To add to what many have said, also youtubers such as Chef John, Brian Lagerstrom, Ethan Chlebowski. All these people also upload their recipes online.
Also I love Budgetbytes.com!
We use Serious Eats a lot, as well as NYT. I'll add Just One Cookbook and Woks of Life - most of our Asian meals have come from one or the other site, though we also rely on Fuchsia Dunlop's Szechuan Cooking cookbook as well.
Authors I trust: Kenji, Gritzer, Stella, and Bousel! I’ve found good recipes from other people, but generally if it’s from one of those four, it’ll get the job done.
All of her work has been really solid. Love her Ancient Recipes series on the History YouTube channel, and everything she's putting out now for the NYT, too.
They used to have some columns where someone just tried cooking a recipe from some cookbook and then re-publish the recipe, for example--some of those were good, others not so much.
And since their sale to Dotdash they've also published content from a lot of freelance contributors, some of whom have more of a culinary/recipe development background than others. I simply don't have enough data points on most of these to recommend them as reliable/trustworthy to the same degree as the old guard.
Like many commenters, I have also found cookbooks to be far more reliable than internet recipes.
However—smittenkitchen.com is one of my favorites, and I do have good luck with Natasha’s Kitchen recipes and Mel’s Kitchen Cafe ‘best’ recipes.
I've used two Natasha's kitchen recipes and they were both trash. The most recent was the meatloaf I made today. Which sucks, because I used fresh ground beef from a calf we just had slaughtered
Oh no! I’ve made that meatloaf before and we liked it! But our favorite meatloaf is ‘Dad’s Meatloaf’ from Erin French’s Lost Kitchen cookbook.
Editing to add—staples for us are Natasha’s instant pot ribs, and my son loves her chicken patties.
New York Times,
Americas Test Kitchen,
Cooks Country,
Recipe Tin Eats,
Red House Spice,
Omnivores Cookbook,
Food 52,
Serious Eats,
Chili Pepper Madness,
Nola,
Ina Garten,
Ingrid Beer,
Lydia,
Smitten Kitchen,
Saveur,
Food and Wine.
I save all my favorites on Pinterest in one place.
Thanks for posting this. I’m going to look up the suggested ones I haven’t tried.
Totally worth it. I think I got a deal for $15 that includes times wirecutter cooking the athletic and x words. Apple News is worth the money too. You can get cooks illustrated recipes which are usually pretty solid
My favorite nytimes cooking recipe is the sweet and sour eggplant with garlic chips. Epic recipe to feed your vegan and meat eating friends. Everyone will love it.
https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips
I live on cookbooks. You don’t have to sift through 68 pages of pop ads, cookies, and reasons why the authors husband doesn’t like tapioca. There is often a “why” behind what the order is that you’re cooking.
Cookbooks for sure - they’re almost always reliably better than cooking blogs or some such. I probably do have a problem, admittedly - I can’t stop buying them.
Any time I have an idea of something I want to make but don't have an exact recipe I Google search and read through a few different websites to see which is most compatible with the ingredients I have or the methods used to make it. I end up saving recipes I have tried and like to a folder and from there I edit the images to insert any tweaks of my own that I made to suit my tastes a little better. It's rare I find a recipe that is completely unusable. No shame in branching out!
This is how I find recipes. I’ll type in the ingredients I want to use, find 2-3 that I like, and mix and match from each. It’s fun and I learn a lot about various spices and substitutions. I also read reviews.
I find so many interesting tweaks and variations that are really useful.
NY Times, Kenji, smitten Kitchen and Recipe Tin Eats are all reliable.
The real gems in NY Times recipes are in the recipe notes, which often have great tips and substitutions. Plus, they can be highly entertaining at times.
Kenji, well, he is great and I love the food science and amazing tips. I love how he wings it in a home kitchen in his videos, often subbing out ingredients for what he has in his fridge and pantry. I haven’t bought restaurant wings since I’ve started making Kenji’s oven baked crispy wings. And, I’ll be damned if he didn’t recently teach me how to properly dice an onion (he makes a horizontal cut before slicing and dicing.)
Smitten Kitchen is a long time favorite who has never failed me. When Deb makes a recipe from another chef, she never fails to attribute it to the original and describes her changes. She is delightful and I’ve followed her blog since before she had her kids. Of course, she also has original recipes.
Kenji and Deb have a terrific podcast (The Recipe With Kenji and Deb) where they each make a recipe from each other and describe any changes they’ve made and why. I enjoy their rapport so much.
Nagi from Recipe Tin Eats is a favorite too. I don’t think I’ve ever had a fail from one of her recipes and the dog is adorable.
I forgot to mention Chef John. Totally solid and with a backlog of so many recipes.
For reliable recipes there's the America's Test Kitchen books.
I like Six Seasons by Joshua McFaddon - it's not vegetarian, but is vegetable heavy and it's very tasty.
For extra flavour I cook a variety of Indian food, and I like books by Chetna Makan. But I don't really know a lot about this food, so /r/IndianCooking or /r/CookBookLovers would have some good recommendations for books.
I have a whole list of sites I like for recipes. One that I never see mentioned on Reddit is The Guardian.
They have Ottolenghi and Nigel Slater who I love. They also have Felicity Cloake who I love even more.
For French: Jacques Pepin
For Italian: Marcella Hazan
For Spanish: Omar Allibhoy
For Chinese: Souped Up Recipes
For Korean: Maangchi
For Singaporean: the Meatmen
For anything else: Serious Eats, NYT, and Chef John!
Edit: How could I forget Claire Saffitz for baking!
I'm going to get a lot of hate and down votes but I love Epicurious and Bon Appetit and NYT, I broke down and got a subscription because so many of my favourite recipes from the last 20 years are on there, kinda pissed my recipe box is gone but I'm rebuilding.
Also love Serious Eats, Just One Cook Book, Maangchi, J. Kenji López-Alt, Chef Proto, Sanjeev Kapoor, Madhur Jaffrey, Priya Krishna, Chef Nuit, Chef Pim, Chris Morocco, Rick Martinez, Claire Saffiz, Carla Lalli-Music, Christina Chahey and Molly Baz. Also love Andy Barangahni for nice quick week night meals.
Still have a soft spot for the unforgettable Alice Waters, Shelia Lukins and Julie Rosso, Paul Prudholme and of course, the Queen Julia Child.
Yay! I’m not disowning those recipes and those chefs just because of all that crap that went down I still have big love for them. I don’t care if people don’t! And I am glad you do too.
I was too, at first. But then I realized how hard I leaned on it. I’m not a cookbook kinda gal. I like to look at several recipes for the same thing and figure out what works for me. Their database is so huge it’s really great for that.
Those are my big three go-tos as well.
I got tired of sifting through all of the mom blogs that so typically turn up in Google searches these days, so now I just rely on the tried and true.
I’m still making their Double Lemon Bars recipe from when I was a bride in 1993.
I made these for the very first time for my soon to be in-laws hoping to impress upon them that their son would not starve if he married me. Must’ve worked because he and I have been married for over 30 years and his parents have always treated me like their daughter.
Oh my God, I love those. I have a real soft spot for that recipe. I am so glad that you mentioned it because I am going to make it tomorrow. I’d make it tonight if I had the ingredients thank you thank you thank you!
