Where do you get your recipes /ck/?

chef john and alton are my go-tos

http://allrecipes.com/

>>8752631
good post

>>8752624
me too, although sometimes alton's recipes take a lot of time or prep because hes going for perfection.

I also like kenji kopez-alt. The book food lab is awesome.

I only cook Escoffier Menus.

I honestly search Google for either whatever I want to make (like, proper name for the dish) or something like "ingredient + ingredient + type of meat" and then pick from whatever recipe looks best that doesn't require a million extra ingredients.

I make them up. Recipes are for baking.

>>8752569
I first look up what I want to make online - any website will do. I then judge on the quality of the recipe by imagining how it'd go over my head, as well as "the desired product" from the intent listed in the recipe. Most recipes do not pass this test, either from too much superfluous ingredients or contradictory cooking techniques.
I then evaluate the recipe I'd tried, find things I like and don't like about it, then modify it to my own liking by applying what I'd learned before.
For example, recently I'd tried to make a better chili. The current "in vogue" style is a beanless recipe, which I'd wanted to try. The recipe I'd decided on was the epicurious recipe (http://www.epicurious.com/recipes/food/views/true-texas-chili-355049), and the step I'd questioned was the blender. It seems against intuition that the people of texas would have blenders back in the 1800s, so I'd skipped out on this step and added the chilis whole. The brown sugar as well as vinegar seemed suspect as well, as both ingredients are overtly strong - while the author specifically calls for a meal that "tastes intensely of its two main ingredients" - beef and chili. I'd made my recipe using homemade beef stock, and the result was just that - a chili that was incredibly hot, and the beef tasted extremely beefy. The taste was simple, and I'd decided to make it a more complex taste.
Traditional chilis use tomatoes to give complexity to the flavour. This is because tomatoes and fat go hand in hand. However, cowfat has rather strong tastes - clearly not a fat used for synergy. I decided to make the dish half-pork half-beef, with a two-step (shoulder cut slow baked to 60C internal then left to dry in the fridge for two days) browned pork and ground beef. I also upped the amount of flour in the dish. The result was the perfect rice-chili, a comfort food that has enough kick in it to make itself distinctive. It's nothing like texas chili, but I loved it.

I just read like 10 recipes randomly off google and combine what I like / what I think as right.

>>8752836

This. Most recent thing I did this with was roasted purple potatoes. Didn't like any one recipe, so just took what I liked from each.

This is arguably the best method

>>8752649
Serious eats has helped me improve my pizza game a lot. Kenji is an autist though

>>8752836
Rarely made anything disappointing doing this.

>>8752569
Youtube, and / or, google.

If it's an ethnic dish, I find ethnic people that make the dish, compare recipes and technique, and choose one. If it's a regional dish, I do the same and find people from that region.

I'll put my trust in the actual Indian people making a curry, or the Thai people making Thai food, rather than some "celebrity" chef or any given anglo-centric recipe compendium.