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#1
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| I have been looking for certain recipes online and continue to be refered to web sites selling the cook book. I know some of these recipes are copy written but I was curious if anyone had any good recipe sites of nice gourmet food. I am aware of epicurious.com and foodtv.com but I want to see what else others my use. I am specifically looking for a recipe from Johnson and Wales: Potato-Crusted Fillets of Salmon with Cabbage Slaw. Any ideas? Thanks |
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#3
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| I don't know if they'll have the exact recipe you're looking for, but Recipe Source (http:/www.recipesource.com) which used to be SOAR (Searchable Online Archives of Recipes) is invaluable in tracking down basic recipes and getting ideas. |
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#4
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| Here's my (growing) list of free recipe sites. Good luck! http://www.foodtv.com/ foodtv.com http://www.epicurious.com/ epicurious http://www.emerils.com/ emerils.com http://www.allrecipes.com/ allrecipes http://www.recipezaar.com/ Recipezaar http://www.recipesource.com/ RecipeSource http://www.topsecretrecipes.com./ Top Secret Recipes on the Web http://www.ivillage.com/food ivillage.com/food http://www.cooks.com/ cooks.com http://www.marthastewart.com/ marthastewart.com http://www.pastrychef.com/htmlpages/recipe.html Pastry Chef Central Recipes http://www.culinary.net/ culinary.net - recipes |
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#5
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| Thank you all for your replies. These are great resources. I just found Benehana's salad dressing that I have been searching for too. Thanks again! |
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#6
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| Pretender, The best place for you to request recipes is Gail's Recipe Swap at Epicurious.com. Here is what one of the swappers found, not an exact Johnson & Whales recipe, but made by J & W graduate: Potato Crusted Salmon Do you know any details about the cabbage slaw? ![]() |
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#7
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| Well, I wasn't actually the one to watch the show but I was told that it was just cabbage (red and green) and carrots with a vinegrette. I love cabbage and like to play around. I may wilt the leaves just slightly to cut the bitterness but I am looking forward to playing with the Potato Crusted Salmon. Thank you all for your replys. |
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