Favorite Recipe Websites

[Ora]

Here's mine. Caribbean recipes that are generally just about right.

http://recipes.caribseek.com/caribbea...

[geminigirl]

well, this one obviously, then epicurious. I've also just discovered this one (I think from someone on here), more for the pictures, but I made the oreo truffles and they were amazing!!

http://www.tastespotting.com./

[bite bite]

Simply Recipes is a great one for elevated comfort food. Elise's tuna casserole is the most requested recipe of anything I have ever made -- evil, creamy retro yumminess -- and her blueberry pie is spectcular.
http://www.elise.com/recipes/

[malvern girl]

tastespotting.com

[greedygirl]

Epicurious and bbcgoodfood.com.

[soypower]

http://www.mykoreankitchen.com/
http://steamykitchen.com/blog/

and when i need to lose a few pounds
http://www.hungry-girl.com/

[Michelle]

I really like Recipezaar, www.recipezaar.com, and also Uncle Phaedrus, Finder of Lost Recipes, www.hungrybrowser.com/phaedrus

[ScottAR]

www.foodnetwork.com is a very helpful and user-friendly website.

[steinpilz]

I'll contribute www.fooddownunder.com, an Australian site with very good recipes from around the world, outside the usual US selection.

[pancake]

cooksillustrated.com is awesome but you have to pay
allrecipes.com is good for simple things
bettycrocker.com for staple baked goods
http://www.of2minds.org/spice/archive... (this has some interesting delights)

[Ora]

I like that site as well--just wish it were free.

[pamd]

this was a very recent thread with lots of good responses...

http://www.chowhound.com/topics/show/...

[howefortunate]

Try: http://www.gourmet-food-revolution.com

Kathy

[serious]

It's always worth trying the Saveur recipe site. Never had anything but success with the recipes from Saveur.

[TexasToast]

Are you only looking for Caribbean recipes?

I mean, here are some my favorite recipe websites:

Cook's Illustrated
http://menus.cooksillustrated.com/menuhome.asp

http://www.stephencooks.com/2005/11/quick_focaccia.html

Delia Smith
http://www.deliaonline.com/recipes/

Lots of variety there.

TT

[Chas]

The last time I visited the CI site I noticed you had to subscribe to have access to the recipe database. I just checked it out after reading your post and it STILL requires a subscription. Do you think the recipes are way superior to, say, Epicurious and also others that are what I'd consider premium sites? I'm curious to see if you get what you pay for. I DO subscribe to Food and Wine and have access to their recipes not only in the Mag every month but also online (cause I subscribe) I question the value every so often but I then remind myself that I enjoy the mag every month.:)

[oakjoan]

I think they recently changed it. Before it was pretty sleazy. You had to sign up for free issue and then, if you didn't subscribe, they started sending dunning letters. I actually called them up to protest.

[Candy]

www.tasteofcuba.com

[Val]

Thanks for the tips, Ora...not sure I'll be able to communicate "shoulder" to this butcher next time but I'll try. I was very careful not to pour any water directly onto the meat and I cooked it for about 1 hour and 20 minutes, too short a time, I guess. I also did the lime juice "wash" which I'm guessing removes gamey flavors...and tried to follow that recipe exactly.

[Ora]

1hr 20min is too short indeed. I can't see cooking under 1.5hrs-2hrs, possibly longer depending on how you set your burner. How was the flavor of sauce? If the flavor was good, then it comes down to meat cooking time--keep adding liquid til tender. Also, when you add water--add boiling water. My mom taught me that trick--keeps the pot going full steam ahead. One thing I have noticed is that the times given in many caribbean cook books for stews sound too short to me, I usually just ignore and cook meat until tender.

[jen kalb]

with stew meat, you just have to cook low and slow til tender - sometimes it could take up to 3-4 hrs. I am not familiar with the instruction not to pour the fluid on the meat - when I have cooked goat recipes, it cooked in the liquid without this sort of extra step.

[Val]

Ora, have you tried the curry goat recipe from that website? I finally found some goat meat at a Caribbean market here in Naples (a nice customer who spoke patois translated what I needed to the butcher)...and it came out so tough we could hardly chew it. Should I have cooked it longer? Used a pressure cooker? I like the flavor of it but it was like leather. Thanks!

[Ora]

Val--You didn't say how long you stewed the goat. Generally, in caribbean stews, stewing time varies a bit, so you can't follow the recipe to the letter. I didn't cook that recipe, but it provides an important instruction that applies to many caribbean long-cooking stews: "If the meat is tough [after stewing for the minimum time period], pour 1⁄4 cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat)." This is precisely what I did today when I made brown stew chicken and I do this when I make oxtail stew, which takes 2 hours without a pressure cooker. I add small amounts of liquid until the meat and/or late-added vegetable are cooked to my liking. Goat takes a long time, plus you have to ask the butcher for shoulder goat meat which tends to be more tender and less boney. Because butchers here often don't know how to cut up goat, you just dont know what part of the goat you are getting, so I can't give you a precise cooking time, you have to test the meat (I like fork tender, which takes a long time), add liquid and adjust seasoning in the last 20 minutes of stewing time.

I hope this helps.

[Dell]

Yes you should have cooked it a little longer or even u can even do it in a pressure cooker, but by doing this you have to careful because then you can over cook the meat. I would suggest cooking it longer until soft or leaving it in a slow cooker over night...

[jan]

Absolute favorite is epicurious.com which is a combo of Bon Appetit and Gourmet among others.