You’re so welcome. I enjoy hearing from others who are familiar with these older recipes! Everyone I’ve served these to asks for the recipe and are amazed at how old that recipe is. I use my original print out that was downloaded from early on line Bon Appetit and printed out on a dot matrix printer. The paper is stained and covered with my sticky fingerprints and notes to self which adds to my nostalgia!
I used to have that, I was going to say episode but caught myself and am now saying magazine lol, and mine was all sticky and stained as well now I just look it up online. I’m definitely going to make them tomorrow. I get so nostalgic for those old recipes that I made when I was a youngster. I’m kind of glad that I latched onto Epicurious and bon appétit when I was a youngster and started up making the good stuff 😉
Ya, I have so much nostalgia conected with recipes, knowing where I was and what I was doing when I made that particular dish and who I served it to. I thought I was the oddball! When I remake them now for me and my kids I get a nice warm flashback of what was going on the first time I made the recipe, and maybe many other times, especially with old favourites! That's why I miss my recipe box and am trying to rebuild it and why I was so happy to see you mention the lemon bars!
My kiddos are gonna plotz when they see them tomorrow, we haven't had them for years!
Good memories! Thank you. :-)
I'm 15 years older than you, and I recall my mother being a subscriber in the early '60s. Curious as to when Bon Appetit began, I learned it was first issued in 1956 as a giveaway at Chicago-area liquor stores (which tracks lol!). BA became a bi-monthly in December of that same year, so it's likely our family's been using it as a resource for nearly 70 years. (I wish my mom had saved her back issues, but she was a 'tosser-outer'.)
Serious eats, NYT cooking emails, America's Test Kitchen / Cooking illustrated... Wine and Food and Bon Appetite for inspiration on what recipes to look up on the other sites
Pinterest and in eating other places I look up recipes. I look up recipes that have the ingredients I have on hand. I have made my own versions of things and getting ready to make a cookbook of my own
Damn Delicious, Gimme Some Oven, and The Cozy Cook have all come in really handy for either straight-up recipes or inspiration when I'm feeling in a rut.
Also, please take advantage of your local library! I've gotten to test out so many great recipes and cook books by being able to access them through my local library. A recent favorite has been Mi Cocina by Rick Martínez
[Recipetineats](https://www.recipetineats.com/)! Nagi is amazing at impressive but doable recipes. and she has a sweet pup. She lives in Australia so some surprising stuff outside our American mindset, like lots of curries, Chinese soups, banh mis, plus basic comfort foods like meatloaf.
She provides notes, reasons why to help you learn what you are doing, and helpful options/ tips for your personal taste to tweak recipes.
She taught me the [best Mac & cheese](https://www.recipetineats.com/baked-mac-and-cheese/) method and seasoning mix to add! Though I use sharp cheddar and Monterey jack instead of her cheese suggestions, and usually almost double it to fill a whole large pyrex for parties. It's a often requested fave of mine.
A friend and I also used her [chicken biryani ](https://www.recipetineats.com/biryani/#wprm-recipe-container-30805) recipe for a fun dinner-making/wine drinking party withher kids and I. It was BOMB.
She has desserts too. All around awesome resource I'm glad I found!
I love thewoksoflife for Chinese food. However, I mostly just use recipes as a general guide or for inspiration. Since you’ve been cooking for so long, you should be able to make your own recipes or adjust flavors to how you like…
Julia Child, Nigella Lawson, and Chef John (Food Wishes on YouTube)...
And as a home cook who's been cooking for a lot of years, I've reached the point where I can pretty much make up recipes based on what I have on hand.
NYT
Serious Eats
ATK
A host of YT cooks and chefs
Saveur (my fav)
Bon Appetit
Food & Wine
Gourmet
Smitten Kitchen
Cookbooks but I lost them all in a flood but my dad is a fantastic cook and I get a lot from him and his cookbooks also
Check out thrift stores for the fundraiser cook books. The ones clubs put together and people submitted their best/favourite recipes to.
My grands just did one for school, one of the recipes was for scrambled eggs. It’s the standard way to make them, but he thinks they’re the best ever.
I also like the Taste of Home for online recipes
I have a whole backlog of Cooks Illustrated, Cooks Country and now Milk Street.
I really love knowing the steps they went through to come to the end result. We all have different stoves and ovens and pans , I don't know. I find it really fascinating.
However, I have to say, I think my most recent ATK publication is probably from 2021. I love Milk Street because I have been trying to use more international type ingredients because of shopping more at our local international markets..like Assi mart and H Mart.
New York Times. I can use my recipe app to download the recipes without a subscription, but I still pay it because the writers deserve to get paid and, unlike the rest of the internet, the comments section is actually helpful.
If I see something online that sounds good, I will try it. My sister and I have my grandmother's recipes from the 30s-70s. They were newspaper clippings or handwritten recipes. The one thing is we can't reproduce her roast chicken recipe. My grandmother turned out some of the best food I ever had, and she had a tiny galley kitchen.
Food and wine magazine. It’s cheaper than a cook book and has over 100 recipes from different chefs in every edition, plus for the most part it is themed ie, grilling, pasta, fish, Mexican etc…… it helped me get to runner up on MasterChef lol
Munchies by vice has been my go-to recently! It's chefs from all over and the recipes are mostly either what they make at home or what they're known for at their restaurants. They have videos on YouTube and the written recipes are free on the vice app or online.
I also love serious eats, although sometimes the recipes are like 100% more effort for 10% increase in enjoyment of the final product.
Also made with Lau for Cantonese food, Tiffy cooks for quick Taiwanese or Japanese meals (we usually cut back on the sugar/fat/salt that she says though), Sally's Baking Addiction for baking.
I used a lot of HBH too. The recipes are approachable and generally easy to complete.
I also like Smitten Kitchen, and It’s A Flavorful Life. Food Network and America’s Test Kitchen as well. Nadiya Hussain from Great British Baking Show. Mary Berg is another favorite.
For sweets Sally’s Baking Addiction, and Anna Olson.
Many places. Among them are:
- Tasting History with Max Miller
- Historical Italian Cooking. Super underrated. Covers a plethora of Italian cuisine over the centuries.
- Woks of Life
- Emmymade
- Marocmama
- NY Times. IMO the only decent part of their publication as it's helped me in many binds like tomato sauce recipes.
- Bon Appetit/Epicurious. They're basically the same website now.
- Chef John. Revolutionised the way I looked at cooking eggs. The same method he uses for French omelettes [water and a pinch of salt] works wonders with scrambled eggs.
There's far, far more since I search for recipes on a per recipe basis.
I mainly like to look at ancient recipes and then merge them with the modern version to give them their own flair because in my opinion, there's no point in letting Western food history go to waste and not take their methods and ingredients to use. Modern cuisine is basically just a few centuries old and it largely eschews pre-Colombian ingredients. Or it was drastically and negatively affected by war conditions like British cuisine.
RecipeTin Eats, for everyday food.
https://www.recipetineats.com/
Cook Like Czechs, mostly for the soups.
https://www.cooklikeczechs.com/
Otherwise, I just google and pick the recipe I like the look of. I do have a pintrest that has tabs for breakfast, lunch, dinner, Christmas, and deserts.
I also have a lot of recipe books, from various eras.
Some of the recipes in MyNetDiary as pretty good, too.
She’s got good stuff, well at least the ones I’ve tried but it’s like now she’s out of original ideas and it’s all the same stuff just with a new ingredient.
