I save recipes on my own, not on any site. When looking for recipes, I use Food Network, Sally's Baking Addiction, Once Upon a Chef, Half Baked Harvest, King Arthur Flour and Smitten Kitchen to name a few.

Nickel and diming us to death. I don't use any site, either.

I get virtually all my recipes from the internet and I don't save any to a site. I download them as quickly as I can before they decide to rap my knuckles.

I can access NYT via my library. I subscribe to Milk Street. If I want something from ATK, I put that in the search and there are plenty of sites that carry their recipes. I use many of the sites some of you have already listed. Ina Garten is good and free. If I don't find what I'm looking for in a particular place, I'll find it at another. I'm very tenacious.

We have NYT all access, so we use their cooking site frequently. Also Serious Eats.

I don't think the pay sites are nickel and diming us to death. They put out content, and it costs them money. They need some way of recouping their expenses, and I don't think it's unreasonable for them to want to make some money as well. That said, with the exception of the NYT, I don't pay for food sites and the main reason we have all access is that I can't live without the puzzles.

We used to use Epicurious quite a bit, but now not so much. We have printed and/or otherwise saved the few go-to recipes we still make, so I won't be paying for access there either.

I regularly use a few recipes from Epicurious. I paid for a print subscription for years. I don't particularily like the Epicurious online search function.

FWIW, sites that charge to look at content reap the benefit from your payments and from mining your data.

I pay for online access to NY Times, our local city paper, NY Magazine and WaPo.

When I find a recipe that looks like we would like it, I copy it to Google Docs. Easy to search, and handy that they are also on my phone when grocery shopping. (Google Docs may be known as something else now?)

I never use a paid site. I also like very few NYT Recipes. They seem contrived and use odd spices, just for the ”thrill”. I like ”Taste of Home” and ”Simple Recipes”. Food network and Ina Garten are usually good. I will never pay for anything from the NYT’s.

My list is the same as Nekotish’s except ive not heard of half baked harvest

Another who doesn't use a site. I find recipes all over the internet, quite a few even from FB! I usually just copy them out. I keep notebooks of recipes in with my recipe books. I'd rather have a book/page in the kitchen than my phone, ipad, etc. Call me old fashioned LOL.

Same here — I just save any that look good from anywhere. I get a lot of suggestions on my IG Explore page.

I do have one go-to … Smitten Kitchen.

I save things to a recipe file on my iPad.

Smitten Kitchen and NYT are my online, go-tos. I just printed out an Irish soda bread recipe from Epicurious.

Serious Eats for recipes. We also follow some popular youtube vloggers such as J Kenji Lopez Alt, Alison Roman, and Binging with Babish. Not for recipes per se, but for techniques -- such as understanding why certain methods work and don't work. I feel like learning techniques has improved my husband's cooking way more than anything else!

(I'm not the cook, my husband is, lucky me! We both enjoy watching the cooking shows together.)

I use The Cooking Forum here. I don't use any of the others mentioned above.

I have the NYT Cookbook and almost never use that either, but I am much more likely to use cookbooks that I do own instead of online recipes.

I make some of Pati Jinich's recipes, but I also have her cookbook, and I have the ATK cookbook as well, which I use occasionally.

I have also written down a lot of my own recipes and use those frequently. That's what I most have stored on my computer, or rather on my Dropbox, so that I can access them from wherever I happen to be.

Years ago I used Epicurious. Rarely check it out anymore.

I follow a few people on Instagram/youtube -- Marion's Kitchen, Hot Thai Kitchen,J. Kenji López-Alt, Alison Roman, Smitten Kitchen, Michael Symon, and Proud Italian Cook.

Found a new recipe today I plan to try soon.

Funny you posted this today of all days. Many years ago, I had a Bon Appetit subscription, and had stockpiled old magazines. Little by little over the years, I went through each one and ripped out recipes I wanted to save. It is so much easier to just google recipes nowadays and I have several favorite sites I frequent. Last year, I got the Paprika app - it allows you to download and categorize recipes, but more importantly, gets rid of all the "blah blah blah" nonsense, as well as ads, that are so annoying when all you really want is just the recipe!

