I have a short list of half a dozen, including WoksOfLife. And DriveMeHungry

Some youTube content is good since i can pause it or re-visit for the recipe.

NYTimes is my go-to when i have a new ingredient.

Refika is good...And Alex the FrenchGuy

One of her camera operators is her girlfriend and vegetarian. So she includes options in most of her meat recipes.

https://www.simplyrecipes.com/

Especially Elise Bauer. She started the original blog.

I always have to ”fix” KA recipes, though fixed up ones, whether by me or someone on the web, are some of my go-tos. Joy of Baking https://joyofbaking.com/ has never let me down. I like Kenji and Stella at Serious Eats, though do tweak to make applicable. In general, I just poke around until I find something I like, and am usually very happy with the results, I've found better recipes in random blogs than in books. I don't follow any. But I rarely read the blather, jusr the recipes, though I'll read through detailed directions if it's something new to me.

I like MarthaStewart.com and BettyCrocker.com

When I can't find what I'm looking for there, I do a web search.

I don't go to a specific site when searching for a recipe. I Google and take a look at a few.

For me there are hits and misses with almost everything I check. Taste is so darn subjective. Tieghan Gerard (Half Bakes Harvest) is one I’ve used lately, along with The Mediterranean Dish. It just depends on what I’m looking for. I might check Lidia Bastianich for Italian, Rick Bayless for Mexican or maybe Steven Raichlen for grilling. I can be all over the place.

I don't know many cooking websites, but one I tend to turn to for meats is Serious Eats.

I don't use the web much for cooking help.... except here. 😁

When I do, it depends on what I want to know. When I google a question a box of possible answers usually shows up and the answer I need is frequently there. If it's baking I go to King Arthur. I also go to a national product link - like Kraft or Oceanspray for their version. And, of course, I have a few basic cookbooks left that I use more as reference than recipes.

I use King Arthur a lot for baking recipes and they always work for me, I seldom need to "tweak", although I'm certainly not above it, LOL.

I also like Serious Eats, although many of their recipes are just far too involved/complicated, and so I haven't cooked a lot of their choices.

I don't like blogs and don't read them. I just don't have that much time and don't need to see 11 pictures of the unused ingredients on the counter, then in small bowls, then all in one bowl, ugh. Many now have a "jump to the recipe" widget, which is better. I also HATE videos, it always takes several minutes before I get 15 seconds of information and I'm just too impatient.

Truly, it depends on what I'm looking for. King Arthur and Rose Levy Beranbaum for baking, Camellia Beans or the Michigan Bean Council for bean recipe, which I do make a lot since I grew all those beans, Delish if I want something cute and fast to make with the kids. Steve Reichlen, Bobby Flay, Rick Bayless, all those recipes need tweaking because there are just too darned many hot peppers for me and I'm a heat wuss.

I have a couple hundred various cookbooks, from Charcuterie to The Baking Bible and I mostly go through those like others read novels, and find recipes I want to make.

Annie

Annie, Rose is definitely one of my sources, too.

LOL, I’m the same regarding hot peppers but easy to tweak! Love Raichlen’s ”Sauces, Rubs and Marinades” book.

The Baking Bible is one of the “reference” Books I have. When I got rid of my 3 cupboards of cook books and cooking magazines I kept about 12 books that I either highly respected or were reference. Now it’s too easy to go online for the little that I need.

Jacques Pepin....I follow him on FB and visit his site If i am looking for something.

And Our own Ann T who used to post here frequently has a blog and a site and an online cookbook....

Linda, would you please share a link to her site?

@carolb_w_fl_coastal_9b

My phone is struggling with navigating her site . I had to manually add the date or type of recipe rather than navigating within the site. Nonetheless her writing and photos are worth it! I really miss her presence on this forum. And their wood cutting boards are amazing!!! I am sorry to see they aren’t making them anymore.

https://thibeaultstable.com/2022/

I mostly use Youtube cooking videos. I have a photographic memory for cooking (mostly), and after seeing someone make something, I am usually able to do it myself, often without even making notes, although I frequently do that also.