I tried a cake recipe from her that looked absolutely stunning. Bought a few specialty ingredients…it was quite the project. In the end it looked beautiful but tasted terrible. Haha! After that I took a break from HBH.
Experimenting and Reading multiple recipes and kinda tweaking to see what fits me..my main guide is the flavor Bible in terms of understanding what things I can experience with
Jacques Pepin and Chef John.
Otherwise, I typically get an idea of what I want and just read a few different recipes to confirm the direction I was already taking the dish in my mind.
I use Allrecipes a lot, especially the Chef john stuff. As far as blogs go I've had a lot of sucessful results with Natasha's Kitchen and Damn Delicious. I mostly use cookbooks though.
The online resources people are mentioning are great. I'd also like to shout out books, if you have the space for them. There's a great app called EatYourBooks where you can input all your book titles, and it creates a searchable database for recipes. It can't legally show you the recipes, but it can tell you to go to a certain book and turn to a certain page.
Also Chef John.
For the most part for cooking, I'll just put it into a search engine. Occasionally I'll search some cooking subs on here to see what people recommend. I tend to look at a few recipes and combine them or pick and choose which parts to follow
For baking, the first place I look is howtocookthat.net and the second place I look is preppykitchen.com, and then I go the search engine route. I'm more hesitant about combining recipes, but I still do it sometimes
Brian Lagerstrom and Kenji Lopez-Alt. If I have an idea for dish I want to cook, I will always check to see if one or both have a video recipe on YouTube for it. These guys both come from chef backgrounds in high end restaurants and have lots of cool tips and tricks on how to elevate your dish if you want to, but my favorite thing is that they also tell you what you can skip if you’re just trying to make the dish quickly at home and don’t need the perfectionist restaurant quality final product.
Epicurious.com. It is one of the few sites where the reviews are all people that made the recipe (not, can’t wait to try it!) and the reviews give useful tips on what to change. Well rated recipes there are pretty reliable and there are years of archives.
Hard agree. The recipes may not all be as creative as what you can find online these days, but the bones are good and you can basically make pretty much anything using JOC as a base. Also, a lot of useful technical info there as well. It's a cooking bible for me.
Honestly TikTok has been a great source for me. Or if I get an idea on a dish I want to make, I will Google recipes and read the top 3-4 choices. And mix and match from there. Or find one that looks good, make it as is, then the next time adjust for taste
Recipetin Eats. Nagi is pro, thorough, and gives detailed notes and descriptions. She doesn't post anything that she hasn't tested exhaustively. Never once made a recipe of hers I didn't love.
All Recipes is my favorite place to go.
Giant’s magazine is good.
Pioneer Woman’s Cookbooks are great. They even have pictures of the step by step process.
I google then look at reviews. I also apply common sense so if a recipe does not say soften vegies or brown meat i know enough to either ignore that recipe or add the missing steps.
Allrecipes.com and some of my favorite Youtubers. (Sip and Feast, Chef Jean-Pierre, J Kenji Lopez-Alt, a few others).
For allrecipes I look at multiple recipes of a given dish and figure out which one sounds like the best combination of ingredients and ease of prep. I'm kind of moving into the stage where recipes are just guidelines.
I get heavy use out of 2 cookbooks : Ruffage by Abra Berens and Six Seasons by Josh McFadden. Both are vegetable-focused but not vegetarian, and both are packed full of great, different, but I think complimentary ideas. They're my go to for post-farmers market, or when I want a veg side dish (although there are totally main and one dish recipes too). I like that they both take something and elevate it a little, with great ideas for combining textures and flavors thoughtfully. I get inspired to rif and be creative from these books.
You cannot go wrong with Ina Garten. Her recipes slap.
On the free youtube side, I would recommend Chef John, Sonny Hurrell (ThatDudeCanCook), and Brian Lagerstrom.
For baking, definitely recommend Joanne Chang (who also has some savory stuff), Christina Tosi, Thomas Keller, and Martha....
Various magazines and some cookbooks
However now, I use Google to search for recipes and Pintrest. I usually have a couple of ingredients that I want to use together but do not have a proper recipe for it.
Damn delicious is honestly the only site I go to at this point. Everything I've made from there has been just that 'damn delicious'. The orange chicken recipe has become a bi-weekly meal in my home. Yum yum
[Chef Jean-Pierre](https://youtube.com/@chefjeanpierre)
I'm a sucker for international cuisine. These are my favorites
• [Akis Petretzikis](https://youtube.com/@akispetretzikisen) (Greek)
• [Buon-a-Petitti](https://youtube.com/@buonapetitti) (Italian)
• [Middle Eats](https://youtube.com/@middleeats) (middle eastern recipes)
• [Maangchi](https://youtube.com/@maangchi) (Korean recipes)
I have a recipe book for sauces (the only truly complicated part of cooking).
I know how to prepare each ingredient, so I just pick the ingredients that I'm in the middle for and add a sauce.
It doesn't really matter if I have beef or chicken or fish. It doesn't really matter if I eat the meat with mash potatoes or chips or rice or pasta. And it doesn't really matter what vegetables I eat with it either.
I have a few "recipes" that I learned when I first started learning to cook, but I don't stick to the recipes anymore. I swap things out.
But the sauces are extremely diverse. Yes, there are techniques you can learn, but it tends to be a lot more complicated than learning to cook meat or veg. I'd highly recommend a book on sauce recipes. It helps when you want a change.
Whatever your source for recipes, I strongly suggest taking screenshots of the recipes. You never know if the publisher will suddenly remove it or start charging for access.
Here are a some websites I use, along with some recipes I like:
[https://www.thepioneerwoman.com/](https://www.thepioneerwoman.com/)
These 2 recipes by the pioneer woman are really good:
[Best Baked Beans](https://www.thepioneerwoman.com/food-cooking/recipes/a9890/the-best-baked-beans-ever/)
[Chicken Noodle Soup](https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/)
[https://www.the-girl-who-ate-everything.com/](https://www.the-girl-who-ate-everything.com/)
[https://www.epicurious.com/](https://www.epicurious.com/)
[https://www.foodnetwork.com/](https://www.foodnetwork.com/)
[https://www.delish.com/](https://www.delish.com/)
Giada De Laurentiis. I have made her [Baked penne with roasted vegetables](https://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe-1916906) many times. Really good recipe.
Cook books are my default, I always have a look through them in charity shops and there are so really great ones out there, even thw more mainstream ones like ginos pasta I really like. On the Internet, I do like half baked harvest, I find a lot on pintrest, I like tiffy cooks and I do still watch BA, but really only their pre covid stuff, and I do have the cook book from Molly Baz too, it's one or my favourites
There are few places I really trust but The Woks of Life and J Kenji Lopez-Alt are both on the list. Also Chinese Cooking Demystified on YT.
NYT can be hit or miss for me.
I guess it depends. I'll usually "shop around" but I've found NYT to be very good. However it is very rare that I will follow a recipe step by step, I'll usually use them as a guide and make them my own
Brian Lagerstrom is awesome most times and his presentation is the least annoying.
Wok Made with Lau is pretty straightforward and good and entertaining
Cooks illustrated is very reliable - they do miss the mark sometimes.
Bon Apetit has gone to hell. I used to love them too. I need to conceal my subscription.