I finally decided this morning that my project today was to take my pile of Bon Appetit recipes, search for them on the Epicurious site, and then download them to Paprika. Alas, I find out I have to pay to have access now to all the online versions of all these old recipes!

Looks like I'll be culling the pile of ripped out recipes. I will save the ones I'm most apt to try and will have to resort to typing them one by one into Paprika. I'm not paying to have access to recipes I technically already paid for years ago!

BTW, it's been awhile since I used Epicurious - I had no idea this paid subscription just started today! How ironic it would be today of all days that I would try to start this project?! If only I had spent my pandemic hibernation over the last two years taking care of this, I would have them all easily stored in my Paprika app! 😩

I'll find new recipes by doing a search for a particular one. I just print the recipe, try it, and if I'm not impressed I throw it away. There are so many good cooking websites now that I don't bother to save any except a couple.

@mtnrdredux_gw My daughter introduced me to Half Baked Harvest. She uses a lot of recipes from there and asked for her cookbook for Christmas. So far, we have liked everything we have tried. These are favourites with both of us. I usually cut back on her oil and butter, but I do that with most recipes.

One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce.

Looks good, Nekotish. What do you do w the quartered lemon on the Sheet Pan? do they add flavor just being there?

We just squeeze them over the meal. Just a more mellow hit than fresh lemon wedges.

My main go-tos online these days are MarthaStewart.com & BettyCrocker.com.

I used to use Epicurious often, but since they revamped their website, it's become a bit more difficult to find the things I want.

Neko, odd that they are never mentioned!

I tend to collect recipes from a variety of sites online and copy them into documents on my Google Drive. This allows me to check ingredients from my phone at the grocery store and use my iPad in the kitchen for the recipes.

I've been really disappointed that NYTimes went to paid subscription. And that's a huge bummer about Epicurious.

Here are some of the sites I use fairly regularly for recipes. (Warning: some are vegetarian-focused.)

https://www.feastingathome.com

https://www.loveandlemons.com

https://cookieandkate.com

https://smittenkitchen.com

https://www.101cookbooks.com

https://www.twopeasandtheirpod.com

https://sallysbakingaddiction.com

https://moosewoodcooks.com/all-recipes/

Might require an account and/or a subscription to get more than a limited number of recipes.

https://www.bonappetit.com

I panicked when I read this because I have ONE favorite recipe that I started using when I subscribed to Bon Appetite many years ago, that I can now only find on Epicurious. I'm sure I have it printed out somewhere, but who wants to wade through all those things to find it. The problem, this morning, is that I knew I'd saved it on Pinterest, but I had no idea what the recipe was for. I wanted to be sure to print it out so I didn't have to subscribe to get it, when I went to use it next and remembered that it was on Epicurious. I wracked my brain, but could not remember what it was and didn't want to look through the thousand or more recipes I have saved on Pinterest, plus, I wasn't sure it would show up, if they'd already gone to paid subscription. I was fearful if I clicked on the recipe when I finally found/remembered it, that it wouldn't give me access.

As a last resort, I went to my favorite search engine and typed in "Epicurious" which is how I always found the recipe..."Epicurious" then the name of the dish. Luckily, my computer has a better brain than me and it instantly suggested "Epicurious Brazilian Seafood Stew"! Yes! That was the recipe I didn't want to lose. It still gave me access and I just copied and pasted it into an email to myself, which is how I save recipes from random places. Whew!

I don't have any particular sites I use for recipes. If I'm looking for a best recipe for some particular dish, I might add Ina Garten to the search because I find I love most of her versions of popular dishes. I just cut down on the salt, lol.

NB Cookbooks are still a thing. In fact Melissa Clark's latest one has been delayed due to the container it was being shipped in drowned:

From The Guardian

There are two highly anticipated new cookbooks that won’t be troubling Pinch of Nom’s position at the top of the charts any time soon – after they sank to the bottom of the ocean.

