HOME > Chowhound > Food Media & News >


Quality of recipes on "recipe sites?"

I won't mention any of the names here, but I have taken time to peruse some of the "recipe web sites" when looking for a specific recipe. For instance, today I did a search for Paella and came up with several different variations on a wildly popular recipe site. Only problem is that I know enough about Paella to know that some of these recipes couldn't possibly be any good.

To be sure, I did a search on that site for "jambalaya." I know plenty about jambalaya and some of the recipes on there looked plain wrong or disgusting. And some of them were rated 5 stars! I mean, jambalaya is a rice dish, but I can't tell you how many recipes called to "ladle it over white rice." Are you kidding? And this leads me to my question.

How many of these recipes are any good? Is it just a bunch of midwestern (no offense) housewives who couoldn't spot good food if it hit them in the head? I saw how many bad jambalaya recipes were out there, but what if I was looking for a recipe of something I've never cooked?


  1. Click to Upload a photo (10 MB limit)
  1. You have to trust a site before just randomly making something from it. I generally trust epicurious, and I will generally trust SOME of the food network recipes depending on the chef (Yes to Sara Moulton and Ina Garten, no to many, many others). I have had the same experience as you with too many other sites-I've found some really disgusting sounding recipes on some of them-so I don't even bother to look at any others besides the two I mentioned anymore.

    1 Reply
    1. re: christy319

      I agree that this is key - trusting a site and the sources on the site. I 've personally found Ina's recipes to work simply because she makes essentially simple dishes that everyone is familiar with and uses high quality ingredients. Also, recipes that are backed by test kitchens generally work well (i.e. Better Homes & Gardens website/cookbooks). . . I've tried recipes from allrecipes.com and while I love that it's mainly a user-generated site, I've found that recipes with great ratings from the community don't work out at times. So I use this site to initially browse. Also just looking at the ingredients list carefully should play a big part - oftentimes the recipe name/description can be a facade as the ensuing ingredients don't look appealing.

    2. Start with a site that has recipes from professionals that have been tested prior to publication, such as epicurious.com or foodtv.com.

      Then compare amateur recipes if you like.

      2 Replies
      1. re: Robert Lauriston

        I have used several recipes from foodtv.com and they have all turned out great. They ranged from Paula Deen's "two sticka butter" recipes, Emeril, and Tyler Florence. I look to these professionals and their staff behind them to tweak it and also look at the user ratings as well.

        1. re: Robert Lauriston

          Simply Recipes is an exception...they test em all in their home. Great site!

        2. Or, understand these sites for what they try to be...outlets for the home cook, the guy/gal who gets raves for "their original," the community of untrained folks who just like to play with their food and receive no pay for just sharing their own "tried and true" thru a website (who does make $ on ads) and with a web audience out there looking for something different.

          What never ceases to amaze me are the number of recipes posted by pros and non pros that claim to be original. I think it is fair to say that an original recipe/culinary idea is hard to claim.

          1. I rarely follow a recipe, I will use it as a guide, and make my changes to our taste or my client's taste.

            I don't put a lot of validity in any one site more than another, I've had to throw out Emeril's stuff before, because I didn't use my own good judgment on what was written.

            I cannot stress enough what another chef friend of mine taught me. Don't put so much value in the written recipe. Many times amounts are wrong, method is better off doing something else, and spices should be added, doubled or taken away.

            I come across those Jambalaya recipes, using Italian sausage (couldn't believe my eyes that they would even print such a thing), and yes, take into consideration the average person's taste and what they think is authentic or good. We are in the minority.

            This is why Olive Garden and Applebee's THRIVE!

            1. Just this afternoon I saw an Ina Garten recipe for huumus, which called for *hot sauce*! Experts and professionals surely argue about authenticity, and what's "good" is SO subjective.
              I'm always amazed at the vast never-ending supply of recipes out there.

