Poll: what percentage of the recipes you make come from CL?

[Beth H]

The other night (as I was making a non-CL pasta dish), I was trying to decide what percentage of recipes I make come from CL. I finally concluded about 65% of my meals come from the magazine, which I think is a fairly high percentage. I do use some other cookbooks, improvise occasionally, but for tried-and-true recipes, I really rely on CL. Which led me to wonder how often y'all cook from CL as opposed to other sources.

[Ralph]

Believe it or not, I'll guess my number is closer to 90-95%! I'm often amused by the threads about how people dislike this issue or that issue, and prefer to lurk on those rather than comment. I like CL and never seem to have a problem finding several recipes in each issue worth at least trying. Plus, I consider myself a bit adventurous, so when they've got an article and/or series of recipes on something I've previously disliked or never tried, I'm game! I only find myself searching elsewhere for recipes if we're amidst one of their double issues, it's late arriving, or I want to grill out & I've already done the handful in the current issue.

[lorilei]

Well, it depends how one defines "making" a CL recipe. I very seldom EVER make the actual recipes from the magazine -- however, I do pay attention to key ingredients and use the CL models to create my own dishes.

I'd have to say (this clarified) that only about 1-2% of my cooking is taken verbatim from CL.

[KValley]

I'd say my percentage is way up there, as well: 85-90 percent of my cooking is from CL. Vegetable Heaven was the first non-CL cookbook purchase I've made in a year.

CL has enough variety and I have too little time- between the magazine, CL Complete, the Annuals, CL 5 Star Recipes etc, I need a couple of extra lifetimes to get through them all. The key for me in relying so much on CL is the incredible variety and nutritional content of their recipes, and continued success with the results- which has been much greater for me than with other cookbooks/food magazines.

Sunset magazine, occasionally Food and Wine, my Moosewoods and my imagination fill in the rest.

[SQ]

My percentage is high, also. Probably about 90% of my recipes are from CL. The other 10% are usually old tried and trues, w/some coming from friends or the newspaper.

[RunnerKim]

I cook almost exclusively from CL recipes - probably be around 90%. Other meals are things like grilled cheese sandwiches or something that don't really have a recipe. I'm like Ralph - even issues that don't seem very popular offer me plenty of recipes to try. We make about 3 new main dish recipes a week so we're pretty open to new things. I have enough trouble fitting in all the things I want to make in a week's menu, that I don't dare look at another source for recipes!

Kim

[emilycat]

Gosh, this is hard -- questions like these make me feel as if I need to post the exact percentage.
It's funny; some weeks I might make 2 or 3 CL recipes, and other times I don't make any at all. I would imagine, though, that about 15-20% of mine are CL. The others are recipes I've gotten from BB'ers, from Epicurious (which I am beginning to love), my myriad of cookbooks (which I try to use as often as I can) and my own creativity, when I know exactly what I want and don't have a recipe for it.

[Tina_B]

I would guess about 40% of the recipes I use are from CL. I am addicted to all sorts of cookbooks and magazines, but CL serves as my main inspiration. I love to use the tried and true from friends, family and this BB. I will often wait to hear a review, before I make a dish.

[Angela]

I didn't have to think too long on this one, as practically everything I make is from CL. I'd say 90%!

[joyous]

At least 90% are from CL. That may be a low estimate. Whenever I look at recipes from other places that include nutritional info, I find myself agog. "How many calories???? How much fat per serving? You gotta be kidding me!"

[funnybone]

It depends on the time of year, but I couldn't begin to put a % on it. However, when I want to find a recipe, the first places I tend to look are (not in any particular order) - CL's website/BB, CL Complete Cookbook, CL magazine.

[Irene Bartlett]

Probably 95 % and I'm often disappointed when I try something else.

[Melman]

If I include the magazine, the bb, and CL Complete, I'd guess probably 50-60%. I'd take a guess that probably 20% would come from Good Eats (Food TV's show). The remaining percentage would come from recipes that friends have given me...or from various other cookbooks.

[Kerri]

I think I am also in the 90% range, but like kvalley I feel it is mainly due to lack of time to find recipes in other places. Also included in this percentage are those recipes that I find on this BB which may not be CL. If there is something I want to make and I go looking for a recipe outside CL I am usually disappointed.

Ok, this is my first post on the new board. We shall see how this goes...

[darthchrista]

I am up there with the 90-95% group. If the magazine has few recipes in it I want to try, then I dive into my cookbooks and other clipped recipes. For the most part though I use the Magazine or the annual CL cookbooks to make dinner.

[cchhbb]

I'm probably in the 50% category for main dishes, less so with the sides. I'm a fairly new cook and right now I only seem to be concentrating on new main dishes. I also like my vegetables really simple (steamed or roasted).

Cooking Light and Cooking Live have been teaching me how to cook. Between those two sources and you folks on the BB I have received an excellent eduction in a short period of time.

Thanks for all the help.

Cheryl

[JHolcomb]

When I cook from a recipe, I would say that 85-90% of mine come from one CL source or another, though I am really loving Bon Appetit lately. However, I never follow a recipe exactly, unless it's for bread or something.