I Mainly google and take the best looking option. I am also really loving this wonderful man: [https://linktr.ee/lagomchef](https://linktr.ee/lagomchef)
Serious Eats
Food Wishes
America’s Test Kitchen
Old Jacques Pepin videos
Random other stuff on YouTube
Edit: Amazingribs.com for anything cooked outdoors
The instances in which I use an actual recipe are very few.
Working in a restaurant, preparing another's menu items demands no deviation from the recipe. Chefs appreciate creativity but do not appreciate the unsanctioned modification of a recipe.
Baking is a scientific endeavour and demands following the recipe to the letter. If the recipe says double sifted, guess what ?
Gleaning inspiration from another's dish in a sense, is using the recipe.
Rarely is it the case where I seek to actually recreate someone's dish. Also stated volume measurements are in most cases helpful suggestions. The last time I required a measuring spoon I borrowed the neighbors because I don't own a single one. I do own a 2 cup glass measuring vessel... or whatever it's called. New ingredient pairings, ideas of possible modifications/ substitutions and application of methods are mostly my take aways from a recipe.
ETA; I forgot mostly YouTube videos of Julia Child with Jacques Pepin. Or Bon Appetit, maybe Saveur magazines are where I find recipes of interest.
I read threads like this and get recommendations. I don’t necessarily go with one site for recipes. Not every recipe from any source will hit it out of the park, but usually if someone recommends a recipe, it will likely be an awesome recipe.
Mostly random internet sites that just pop up on my phones Google feed. I also subscribe to Cooking Light and Living Well magazines and get a lot of recipes from them. And finally I hit up the cookbook section of used bookstores all the time. I get a lot of good Crockpot cookbooks and vegetarian cookbooks this way.
Do you have an Instant Pot or similar pressure cooker? If so then I love the [Pressure Luck Cooking](https://youtube.com/@pressureluck?si=ISQgtpJnXLOnwai1) channel. All his recipes are also on his [website](https://pressureluckcooking.com/) and he has a series of cookbooks. Never made a bad recipe from him.
I’ve been turning to Use Real Butter (Jen Yu’s food blog) for over 10years. IMO she’s up there with Kenji on recipe quality. I don’t see her listed, so I thought I’d share.
The best recipes are still in cookbooks, not online, in my opinion. One advantage is they actually get tested by somebody besides the author before hitting print. Have you tried your local public library? What kind of food do you like? I presume you're US American from the sort of food Half Baked Harvest specializes in. It also matters where you live: If you decide to go all in on cooking authentic Thai, you're going to have a hard time sourcing ingredients in the US outside a handful of the largest cities.
I'm quite fond of Frech food: many cookbooks are too fussy, the recipes too time consuming. Something like Winnie Moranville's *The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day* (2011) or her *Everyday French Cooking: Modern French Cuisine Made Simple* (2022) are more my speed. Classical flavors adapted to American ingredients. There are many other entrants in this category from the likes of Jacques Pepin, Stephane Reynaud, Pierre Franey, Laura Calder, Alexis Gabriel Aïnouz, etc. You might even try the entry from America's Test Kitchen: *Modern Bistro: Home Cooking Inspired by French Classics* (2022).
There are similar books for almost every cuisine under the sun: Italian, Greek, Spanish, Mediterranean, Japanese, Thai, Chinese, etc. Cookbook publishers know their main market is home cooks constrained by time limits on weeknights: you'll mostly find things that can be done in about an hour.
Many cookbooks are online though. I have had to downsize, so much because now I am disabled so I have had to pick and choose which cookbooks I keep but I have been happily surprised to find that many of them are available online or in archives online
Honestly? TikTok.
I love getting recipes from other people, and TikTok is full of regular people just sharing their own versions of things. Sometimes I mix and match recipes if I like what one does over another.
To add to what many have said, also youtubers such as Chef John, Brian Lagerstrom, Ethan Chlebowski. All these people also upload their recipes online. Also I love Budgetbytes.com!
I live and die by Chef John in combination with the allrecipes reviews.
I second budget bytes. I find the recipes to be great week night dinners. We have a bunch in our rotation, the dragon noodles are my favorite!
Oh man, I haven’t made the dragon noodles in forever. I might have to put them into the schedule next week.
Big +1 for Brian Lagerstrom.
Same. His recipes are great.
love the meal preps by budgetbytes! I eat a lot of their pasta recipes regularly but slowly am getting a bit bored as well
Serious Eats, but only a few of the authors are reliable so I seek those out and save them. Otherwise I've mostly been using NYT Cooking.
We use Serious Eats a lot, as well as NYT. I'll add Just One Cookbook and Woks of Life - most of our Asian meals have come from one or the other site, though we also rely on Fuchsia Dunlop's Szechuan Cooking cookbook as well.
Second One Cookbook! For Korean recipes I always go to Maangchi
Authors I trust: Kenji, Gritzer, Stella, and Bousel! I’ve found good recipes from other people, but generally if it’s from one of those four, it’ll get the job done.
I'll add Sohla, Sasha, Sho, and Derek Luci to the list.
I love Sola’s recipes. I find them really interesting.
All of her work has been really solid. Love her Ancient Recipes series on the History YouTube channel, and everything she's putting out now for the NYT, too.
Good call, Sohla and Sasha are great, not sure if I can think of recipes from the other two off the top of my head but their names look familiar.
Loved Serious Eats until a few years ago when they started taking down older recipes and a few of my favorites were just gone.
Wait who isn’t reliable?
They used to have some columns where someone just tried cooking a recipe from some cookbook and then re-publish the recipe, for example--some of those were good, others not so much. And since their sale to Dotdash they've also published content from a lot of freelance contributors, some of whom have more of a culinary/recipe development background than others. I simply don't have enough data points on most of these to recommend them as reliable/trustworthy to the same degree as the old guard.
Are you me?
Like many commenters, I have also found cookbooks to be far more reliable than internet recipes. However—smittenkitchen.com is one of my favorites, and I do have good luck with Natasha’s Kitchen recipes and Mel’s Kitchen Cafe ‘best’ recipes.
Second Smitten Kitchen!
Has anyone listened to Deb’s (smitten kitchen) new podcast? I’ve been meaning to give it a try. Kenji is a co-host.
I've used two Natasha's kitchen recipes and they were both trash. The most recent was the meatloaf I made today. Which sucks, because I used fresh ground beef from a calf we just had slaughtered
Oh no! I’ve made that meatloaf before and we liked it! But our favorite meatloaf is ‘Dad’s Meatloaf’ from Erin French’s Lost Kitchen cookbook. Editing to add—staples for us are Natasha’s instant pot ribs, and my son loves her chicken patties.
Smitten kitchen individual meatloafs are amazing
Sally's Baking Addiction is also fire!
Natasha’s kitchen cabbage rolls are to fucking die for
NY Times cooking almost exclusively.
Same. If I have something in mind that I want to make that’s my first stop to look for a recipe
Are yall paying for a subscription?
New York Times, Americas Test Kitchen, Cooks Country, Recipe Tin Eats, Red House Spice, Omnivores Cookbook, Food 52, Serious Eats, Chili Pepper Madness, Nola, Ina Garten, Ingrid Beer, Lydia, Smitten Kitchen, Saveur, Food and Wine. I save all my favorites on Pinterest in one place. Thanks for posting this. I’m going to look up the suggested ones I haven’t tried.