              1. Unless the site advocates using all processed foods most sites that I end up googling are a real help. Trying to find the proper technique or appropriate ingredients is never a goal for me as I have plenty of cookbooks that already have that information. I usually pick and choose different parts of recipes that appeal to me to create one that I like. BTW, I love the midwestern housewife sites to find new (and easy) ways of making comfort food or to find lost family recipes.

                1. I've often found good recipes on food blogs- like other sites, you have to get to know a blog a little before you can gauge whether your tastes will mesh with the blogger's.

                  A lot of bloggers also post recipes from cookbooks- I've recently gotten recipes from Dorie Greenspan, Claudia Roden, and Paula Wolfert, none of whose books I yet own. It's a great way to "nibble" from a cookbook before deciding whether to buy it.

                  - Lea

                  1. I know which sites you are speaking about and yes, I too have found improbable and often particularly offensive recipes particularly when it comes to ethnic foods. It's often like sorting through Sandra Lee's (Food Network) recipe files. I've found recipes calling for cottage cheese use in Italian food, etc. Yicky and, honestly, ignorant.

                    That said, I've also found a few decent and even some excellent recipes on those sites. I generally use my judgement as a fairly skilled home cook and also read the reviews carefully trying to discern the "tastes" and food experience of the reviewers.

                    It's very difficult to find "perfect" always excellent recipes in any one source. I've made things from very "respectable" cook books, web sites and magazines and had poor results too - maybe my fault, maybe not. So, I generally compare recipes from several sites, follow my instincts and go with one that "sounds" right or adjust one that sounds pretty good.

                    I wish there were one perfect place for recipes but, alas, I fear there is not.

                    3 Replies
                    1. re: laylag

                      Sandra Lee's recipes are the absolute worst. I've gotten sucked into a couple of her "quick and easy" recipes... and they taste bad and normally the recipes are off. I tried a cookie recipe and couldn't even handle the dough. Other Food TV recipes tend to be good, though I shy away from Emerils b/c he tends to use about 20 ingredients.

                      1. re: kloomis

                        You were brave to try them kloomis. I've seen other posts on this site linking to other sites that imply/state that SL is generally a bit tipsy which could explain quite a bit although it doesn't explain why that woman has a cooking show on FN. I find it baffling.

                        1. re: kloomis

                          I have to agree with this. I only tried one of her recipes, but it was one of the worst things I've ever made at home. I was in a pinch and needed to find something, but I'll never make that mistake again.

                      2. I would also expect that some of these ingredients are published in recipes so that those who live in little towns in mid America are able to make the items as well. Not everyone is able to purchase the correct gourmet meat or cheese.

                        5 Replies
                        1. re: suebro

                          I doubt that's the case very often anymore. The VAST majority of Americans live in suburbs and cities. I think more often people just make something they way their mom made it, or the way they have made it for decades, or with the cheapest rather than the better and more expensive ingredients (ie my mother in law buys Cool Whip in a variety of artifical flavors because she says it's cheaper and easier than buying and whipping real cream).

                          1. re: christy319

                            There are towns where ingredients like ricotta can't be found. My grandmother lived in one in Northeast Arkansas. I am not going to insult her little town, but I couldn't live there, and found visiting a challenge. I wish I could recall all the things I couldn't find there, but a few I remember are plain yogurt, ricotta cheese, black beans, and decent looking chicken, (the ironic part of which is that chickens are raised and processed there.) I ate a lot of fresh produce when I visited in the summers, as that was abundant and wonderful. Yes, the vast majority of Americans live near metropolitan areas, but that doesn't mean there aren't places that generate such "substitute" recipes out of necessity. I'm also not saying people don't use such substitutes because their mother did, but demographics have changed substantially over a few generations for much of the population, sometimes over just one generation. My mother might not have been able to find ricotta 30 years ago, and if I use her recipe, it might call for cottage cheese. Hopefully, I would update it!