My fav is Sally's Baking Addiction. The portions are usually for 2 to 4, not 8 to 16 like so many others' are. She sends out a few recipes of the week on Sundays that are mixed with cooking and of course baking. Inspiration for what's next. I make and eat everything so getting a spark helps - I wish I had more people to cook for.

Not a baker here. I'm with Lars, I mostly use You Tube videos now. I do follow AnnT on Facebook. She bakes a whole lotta bread. I subscribe to David Lebovitz's newsletter, mostly because I have spent a lot of time in France and I love his writing and sense of humor, but he is also at heart a pastry chef and into confections. Jacques Pépin, Chef John, Ina Garten, Kenji López-Alt and Lidia Bastianich all come to mind.

For sourdough bread I go to thefreshloaf.com and then look up posts from txfarmer. They are no longer active on there. I keep thinking I need to save all their posts in case they disappear one day.

King Arthur recipes and blog posts are at the top of my list. I love that they explain why things are done the way they are. Susan Reid recently retired from there and now posts recipes and fun videos on Instagram as ChefSusanInVt -- https://www.instagram.com/chefsusaninvt/

Beyond KA, my skills don't match most of you here, but my interests run far and wide.

The only TV chef I pay any attention to is Michael Symon because he makes anything approachable. He's an awesome teacher, especially in his videos on Facebook or the shows where he's cooking everything on charcoal grills in his back yard.

Nagi in Australia posts on her website, https://www.recipetineats.com/ Her instructions are amazingly thorough, with both cups and metric measurements. She has introduced me to many ingredients I would not have tried without her prompts.

I have way too many cookbooks but I'm afraid to thin them down. My favorites are single-subject ones like mushrooms, Vidalia onions, popcorn, or peanut butter. I never know what I'll find in those!

I used to use Epicurious a lot and still do occasionally if I'm looking for something specific. Lately I've just been googling whatever it is I'm looking for, and then look at the ratings/reviews to determine if it's worth trying. It's mostly been bread recipes. I have a selection of good cookbooks and my old standbys in my recipe file, so I don't look for new recipes too often.

I used to use epicurious.com a lot too - but it's just not the same any more ☹️

"I used to use epicurious.com a lot too - but it's just not the same any more "

This is true.

aliceinmd,

Thanks for the link to RecipeTinEats! I've yet to be totally satisfied with my attempt at cashew chicken. I'm going to try her recipe. In fact, I see a few recipes there I'd like to try.

I'm so glad you brought this up. I found NYT cooking videos, and a website that is just fun. I'm not sure if I trust it, but I liked reading it. We Are Not Martha

I found the NYT Cooking video I watched highly motivating. Vaughn Vreeland wanted to see if cooking for yourself was financially worth it. It just showed his food, with the ingredients listed on the lefthand side. Loved that! Not everything needs to be detailed out.

In the past, I really liked Epicurious.com for great, albeit sometimes complicated, recipes. The comments are very valuable from those who have prepared the recipe in the past. I do not like the current format and I am always left with the feeling that there is so much more available on that site than what they show me.

I too will not watch a Ytube video. I might if I read the recipe first and need the video for technique.

The only ones I enjoyed was Clara. I can't remember her last name, but it was depression era cooking.

Some YouTube cooks helpfully provide the recipes in their written descriptions.

I don't always want to actually make the things in the videos I view. Often, I just enjoy watching and learning.

I feel like Annie said about blather in blogs. I just scroll fast to the recipe. Very easy to go very fast with a touch screen. Other than a total stinker of a recipe which I should have been suspicious of because it was so unusual as to be really new to me, and was really whacked, I've had great luck with blog recipes. I do (normally) read them through and skip past ones that don't sound right and good.