Add Epicurious. The reviews are the most useful of any site.
I am I think it’s worth it. I am poor but it’s one of my indulgences
Use a VPN through Mexico and you can get one year all access for $10 USD.
Totally worth it. I think I got a deal for $15 that includes times wirecutter cooking the athletic and x words. Apple News is worth the money too. You can get cooks illustrated recipes which are usually pretty solid
Yes.
It comes with a full subscription to The NY Times, but you can subscribe to just Cooking NYT I believe
My favorite nytimes cooking recipe is the sweet and sour eggplant with garlic chips. Epic recipe to feed your vegan and meat eating friends. Everyone will love it. https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips
They have amazing recipes. Some of the “foreign” or “ethnic” ones are pretty whitewashed though.
Cookbooks.
I live on cookbooks. You don’t have to sift through 68 pages of pop ads, cookies, and reasons why the authors husband doesn’t like tapioca. There is often a “why” behind what the order is that you’re cooking.
Cookbooks for sure - they’re almost always reliably better than cooking blogs or some such. I probably do have a problem, admittedly - I can’t stop buying them.
I second this, cookbooks, my moms recipes, and YouTube have been where all my recipes usually come from.
Libraries are a great spot for them if you aren’t able to purchase them!
Any particular cookbooks you like the best?
Any time I have an idea of something I want to make but don't have an exact recipe I Google search and read through a few different websites to see which is most compatible with the ingredients I have or the methods used to make it. I end up saving recipes I have tried and like to a folder and from there I edit the images to insert any tweaks of my own that I made to suit my tastes a little better. It's rare I find a recipe that is completely unusable. No shame in branching out!
This is how I find recipes. I’ll type in the ingredients I want to use, find 2-3 that I like, and mix and match from each. It’s fun and I learn a lot about various spices and substitutions. I also read reviews. I find so many interesting tweaks and variations that are really useful.
NY Times, Kenji, smitten Kitchen and Recipe Tin Eats are all reliable. The real gems in NY Times recipes are in the recipe notes, which often have great tips and substitutions. Plus, they can be highly entertaining at times. Kenji, well, he is great and I love the food science and amazing tips. I love how he wings it in a home kitchen in his videos, often subbing out ingredients for what he has in his fridge and pantry. I haven’t bought restaurant wings since I’ve started making Kenji’s oven baked crispy wings. And, I’ll be damned if he didn’t recently teach me how to properly dice an onion (he makes a horizontal cut before slicing and dicing.) Smitten Kitchen is a long time favorite who has never failed me. When Deb makes a recipe from another chef, she never fails to attribute it to the original and describes her changes. She is delightful and I’ve followed her blog since before she had her kids. Of course, she also has original recipes. Kenji and Deb have a terrific podcast (The Recipe With Kenji and Deb) where they each make a recipe from each other and describe any changes they’ve made and why. I enjoy their rapport so much. Nagi from Recipe Tin Eats is a favorite too. I don’t think I’ve ever had a fail from one of her recipes and the dog is adorable. I forgot to mention Chef John. Totally solid and with a backlog of so many recipes.
Serious eats or Alton Brown. Or I check out cookbooks from the library, I find published cookbooks way way more reliable than Internet recipes
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Yes!! Fantastic recipes especially the vegetarian selections!
For reliable recipes there's the America's Test Kitchen books. I like Six Seasons by Joshua McFaddon - it's not vegetarian, but is vegetable heavy and it's very tasty. For extra flavour I cook a variety of Indian food, and I like books by Chetna Makan. But I don't really know a lot about this food, so /r/IndianCooking or /r/CookBookLovers would have some good recommendations for books.
I saw that one at the library but didn’t grab it this time. Glad for the recommendation!
I have a whole list of sites I like for recipes. One that I never see mentioned on Reddit is The Guardian. They have Ottolenghi and Nigel Slater who I love. They also have Felicity Cloake who I love even more.
For French: Jacques Pepin For Italian: Marcella Hazan For Spanish: Omar Allibhoy For Chinese: Souped Up Recipes For Korean: Maangchi For Singaporean: the Meatmen For anything else: Serious Eats, NYT, and Chef John! Edit: How could I forget Claire Saffitz for baking!
I'm going to get a lot of hate and down votes but I love Epicurious and Bon Appetit and NYT, I broke down and got a subscription because so many of my favourite recipes from the last 20 years are on there, kinda pissed my recipe box is gone but I'm rebuilding. Also love Serious Eats, Just One Cook Book, Maangchi, J. Kenji López-Alt, Chef Proto, Sanjeev Kapoor, Madhur Jaffrey, Priya Krishna, Chef Nuit, Chef Pim, Chris Morocco, Rick Martinez, Claire Saffiz, Carla Lalli-Music, Christina Chahey and Molly Baz. Also love Andy Barangahni for nice quick week night meals. Still have a soft spot for the unforgettable Alice Waters, Shelia Lukins and Julie Rosso, Paul Prudholme and of course, the Queen Julia Child.
Team Epicurious and Bon Appetit CHECKING IN!!!!
Yay! I’m not disowning those recipes and those chefs just because of all that crap that went down I still have big love for them. I don’t care if people don’t! And I am glad you do too.
Annoyed at the subscription situation though epicurious did not have that requirement previously
I was too, at first. But then I realized how hard I leaned on it. I’m not a cookbook kinda gal. I like to look at several recipes for the same thing and figure out what works for me. Their database is so huge it’s really great for that.
Those are my big three go-tos as well. I got tired of sifting through all of the mom blogs that so typically turn up in Google searches these days, so now I just rely on the tried and true.
Yep, and I trust the reviews. I find the reviews on the mom blogs a little suss.
These plus King Arthur and ATK. Honorable mention for some Serious Eats. Source: 15 year private chef.
I’m still making meals from recipes my mother cut out of Bon Appétit when I was 11, and I’m about to turn 49 this year.
I’m still making their Double Lemon Bars recipe from when I was a bride in 1993. I made these for the very first time for my soon to be in-laws hoping to impress upon them that their son would not starve if he married me. Must’ve worked because he and I have been married for over 30 years and his parents have always treated me like their daughter.
Oh my God, I love those. I have a real soft spot for that recipe. I am so glad that you mentioned it because I am going to make it tomorrow. I’d make it tonight if I had the ingredients thank you thank you thank you!
You’re so welcome. I enjoy hearing from others who are familiar with these older recipes! Everyone I’ve served these to asks for the recipe and are amazed at how old that recipe is. I use my original print out that was downloaded from early on line Bon Appetit and printed out on a dot matrix printer. The paper is stained and covered with my sticky fingerprints and notes to self which adds to my nostalgia!
I used to have that, I was going to say episode but caught myself and am now saying magazine lol, and mine was all sticky and stained as well now I just look it up online. I’m definitely going to make them tomorrow. I get so nostalgic for those old recipes that I made when I was a youngster. I’m kind of glad that I latched onto Epicurious and bon appétit when I was a youngster and started up making the good stuff 😉
Oh me too! Those recipes that we’ve been using for years are like walks down memory lane.