                            1. re: amyzan

                              I grew up in Northeast Arkansas in Jonesboro, which was the biggest town around there and was still awfully small and I can remember growing up, there was not a lot to choose from in the Safeway. It's MUCH better now - pretty normal by grocery standards, but I would imagine in Weiner and Rector that might not necessarily be the case - still.

                              1. re: Andiereid

                                Andiereid, I'm sorry I meant northwest AR. I don't know why I typed the wrong area! I agree that the choices in groceries have improved over the years, and I haven't been since she passed a couple years ago. For all I know, there could be a lot of availability now, but honestly, I doubt it.

                          2. Me experience is that I have to read through recipes from such sites. I use them from time to time, as I'm always looking to do something new, or "new for now." I also freely make changes, and alter techniques quite a lot. What amazes me is published cookbooks with tasteless recipes or instructions that use techniques which would easily ruin the food. For example, I've found published muffin recipes that recommend using a hand held mixer. Sure, if you want hockey pucks for muffins!

                            1. One of the very best sites is Simply Recipes! Elise knows what she is doing and I use her recipes all the time.

                              1 Reply
                              1. re: melly

                                I'll second that one. Lots of great, straightforward recipes. Definitely worth bookmarking.

                                - Lea

                              2. It surprises me how many recipes on recipe sites are simply lifted from cookbooks without attribution. Not to mention when the posters take credit for the recipes as their own!

                                Then too, recipe authors may not be thrilled with their top recipes being published without their permission, even with attribution. And if changes and mistakes are made its even worse for the author who gets blamed for someone else's carelesness.

                                Sometimes I search for songs online - often the are published with a few small word changes, I suppose to avoid intellectual property issues. In a recipe, a few words, an ingredient or a quantity can make a big difference.

                                4 Replies
                                1. re: jen kalb

                                  Hi Jen, that's very true- I think it's a case of buyer (or cook) beware. You have to get to know the site a little first- I know when I use recipes posted by bloggers, I already have a sense of who they are and how reliable their use of cookbook recipes is (ie. do they make changes, do they note them, etc). Yes, there are plenty of sites which just lift verbatim, but there are also sites where someone just wants to share a recipe they enjoyed or talk about a cookbook, which is often valuable information for me in deciding whether it's a book I would enjoy and use.

                                  There are also situations where the author does indeed give permission. They're few and far between- I'm thinking mostly of Leite's Culinaria, where I recently found Paula Wolfert's muhammara, reprinted with her blessings. He often runs recipes from other books too.

                                  Overall though, I find it's fairly obvious, in most cases, as to how the recipe was used, whether it's attributed, being lifted for profit, etc.

                                  - Lea

                                  1. re: Canada Eats

                                    Canada Eats? I am very interested in the Muhammara recipe, as I've been making it for a client every week.

                                    1. re: personalcheffie

                                      Hi personalcheffie, the recipe is on Leite's Culinaria website. Here's the link:


                                      - Lea

                                2. i like allrecipes and epicurious most of hte time except for asian recipes and for those i go on asian sites or use my cookbooks. I generally look for recipes that have a lot of positive reviews. i then read the reviews and determine if that recipe is for me. i like the sites with user reviews because it means i get the benefit from others testing the recipe. this has worked very well for me.

                                  just because you think something is disgusting doesn't mean that someone else would not benefit from that recipe. ymmv and all that.

                                  9 Replies
                                  1. re: choctastic

                                    I suspect that allrecipes was the site the OP was referencing. My main problem with that site is when you begin to go through the reviews for a 5 star recipe you inevitably discover that many reviewers change the recipe into something that only remotely resembles the original yet assign a favorable rating anyhow.

                                    A 5 star PB&J recipe on Wonder would most likely have one review like, "Loved your recipe. It was simple, inexpensive and delicious. My DH is on Atkins so we substituted lettuce leaves for the bread. My side of the family has a history of peanut allergies so I used a nice roasted garlic hummus instead of the PB. Jelly just did not seem to go with what I had at this point so I left it out and added a sprinkle of lemon juice. Amazing! Thank you so much - 5 stars!"