New copies of Mason Hereford’s Turkey and the Wolf, which collects recipes from Hereford’s award-winning New Orleans restaurant, and Melissa Clark’s one-pot cookbook Dinner in One, were being transported on cargo ship The Madrid Bridge, which lost around 60 containers overboard in the mid-Atlantic earlier this month.

Sharing the news with his would-be readers, Hereford appeared to be taking the loss in good spirits, describing it as “perhaps the most hilariously 2022 thing to happen yet this year”.

“There was a container collapse on the cargo ship that contained the Turkey and the Wolf books. The good news is that there were no critical injuries, as can happen in these situations. But the bad news is the books might be in a cargo container at the bottom of the Atlantic Ocean,” said Hereford on Instagram.

https://www.theguardian.com/books/2022/jan/31/recipe-for-disaster-first-runs-of-two-new-cookbooks-lost-at-sea

When I find an online recipe that I want to save, I save it to Copy Me That. I like having recipes there, including my old recipes that I have typed in, because I can pull the app up while shopping and check for ingredients. I can also add my own notes and changes to the recipe.

Most of my usual recipe sources have already been named above. I like many Cafe Sucre Farine recipes but her site is awful. I save her recipes to CMT and then read it there.

I use Cook’s Country, Cook’s Illustrated, Once Upon a Chef, Southern Living, Smitten Kitchen (occasionally), and Food Network. In the past I have used Epicurious and my brother used it a lot so I did get some recipes from him at one time.

Am I the only one here who uses the Paprika app? It was recommended by several different friends of mine who like to cook. I did have to pay for it (I think it was $5), but I love its functionality. Prior to getting the app, I created folders in Safari with categories like "chicken" etc where I saved links to favorite recipes. As I mentioned previously, when you save the recipe in Paprika, it formats the recipe for you - ingredients, directions, etc. It lets you create your own categories and you can save the recipe in multiple categories. You can add notes, etc. You can also create shopping lists (I haven't used that). The best part is that it deletes all the ads, commentary, etc so you don't have to wade thru that to get thru the recipe, but it also keeps a link to the original recipe (this comes in handy for one thing I make that includes a video for certain techniques that are helpful).

I get recipes from a lot of the blogs/websites people have already mentioned.

In addition to some of the sites listed above, I like Simply Recipes https://www.simplyrecipes.com/. I find them to be reliable. I also like Leite’s Culinaria https://leitesculinaria.com/

hhireno, I agree about Cafe Sucre Farine. The site is awful. I found a recipe on there I wanted to save for myself and send to my daughter. I went to the print version, then copied and pasted that to a Note. Much cleaner!

Forgot to add that BH&G is another I've gotten some good recipes from.

Not a source for recipes but an awesome way to find the recipes you've already got (in books, blogs, and even private files, like my 8 3-ring binders filled with recipes I've printed from somewhere). Eatyoubooks.com is a truly amazing recipe index. Not free, not even actually cheap, but priceless!

I love using 3 ring binders! Most of the recipes in mine are tried and true. There are a few I've yet to try.

I just do a Google image search and start reading recipies. I print it out and if I like it I put it in a folder to reuse.

The other day I had defrosted 8 skinless/boneless chicken thighs that I wanted to make in the crockpot. The recipe that I used was so simply and we all loved it.

Mississippi Chicken:

Sprinkle thighs with a Ranch seasoning packet.

Place in crockpot on low.

Pour 1/4 cup of pepperoncini juice on top and add 6 pepperoncinis

Top with 4 Tbls of butter and cook on low for 6 hours.

I shredded the thighs with forks and put the shredded meat and pepperoncinis on top of tortilla chips and topped with shredded Mexican cheese and baked for 10 mins at 350. Serve topped with guacamole and crema.

I just printed the one listed above: One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce.

Looks great! I love chicken thighs.

