if not dead. Many so-called "natural" remedies are also dangerous, but people take them like they were candy, which is
stupid at best, and at worst could be fatal. Although in the paper today, a new (non-natural) pain relief prescription drug is reported to have been the cause of several deaths in just its first three months on the market. The lesson being - most things can harm you if you are not careful!

Sandra_'s picture

(post #25615, reply #23 of 25)

*
I've got no problem with 'organic', I just wish I knew what it meant. I've never seen a non-organic lettuce.
If the word means grown without pesticides, herbicides or any other 'cides, that's fine, but how does anyone control, or even define, all those conditions? As I think I've mentioned before,the biggest 'organic' operation near Vancouver is built on land fill (and who knows what's in THAT!), right beneath the flight paths of planes flying in and out of YVR -- does having jet fuel dumped on your crops mean they still count as organic?

Carolina's picture

(post #25615, reply #24 of 25)

*
Sorta reminds me of those who swore that the cow poop that mushrooms are grown in is okay to eat because it's a sterilized
b natural
product.

Jean_'s picture

(post #25615, reply #25 of 25)

*
To say nothing of flushed toilets.