                                    Here is a link to a recipe site that I like a lot. Great recipes with proper credit given where needed. I am linking it directly to the first recipe I made from the site - Alain Ducasse's herb-roasted chicken. Truly delicous.

                                    1. re: CDouglas

                                      Perfect example CDouglas - I find this very often to be the case in the reviews on Epicurious. Now I mostly read them for the entertainment value of the changes and commentary.

                                      1. re: heathermb

                                        I LOVE reading the changes/commentary in the reviews at allrecipes as well, particularly the negative ones. "I subbed applesauce for butter as suggested by one poster, and nutmeg for pepper as suggested by another, and added garlic as in the original recipe, and really can't see why this recipe is in the savory breads section. Plus, it was terrible and I had to throw it out! Can't recommend, sorry."

                                        It just cracks me up how many times you'll see "maybe I did something wrong, but..."

                                        1. re: shanagain

                                          Its great when people pan recipes which they have made major changes to!

                                          1. re: shanagain

                                            I love that too! Or when they say, "This recipe was way too high in fat and calories, so I used fake butter, skim milk, and low-fat sour cream, and it turned out disgusting!"

                                            As if being low-fat and suitable for their diet is the supreme function of any recipe, and god help the ones that don't pander to them.

                                        2. re: CDouglas

                                          thanks for this. i love the small selection from diverse sources. would never otherwise have looked at this site twice, as it looks messy. i've had good luck from epicurious. from my small sampling, i think i tend to enjoy the gourmet recipes more than the bon appetit.

                                          1. re: traceybell

                                            actually this has been my experience so far as well.

                                            1. re: traceybell

                                              My pleasure. The site is absolutely a mess. It took me a long time to learn how to navigate it and when I return I always need a few minutes to reorient myself. The recipes are sound and I have not seen most of them elsewhere.

                                          2. re: choctastic

                                            I like allrecipes too, because I never use a recipe as written anyways and I go through all the reviews and make changes as I see fit. It is also good to get a base recipe that I already have ideas about doctoring up. Plus, most of the reviews seem to be pretty spot on to the recipe.

                                          3. I've had success with the recipes on the Martha Stewart site, and also with epicurious - since they get recipes from Bon Appetit and Gourmet files - it is a trusted source. I also do what the other posters mentioned - look at a few recipes and combine the elements I like. All that being said, take them with a grain of salt. It's not so long ago that I started precooking my onions before adding to meatballs - no recipe I ever saw mentioned that step before, but boy, it is a world of difference!

                                            2 Replies
                                            1. re: Seldomsated

                                              martha stewart site has some really great recipes.

                                              1. re: Seldomsated

                                                FWIW--raw and cooked prepared onions are very different things; for example, I often ask for both on my burgers; they each add something quite different.

                                              2. Hahaa. I think I may know the site to which you refer. I think, personally, that there are some great chefs on sites like that (allrecipes and others), but you have to know the good chefs. Many of the recipes are, yes, reposts of already-published things with potentially wrong amounts, and many may not work. But there are gems at most recipe sites. If you're savvy and good at imagining flavors together--and it sounds like you are, you should be able to sift through the junk to find the gems. If you're intuitive about this (and again, it sounds like you are), you can also avoid a true disaster by beginning to improvise when you sense that the written recipe isn't going to work. Like several others have said, I rarely stick to a recipe.

                                                I trust the folks at CooksTalk (chat site of finecooking.com), and often search their forums of the Tried & True Recipe archive when looking for something. I've never had a failure from a recipe recommended by one of their posters.

                                                I bookmarked that "Simply Recipes" site. Excellent rec!

                                                1. NEVER EVER use Mr. Breakfast.com. People send in recipes that are spectacularly bad - for instance, one woman said she made a variety of flavored pancake syrups using jello. And the Huevos Rancheros recipe was unrecognizable.

                                                  1. This is a really nice topic. I'll definitely use this as a guide