Rory, I printed that one too! It's got all my favorite ingredients and the photo sold me. Something about browned chicken skin I find irresistible.

I just tried to grab two of my favorite recipes from Epicurious. The site blocked me from viewing the second recipe. I thoroughly cleaned and cleared my computer history, restarted, and went back to the site. It still blocked me! I've never had a problem with that workaround.

Edited to add - I googled the recipe, clicked the cached version and was able to view and copy the entire recipe. Phew.

One reason I like printing a recipe, is because the sites like to ”new and unimprove” them. Example: Simply Recipes, ”Perfect Popcorn”. I found it when I wanted to quit using microwave popcorn and could not remember the quanties. It was great and used canola oil. If you pull it up now, it calls for olive oil. If that is what you like, it is okay, but I dislike the taste of olive oil in popcorn, although it is a favorite of mine in almost everything else.

After looking at my email, I had forgotten a recipe site I have used more recently. Cooking Professionally has been pretty reliable and very good.

I often google a set of ingredients I have and find many offerings for them. I like to hunt for what I want to make and compare what the different sites offer. I have been for years. In the beginning you got straight recipes, then they all started making videos or decided I cared how they came up with it or when/where/why their peeps LOVE LOVE LOVE IT--who cares!!! I got very discouraged trying to hunt down the actual recipes!! Now most have tabs "skip to the recipe" which has be back to comparing and taking a little of this one and nixing it with that one,,,, At first I also cut and paste and kept them in a file on my computer, then decided I really only need the URL it's the internet after all and once there it always is!! I do keep my favorites--just in case.

Woks of life is amazing. I will be saying goodbye to Epicurious as I already spend my nut at NYT…

Ditto Nekotish without the Half Baked Harvest. Sounds great, I will check that out. I also subscribe to NYTimes Food but find I'm not actually thrilled with their recipes. We did follow some of their Make Ahead ideas for Thanksgiving and DH decided he wanted to try their Mayo Brined turkey, which I thought was...fine. (The mayo itself, though simple, was a keeper.)

I subscribe to both NYT Cooking (Melissa Clark is my spirit animal) and America’s Test Kitchen. I also trust recipes from Ina Garten (I have all her cookbooks), Beth Le Manach (Entertaining With Beth), King Arthur, Mary Berry, Alison Roman, Gemma Stafford, the late Marcella Hazan and Inspired Taste. I really dislike the Food Network— won’t watch it and do not like any of the chefs except Garten and Alton Brown. (I especially dislike Ree Drummond 🙄) Occasionally I will try recipes from new googled sources but never trust them for company until I have tested first. Nowadays I am doing a lot of my own thing, trying out different ways of making our favorites on my own.

Kswl, I have all the Ina books too. They look so nice on a shelf.

They do, don’t they? And to the right people the books are basically a seal of approval if they’ve come for dinner 😎

Sounds like what shutterfly is doing too. Not a huge surprise. Why would one think anyone would not want to make a buck. I keep all mine in files on my computer. My word documents that easily move each time I trade my lap top in. The internet is not YOURS and it will change/get hacked..whatever over time. If you want control of your stuff KEEP IT IN HOUSE.

There is also an online site where you can access digital copies of the cookbooks you already own. You can try it for free and add up to five of your cookbooks; to access more than five you need a paid subscription that is $3 monthly or $30 per year. I have a subscription but haven’t used it much. It’s called Eat Your Books and is very easy to navigate. Those of you whose collection includes old or esoteric cookbooks would probably benefit from having an online backup.

adding… someone upthread mentioned the Paprika app. I bought it several years ago and don’t use it because of the clumsy interface. When I want to save a recipe from the internet I click on print and save that as a pdf, then save it to Notes on my apple devices / iMac in a recipe folder. I can also save Youtube and other video recipe demonstrations by sharing the video to my Notes app, creating a note for the vid in the same recipe file. This is a better method for me than bookmarking the recipes or videos, because when i retrieve them via the notes app I am directly accessing the content only, not the site with all its ads and long winded explanations.