Generally, I'm too impatient to watch videos. I've enjoyed many posted in CF, but for entertainment, not really for anything I was going to apply. The exception is pita! I went through a number of ”authentic” recipes that were okay, but not what I wanted my pita to be like, and ran out of sourcesl Then I found a South Asian (! not Middle Eastern) video/recipe, which was excellent. It took desperation to look at videos, but worth it. The recipe was just right, and the demonstrations in the video were actually informative.

What I don't generally like are the aggragators, like All Recipes. Too many are get food on the table fast recipes, with little distinction, and too many shortcuts, Adequate, not great.

Perhaps more should be said about New York Times? Sleevendog mentioned NYT at the top. While it is behind a paywall, you get a few free looks every month, and can get extras. Their recipes are tested (as are (were?) Epicurious's), and the comments are curated. For ”trust” it's pretty high on the list. Many of their recipes are for things I'd never cook, but they often have ”the” recipe, and I do trust theIr recipes to be good.

I agree about the aggregators. It reminds me of the online community surrounding Instantpots - where people are happily making their strawberry cheesecake AND salmon AND rice simultaneously in under 30 minutes. While I get the idea of getting a meal together quickly for a busy parent I am not one. I am not interested in salmon scented cake.

I wasn’t really aware of Epicurious until the pandemic when they used one if our photos. In the middle of the sourdough craze evidently people needed to spread butter. I kind of follow them now. But I don’t think to go there first looking for recipes.

I do like videos when I need to understand a technique. I think I learn visually. Or if I like the host. Refika is interesting and charming. But YT is more like a distraction where I waste time learning about rabbit husbandry in New Zealand or .sheep herding in an urban setting. Interesting but not essential to my life.

I don’t mind reading blogs or forums if I like the writer or community. Freshloaf is great for reading about people showing their baking skills or discussing their travails. As is the cooking forum.

Cooking blogs aren't the only culprits, when it comes to superfluous, padded out prose. I see it on lots of other sites as well.

I'm sure it's mainly a ploy to get more ads embedded on the page. The more you have to scroll, the more ads you'll presumably see.

I'm really, really good at ignoring ads, but I tend to avoid sites using that tactic - it's so annoying!

A lot of the blogs where I find good recipes are actually good, not bloated, but are written and illustrated for the total non-cook. Who of us, who post regularly, needs a demo for what properly creamed butter and sugar looks like? Or a sauce reduced by half? I don't mind that it's there, or peppered with ads (if they weren't being paid, they wouldn't be sharing the recipe I want!), when I can scroll on by. And some are good reads beyond the recipe if one has time. I do like forums, however. ;)

Agmss, LOL about the IP mess, but I have to tell you, I have made salmon cheesecake on purpose! Smoked salmon, as in lox and cream cheese. It was actually quite good. Not sweet, of course. I need to go check on urban sheepherding. Dear family friends had a sheep ranch when I was a teen, and I can't imagine urban sheep!

I also don't care for longwinded blogs or websites. When I started Thibeault's Table 14 years ago, my idea was to just share recipes and pictures. It was basically a diary of what I cooked and baked. I also don't care for blogs that have a lot of advertising going on. I have turned down a number of opportunities to advertise over the years as well as requests by companies to promote a product with a "guest" post on my blog.

@plllog I was joking about urban sheep. However since we are doing an endless boring task at the shop cutting out a depressing quantity of

bread knives....

https://youtu.be/khamEJzHTnE

Bread knives for all the urban starter keepers? I call my starters ”pets” because you have to feed them and clean their beds, but I suppose you could call them ”livestock”. Did you watch the video? Poor guy needs a little media training, but I love his earnestness. Where I live, the proximity restrictions for chickens means you really aren't allowed to keep them unless you have acreage. For all video guy says he's in a ”city” it doesn't look like what I would call ”urban” vis-a-vis population density. Even so, his ”livestock” options are reasonable: honeybees (also restricted where I live), quail, rabbits, and worms. All things you can reasonably raise on a small scale, on a large lot, if you're allowed. I think we can do small scale vermiculture, but I don't know about more than compost production. As to quail and rabbits, I think one could get away with a few ”pets”, but certainly not slaughter.