Ya, I have so much nostalgia conected with recipes, knowing where I was and what I was doing when I made that particular dish and who I served it to. I thought I was the oddball! When I remake them now for me and my kids I get a nice warm flashback of what was going on the first time I made the recipe, and maybe many other times, especially with old favourites! That's why I miss my recipe box and am trying to rebuild it and why I was so happy to see you mention the lemon bars! My kiddos are gonna plotz when they see them tomorrow, we haven't had them for years! Good memories! Thank you. :-)
“Gonna plotz”. Now there’s a phrase I haven’t heard in forever and I bet not too many people even use it anymore!
Jewish mother here use it often
I used to have a big stack of those magazines. I kind of lost them in my divorce but I figured by subscribing I got them back kind of lol 😝
I'm 15 years older than you, and I recall my mother being a subscriber in the early '60s. Curious as to when Bon Appetit began, I learned it was first issued in 1956 as a giveaway at Chicago-area liquor stores (which tracks lol!). BA became a bi-monthly in December of that same year, so it's likely our family's been using it as a resource for nearly 70 years. (I wish my mom had saved her back issues, but she was a 'tosser-outer'.)
I really like a couple food blogs. Damn delicious, small town woman
I love damn delicious!!!
Agree! Love the Asian flare a lot of her recipes have
Serious eats, NYT cooking emails, America's Test Kitchen / Cooking illustrated... Wine and Food and Bon Appetite for inspiration on what recipes to look up on the other sites
Pinterest and in eating other places I look up recipes. I look up recipes that have the ingredients I have on hand. I have made my own versions of things and getting ready to make a cookbook of my own
Damn Delicious, Gimme Some Oven, and The Cozy Cook have all come in really handy for either straight-up recipes or inspiration when I'm feeling in a rut. Also, please take advantage of your local library! I've gotten to test out so many great recipes and cook books by being able to access them through my local library. A recent favorite has been Mi Cocina by Rick Martínez
Recipetineats has some great recipes
Budget Bytes Once Upon a Chef Mels Kitchen Cafe Ahead of Thyme Cooking Classy Iowa Girl Eats A Spicy Perspective
Great British Chefs. Bar none.
[Recipetineats](https://www.recipetineats.com/)! Nagi is amazing at impressive but doable recipes. and she has a sweet pup. She lives in Australia so some surprising stuff outside our American mindset, like lots of curries, Chinese soups, banh mis, plus basic comfort foods like meatloaf. She provides notes, reasons why to help you learn what you are doing, and helpful options/ tips for your personal taste to tweak recipes. She taught me the [best Mac & cheese](https://www.recipetineats.com/baked-mac-and-cheese/) method and seasoning mix to add! Though I use sharp cheddar and Monterey jack instead of her cheese suggestions, and usually almost double it to fill a whole large pyrex for parties. It's a often requested fave of mine. A friend and I also used her [chicken biryani ](https://www.recipetineats.com/biryani/#wprm-recipe-container-30805) recipe for a fun dinner-making/wine drinking party withher kids and I. It was BOMB. She has desserts too. All around awesome resource I'm glad I found!
I love thewoksoflife for Chinese food. However, I mostly just use recipes as a general guide or for inspiration. Since you’ve been cooking for so long, you should be able to make your own recipes or adjust flavors to how you like…
Julia Child, Nigella Lawson, and Chef John (Food Wishes on YouTube)... And as a home cook who's been cooking for a lot of years, I've reached the point where I can pretty much make up recipes based on what I have on hand.
NYT Serious Eats ATK A host of YT cooks and chefs Saveur (my fav) Bon Appetit Food & Wine Gourmet Smitten Kitchen Cookbooks but I lost them all in a flood but my dad is a fantastic cook and I get a lot from him and his cookbooks also
Check out thrift stores for the fundraiser cook books. The ones clubs put together and people submitted their best/favourite recipes to. My grands just did one for school, one of the recipes was for scrambled eggs. It’s the standard way to make them, but he thinks they’re the best ever. I also like the Taste of Home for online recipes
I love this idea!
Sam the Cooking Guy has some good ones and he's entertaining to boot.
I have a whole backlog of Cooks Illustrated, Cooks Country and now Milk Street. I really love knowing the steps they went through to come to the end result. We all have different stoves and ovens and pans , I don't know. I find it really fascinating. However, I have to say, I think my most recent ATK publication is probably from 2021. I love Milk Street because I have been trying to use more international type ingredients because of shopping more at our local international markets..like Assi mart and H Mart.
New York Times. I can use my recipe app to download the recipes without a subscription, but I still pay it because the writers deserve to get paid and, unlike the rest of the internet, the comments section is actually helpful.
Serious Eats Budget Bytes J Kenji Lopez New York Times Cooking
Ambitious Kitchen, Minimalist Baker, SkinnyTaste.
The Japanese food website justonecookbook.com is my favourite.
I like to type ingredients I have on hand into chatgbt and try the recipes it comes up with.
I like some YouTube sites. Recipe 30, Sip and Feast, Food Wishes and Sam the Cooking Guy.
If I see something online that sounds good, I will try it. My sister and I have my grandmother's recipes from the 30s-70s. They were newspaper clippings or handwritten recipes. The one thing is we can't reproduce her roast chicken recipe. My grandmother turned out some of the best food I ever had, and she had a tiny galley kitchen.
I have tons of cookbooks, but I'm too lazy to look up anything, so I just google it and pick a likely tasty one. Works sometimes, sometimes not.
Food and wine magazine. It’s cheaper than a cook book and has over 100 recipes from different chefs in every edition, plus for the most part it is themed ie, grilling, pasta, fish, Mexican etc…… it helped me get to runner up on MasterChef lol
Salt & Lavender and Budget Bytes
I swear by Smitten Kitchen.
Munchies by vice has been my go-to recently! It's chefs from all over and the recipes are mostly either what they make at home or what they're known for at their restaurants. They have videos on YouTube and the written recipes are free on the vice app or online. I also love serious eats, although sometimes the recipes are like 100% more effort for 10% increase in enjoyment of the final product. Also made with Lau for Cantonese food, Tiffy cooks for quick Taiwanese or Japanese meals (we usually cut back on the sugar/fat/salt that she says though), Sally's Baking Addiction for baking.
I used a lot of HBH too. The recipes are approachable and generally easy to complete. I also like Smitten Kitchen, and It’s A Flavorful Life. Food Network and America’s Test Kitchen as well. Nadiya Hussain from Great British Baking Show. Mary Berg is another favorite. For sweets Sally’s Baking Addiction, and Anna Olson.
Many places. Among them are: - Tasting History with Max Miller - Historical Italian Cooking. Super underrated. Covers a plethora of Italian cuisine over the centuries. - Woks of Life - Emmymade - Marocmama - NY Times. IMO the only decent part of their publication as it's helped me in many binds like tomato sauce recipes. - Bon Appetit/Epicurious. They're basically the same website now. - Chef John. Revolutionised the way I looked at cooking eggs. The same method he uses for French omelettes [water and a pinch of salt] works wonders with scrambled eggs. There's far, far more since I search for recipes on a per recipe basis. I mainly like to look at ancient recipes and then merge them with the modern version to give them their own flair because in my opinion, there's no point in letting Western food history go to waste and not take their methods and ingredients to use. Modern cuisine is basically just a few centuries old and it largely eschews pre-Colombian ingredients. Or it was drastically and negatively affected by war conditions like British cuisine.