There was the time a suffolk ewe was wandering on field-like government property near our house. We had a laugh watching the city-raised men trying to get her to follow by tugging a rope around her neck, rather than leading her. We thought she must have jumped off a truck and found the (open) gate in. We didn't even see sheep in the learn about farms demo trucks that came to the schools when I was young. There are goatherds who bring their flocks in to nibble away brush to create firebreaks, but they go home to agricultural areas outside of the urban areas. Really, I think you're probably not allowed to keep a pet sheep, and who would want to? They need room to move and graze. They smell. They get dirty. They're messy. Which is a whole long serious answer jumping ahead of my relief that it was a joke sans winky. ;) As a joke, it's pretty funny!

I like Once Upon a Chef. The author, Jen Segal, is a trained chef. I’ve found her recipes to be well-written and reliable.

I find Smitten Kitchen to be reliable too.

I also like Simply Recipes, but I liked it better before it was sold. I still go there buy I tend to rely more on the old recipes by Elise Bauer. The same company that bought Simply Recipes, also bought Serious Eats. I use Serious Eats a lot, but mostly for things written by Kenji Lopez-Alt

Oh I forgot about the smitten kitchen. I like that site.

I have to thank whiever mentioned @thibeaultstable77 as well as Ann herself. I love the blog and the photos are amazing.

Speaking of Ann, I made her Italian Roasted Chicken a couple nights ago. I used bone-in, skin-on thighs. It was absolutely delicious! I also made Ciao Italia's Carrots in Vermouth as one of the sides. Another keeper!

https://thibeaultstable.com/2012/01/13/italian-roasted-chicken/?fbclid=IwAR1H4x48HAYWPzk3zzfDNCP1hxLCHzJkl6qTu_IOhiCbmDnGV_4KAl2ALCk

Yes, even I, the veteran blog hater, check AnnT's blog periodically, but she doesn't make me look at 15 pictures of flour before I get to the bread, and her recipes are easily accessed. I don't "do" any social media, so no Facebook or Twitter or Instagram or TikTok. I just made her Brandied Cherry Balls for Amanda for Christmas and took a batch of her Danish to Elery's family for Thanksgiving. The leftovers were promptly claimed by the grandkids and marked for breakfast consumption. I also use her biscuit and scone recipes regularly.

AnnT, I am so happy to "see" you here again!

I do make a salmon quiche, though, courtesy of SharonCB and a savory cheesecake from KatieC, and so I think a salmon cheesecake would make a nice appetizer spread with crackers or some of AnnT's perfect baguettes. I don't care for the InstaPot, though, it's too fiddly, so I'd have to put mine in the oven, LOL.

Annie

My favorite is Chef John on allrecipes.com. I have enjoyed his recipes with no alterations:

https://www.allrecipes.com/search?q=chef+john

@Elizabeth - we have very good luck with Chef John's recipes.

I don't mind the long how-to IF the blog has the "jump to recipe". If I need to look at technique, it is there. I will not wade through all the garbage without a way to skip.

I am hereby withdrawing my comment about Simply Recipes. They’ve turned into a shill for Trader Joe’s. In the last couple of weeks, it seems every post is touting something from Trader Joe’s: The 4 Best Seasoning Mixes from Trader Joe’s; The Best Trade Joe’s Wines; The Best Trader Joe’s ____________ (fill in the blank). It’s getting old. Get some new content!

Ha! Maybe they're getting paid for that, bbstx - a.k.a. embedded advertising?

If they aren’t getting paid, they are missing an enormous opportunity!

On Simply Recipes, I only use Elise Bauer. She did have a "Nick" I think posting and a man that hunted before she sold. They are okay. I do NOT use anyone else.

I wish she had kept it the same, but the money was probably way to tempting. It is a shame.