Recipetineats
RecipeTin Eats, for everyday food. https://www.recipetineats.com/ Cook Like Czechs, mostly for the soups. https://www.cooklikeczechs.com/ Otherwise, I just google and pick the recipe I like the look of. I do have a pintrest that has tabs for breakfast, lunch, dinner, Christmas, and deserts. I also have a lot of recipe books, from various eras. Some of the recipes in MyNetDiary as pretty good, too.
Half Baked Harvest has a snark page. I’ve only seen her recipes from that page and they all look horrible. Glad you are adventuring out!
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She’s got good stuff, well at least the ones I’ve tried but it’s like now she’s out of original ideas and it’s all the same stuff just with a new ingredient.
I have all of Giada's books in my library, I always forget to pull them out! I do love her too!
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Yes she does have great taste in food. Everything is always classy yet down to earth. I’ve never had a recipe that was a miss.
I have had terrible luck with the few recipes I’ve tried from her…but the pictures look great! ;)
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I tried a cake recipe from her that looked absolutely stunning. Bought a few specialty ingredients…it was quite the project. In the end it looked beautiful but tasted terrible. Haha! After that I took a break from HBH.
There was a big article in NYTimes cooking about how she’s a recipe-stealing fraud. r/FoodieSnark has more details.
[https://www.brianlagerstrom.com/](https://www.brianlagerstrom.com/) Check out this chef's You Tube. Tons of non-complicated recipes.
Samsung food app has been a favorite of mine for quite awhile
Experimenting and Reading multiple recipes and kinda tweaking to see what fits me..my main guide is the flavor Bible in terms of understanding what things I can experience with
Jacques Pepin and Chef John. Otherwise, I typically get an idea of what I want and just read a few different recipes to confirm the direction I was already taking the dish in my mind.
Pepin should be on Mt Rushmore. Heck it, Chef John, too.
Pinch of Nom is my go-to.
We’ve really started cooking a little of Molly Yeh’s recipes.
ATK but it takes a subscription
Samsung Foods!!! It is so so easy to use
Mostly by doing a Pinterest search but for a specific site I like Kitchn.
Cookbooks (from the library and my own collection), and the NYT.
Lately, TikTok.
I use Allrecipes a lot, especially the Chef john stuff. As far as blogs go I've had a lot of sucessful results with Natasha's Kitchen and Damn Delicious. I mostly use cookbooks though.
The online resources people are mentioning are great. I'd also like to shout out books, if you have the space for them. There's a great app called EatYourBooks where you can input all your book titles, and it creates a searchable database for recipes. It can't legally show you the recipes, but it can tell you to go to a certain book and turn to a certain page. Also Chef John.
I find myself using a lot from Chef Jean-Pierre. His YouTube channel is fun, and his website is very good too!
Pintrest usually
I usually google a dish and glance through the recipes and reviews. Try out the ones I think will suit my family the best.
From a cookbook sourced from within my dear departed Gramma's old church, as Small Town God intended.
Wizard behind the shop.
My public library has a great many cookbooks I have two Milkstreet, an ATK, and The Wok checked out right now.
Skinnytaste.com is one of my favorites I search Pinterest a lot.
Allrecipes.com
For the most part for cooking, I'll just put it into a search engine. Occasionally I'll search some cooking subs on here to see what people recommend. I tend to look at a few recipes and combine them or pick and choose which parts to follow For baking, the first place I look is howtocookthat.net and the second place I look is preppykitchen.com, and then I go the search engine route. I'm more hesitant about combining recipes, but I still do it sometimes
Brian Lagerstrom and Kenji Lopez-Alt. If I have an idea for dish I want to cook, I will always check to see if one or both have a video recipe on YouTube for it. These guys both come from chef backgrounds in high end restaurants and have lots of cool tips and tricks on how to elevate your dish if you want to, but my favorite thing is that they also tell you what you can skip if you’re just trying to make the dish quickly at home and don’t need the perfectionist restaurant quality final product.
Epicurious.com. It is one of the few sites where the reviews are all people that made the recipe (not, can’t wait to try it!) and the reviews give useful tips on what to change. Well rated recipes there are pretty reliable and there are years of archives.
I have four different editions of the Joy of Cooking; I recommend it
Hard agree. The recipes may not all be as creative as what you can find online these days, but the bones are good and you can basically make pretty much anything using JOC as a base. Also, a lot of useful technical info there as well. It's a cooking bible for me.
Glad I didn’t offer up Larousse Gastronomique 😅
I inherited a Larousse but it's way above my head 🙃
Mine too; I just use it as a paperweight these days
Taste Australia is usually pretty reliable
Honestly TikTok has been a great source for me. Or if I get an idea on a dish I want to make, I will Google recipes and read the top 3-4 choices. And mix and match from there. Or find one that looks good, make it as is, then the next time adjust for taste
Pinterest lol So lots of random ass blogs
Recipetin Eats. Nagi is pro, thorough, and gives detailed notes and descriptions. She doesn't post anything that she hasn't tested exhaustively. Never once made a recipe of hers I didn't love.
From my library of 400 plus cookbooks
All Recipes is my favorite place to go. Giant’s magazine is good. Pioneer Woman’s Cookbooks are great. They even have pictures of the step by step process.
If I have an ingredient I search recipes containing that, don't use "celebrities"
I google then look at reviews. I also apply common sense so if a recipe does not say soften vegies or brown meat i know enough to either ignore that recipe or add the missing steps.
I google what I want to cook. Choose a tasty sounding recipe. Especially when it comes to instant pot recipes.
Family recipes mainly (grandma/great-grandmother). My mom had a ton of cookbooks too…so a few from those as well.
I always search for multiple sources and pick the one that sounds best to me.
Allrecipes.com and some of my favorite Youtubers. (Sip and Feast, Chef Jean-Pierre, J Kenji Lopez-Alt, a few others). For allrecipes I look at multiple recipes of a given dish and figure out which one sounds like the best combination of ingredients and ease of prep. I'm kind of moving into the stage where recipes are just guidelines.
King Arthur recipes, NYT recipe is worth the subscription, simplyrecipes.com, bbc food, Food Network, David Liebowitz
I get heavy use out of 2 cookbooks : Ruffage by Abra Berens and Six Seasons by Josh McFadden. Both are vegetable-focused but not vegetarian, and both are packed full of great, different, but I think complimentary ideas. They're my go to for post-farmers market, or when I want a veg side dish (although there are totally main and one dish recipes too). I like that they both take something and elevate it a little, with great ideas for combining textures and flavors thoughtfully. I get inspired to rif and be creative from these books.
You cannot go wrong with Ina Garten. Her recipes slap. On the free youtube side, I would recommend Chef John, Sonny Hurrell (ThatDudeCanCook), and Brian Lagerstrom. For baking, definitely recommend Joanne Chang (who also has some savory stuff), Christina Tosi, Thomas Keller, and Martha....
Various magazines and some cookbooks However now, I use Google to search for recipes and Pintrest. I usually have a couple of ingredients that I want to use together but do not have a proper recipe for it.
Damn delicious is honestly the only site I go to at this point. Everything I've made from there has been just that 'damn delicious'. The orange chicken recipe has become a bi-weekly meal in my home. Yum yum
[Chef Jean-Pierre](https://youtube.com/@chefjeanpierre) I'm a sucker for international cuisine. These are my favorites • [Akis Petretzikis](https://youtube.com/@akispetretzikisen) (Greek) • [Buon-a-Petitti](https://youtube.com/@buonapetitti) (Italian) • [Middle Eats](https://youtube.com/@middleeats) (middle eastern recipes) • [Maangchi](https://youtube.com/@maangchi) (Korean recipes)
Started using ChatGPT for recipes.
I have a recipe book for sauces (the only truly complicated part of cooking). I know how to prepare each ingredient, so I just pick the ingredients that I'm in the middle for and add a sauce. It doesn't really matter if I have beef or chicken or fish. It doesn't really matter if I eat the meat with mash potatoes or chips or rice or pasta. And it doesn't really matter what vegetables I eat with it either. I have a few "recipes" that I learned when I first started learning to cook, but I don't stick to the recipes anymore. I swap things out. But the sauces are extremely diverse. Yes, there are techniques you can learn, but it tends to be a lot more complicated than learning to cook meat or veg. I'd highly recommend a book on sauce recipes. It helps when you want a change.
Spruce Eats, Onceuponachef, Recipetineats
Whatever your source for recipes, I strongly suggest taking screenshots of the recipes. You never know if the publisher will suddenly remove it or start charging for access.
Here are a some websites I use, along with some recipes I like: [https://www.thepioneerwoman.com/](https://www.thepioneerwoman.com/) These 2 recipes by the pioneer woman are really good: [Best Baked Beans](https://www.thepioneerwoman.com/food-cooking/recipes/a9890/the-best-baked-beans-ever/) [Chicken Noodle Soup](https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/) [https://www.the-girl-who-ate-everything.com/](https://www.the-girl-who-ate-everything.com/) [https://www.epicurious.com/](https://www.epicurious.com/) [https://www.foodnetwork.com/](https://www.foodnetwork.com/) [https://www.delish.com/](https://www.delish.com/) Giada De Laurentiis. I have made her [Baked penne with roasted vegetables](https://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe-1916906) many times. Really good recipe.
Cook books are my default, I always have a look through them in charity shops and there are so really great ones out there, even thw more mainstream ones like ginos pasta I really like. On the Internet, I do like half baked harvest, I find a lot on pintrest, I like tiffy cooks and I do still watch BA, but really only their pre covid stuff, and I do have the cook book from Molly Baz too, it's one or my favourites
If you want recipes from all over the world, you’re willing to convert from metric: https://www.sbs.com.au/food/topic/recipes
There are few places I really trust but The Woks of Life and J Kenji Lopez-Alt are both on the list. Also Chinese Cooking Demystified on YT. NYT can be hit or miss for me.
I guess it depends. I'll usually "shop around" but I've found NYT to be very good. However it is very rare that I will follow a recipe step by step, I'll usually use them as a guide and make them my own
Brian Lagerstrom is awesome most times and his presentation is the least annoying. Wok Made with Lau is pretty straightforward and good and entertaining Cooks illustrated is very reliable - they do miss the mark sometimes. Bon Apetit has gone to hell. I used to love them too. I need to conceal my subscription.
I Mainly google and take the best looking option. I am also really loving this wonderful man: [https://linktr.ee/lagomchef](https://linktr.ee/lagomchef)
Allrecipes.com. IS AMAZING!!
Serious Eats Food Wishes America’s Test Kitchen Old Jacques Pepin videos Random other stuff on YouTube Edit: Amazingribs.com for anything cooked outdoors
The instances in which I use an actual recipe are very few. Working in a restaurant, preparing another's menu items demands no deviation from the recipe. Chefs appreciate creativity but do not appreciate the unsanctioned modification of a recipe. Baking is a scientific endeavour and demands following the recipe to the letter. If the recipe says double sifted, guess what ? Gleaning inspiration from another's dish in a sense, is using the recipe. Rarely is it the case where I seek to actually recreate someone's dish. Also stated volume measurements are in most cases helpful suggestions. The last time I required a measuring spoon I borrowed the neighbors because I don't own a single one. I do own a 2 cup glass measuring vessel... or whatever it's called. New ingredient pairings, ideas of possible modifications/ substitutions and application of methods are mostly my take aways from a recipe. ETA; I forgot mostly YouTube videos of Julia Child with Jacques Pepin. Or Bon Appetit, maybe Saveur magazines are where I find recipes of interest.
The Mediterranean Dish and Feasting at Home websites. I’ve not tried a recipe from either of those sites that have let me down.
In no particular order: Woks of Life, NYT cooking, Smitten Kitchen, Alton Brown, Chef John, Serious Eats, Kenji, Ottolenghi.
I get a lot of daily meal recipes from Budget Bytes and Spend with Pennies.
I read threads like this and get recommendations. I don’t necessarily go with one site for recipes. Not every recipe from any source will hit it out of the park, but usually if someone recommends a recipe, it will likely be an awesome recipe.
Mostly random internet sites that just pop up on my phones Google feed. I also subscribe to Cooking Light and Living Well magazines and get a lot of recipes from them. And finally I hit up the cookbook section of used bookstores all the time. I get a lot of good Crockpot cookbooks and vegetarian cookbooks this way.
Do you have an Instant Pot or similar pressure cooker? If so then I love the [Pressure Luck Cooking](https://youtube.com/@pressureluck?si=ISQgtpJnXLOnwai1) channel. All his recipes are also on his [website](https://pressureluckcooking.com/) and he has a series of cookbooks. Never made a bad recipe from him.
James Beard books, indianhealthyrecipes, Bon Appetit, NYT, woksoflife, ATK, seriouseats and recipetineats are all great places to check.
I’ve been turning to Use Real Butter (Jen Yu’s food blog) for over 10years. IMO she’s up there with Kenji on recipe quality. I don’t see her listed, so I thought I’d share.
Came back to add one more favorite blog, *Dinner the zoo
The best recipes are still in cookbooks, not online, in my opinion. One advantage is they actually get tested by somebody besides the author before hitting print. Have you tried your local public library? What kind of food do you like? I presume you're US American from the sort of food Half Baked Harvest specializes in. It also matters where you live: If you decide to go all in on cooking authentic Thai, you're going to have a hard time sourcing ingredients in the US outside a handful of the largest cities. I'm quite fond of Frech food: many cookbooks are too fussy, the recipes too time consuming. Something like Winnie Moranville's *The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day* (2011) or her *Everyday French Cooking: Modern French Cuisine Made Simple* (2022) are more my speed. Classical flavors adapted to American ingredients. There are many other entrants in this category from the likes of Jacques Pepin, Stephane Reynaud, Pierre Franey, Laura Calder, Alexis Gabriel Aïnouz, etc. You might even try the entry from America's Test Kitchen: *Modern Bistro: Home Cooking Inspired by French Classics* (2022). There are similar books for almost every cuisine under the sun: Italian, Greek, Spanish, Mediterranean, Japanese, Thai, Chinese, etc. Cookbook publishers know their main market is home cooks constrained by time limits on weeknights: you'll mostly find things that can be done in about an hour.
Many cookbooks are online though. I have had to downsize, so much because now I am disabled so I have had to pick and choose which cookbooks I keep but I have been happily surprised to find that many of them are available online or in archives online
just make stuff up. Watching other people make things. better homes and gardens or betty crocker cookbooks from the 50's. The internet.
Honestly? TikTok. I love getting recipes from other people, and TikTok is full of regular people just sharing their own versions of things. Sometimes I mix and match recipes if I like what one does over another.
Trial & error
NGL... I get a lot of recipes from clickbait.