[tracey67]

I think I'm in the 50% range. Even though I have a pretty large cookbook collection (roughly about 30?) I find that I use magazines for most of my cooking. After CL, I rely on Bon Appetit for mostly everything else.

And while we're on the subject, I have to add my agreenment with Ralph on how much I really love CL. I just think that they have such a great mix of health/fitness articles along with tons of creative, but easy recipes. I really like it when they "spotlight" some new ingredient I've never tried, and then offer a bunch of different recipes for it (so you're BOUND to find at least one that you want to try). These features have been so good for introducing me to new foods. Several months ago that highlighted tofu and it was great! I had been trying to like tofu for several years, but it wasn't until that article that I found some interesting (i.e. NOT just in stir-frys) ways to use it.

tracey

[Terrytx]

I'm up there with you 90 per centers. Bon Appetit gets the most of the rest.

[Grace]

Count me in with the 90 - 95% people. I'm with you, Joyous, I can't bring myself to make those horrifically high fat/calorie recipes. I can't enjoy myself eating them. But I must clarify that I cook 95% of my recipes from CL - baking is another story. I do sometimes "splurge" on the real thing for desserts, my favorite source besides CL being the Baking with Julia book, and a few other sources. But even baking, I would have to say 50% of what I make comes from CL. Some of their most wonderful recipes are desserts, and nothing makes me happier than making a dessert that I love that also just so happens to be lower in fat and calories! BONUS!!

I also agree with Ralph (we've been doing a lot of that lately, eh?!) that I can't think of a single CL that I didn't like. I can ALWAYS find some recipes in every issue that appeal to me, and I also agree with whoever already said that the success rate with CL recipes is extraordinarily high compared to other sources. That fact alone gives me the confidence to try a lot of new stuff, as the odds are good my time, energy and ingredients won't be wasted on a recipe that turns out to be a bust.

I think I should change my title from BB Junkie to CL's BIGGEST fan! (Although I'm sure a few of you would challenge me on that one!)

[burleydee]

Hee hee! I'm so glad this board is back. I'm a compulsive lurker and I've felt so, well, LOST since it's been down.

I'd say 75% of what I cook comes from CL, and another 15% from the defunct Eating Well. DH was recently diagnosed with stratospheric triglycerides, so I've been even more diligent about what I make.

[Pat]

Count me in with the 90-95%er's. Most new recipes I try come from CL because as has been pointed out, you can usually count on their recipes to be good tasting and good for the body as well. Most of the rest come from old family recipes, the newspaper, American Heart Association, or church cookbooks.

[kima]

AH_ my first post on the new BB. It has thrown me a bit- you know the old dog adage!! I probably only cook from CL recipes about 20% of the time. Not because only that percentage interest me but because I have so many sources (over 80 cookbooks) and some Canadian sources that are terrific. I have been cooking for a family for over 20 years and have built up some tried and true recipes along the way.
I wish CL had more vegetarian recipes, although it can be quite good- it really varies from issue to issue.
So many recipes so little time.....:p

[KathrynY]

I'd say around 75% CL recipes at our house. The rest are lightened favorites, from Vegetarian Times or one of many cookbooks. Nearly all of the meals and desserts we prepare at home are light/low-fat.

burleydee - my DH had a triglyceride problem about 2 years ago, and was advised by his doctor that he'd need lifelong medication to control it. Before considering medication we did a lot of reading on the subject, then revamped our eating habits and adopted a program of regular physical exercise. Six months and 65 pounds later his triglyceride problem was gone and has not returned, nor has the weight. While genetics often play a big part in blood triglyceride disorders, we were astounded that diet and exercise had such an impact. I am not a medical expert, so you should definitely consult a physician for advice on the subject. Just wanted to relate a positive story. Good luck! :)

[TheresaM]

I am not an expert either on the subject, but exercise and diet play a hugh part. I don't consider myself an excellent eater, but I always cook lighter, eat smaller portions and try to exercise atleast 3 times a week. I would also have to say I am an active person. DH and I have never had a problem. The main reason some many American's are over weight is because of lack of exercise. Try walking or anything, exercise really works.

[Leanne]

I probably only make about 1 to 3 things a month from CL. But, I read alot of recipes & get inspired to try other things - not necessarily directly from CL. I have a hard time following a recipe anyway, unless it's baking.

[Lynn B]

Beth,

Surprisingly TOUGH question!!!

I was giving it quite a bit of thought... mulling over all the variables... and I realized, "Good grief! I'm really OVER-analyzing here! Just PICK a number!!!!" :)

Seriously - I would have to say approximately 75% of my cooking comes from CL (magazine & cookbooks). The other 25% would be our no-recipe needed tried 'n' true favorites or recipes from my myriad of cookbooks or other cooking magazines.

And, BTW, like Ralph & Grace... I've truly NEVER been dissapointed in ONE SINGLE issue of CL!!!

[SusieO]

The majority of the recipes I try come from CL, something like 75-80%. The rest come mostly from Moosewood or this board.

Great question!

[m4star]

I'd say about 75%. I also use tried-and-true vegetarian recipes from my Moosewood cookbooks, recipes I've collected online (foodv.com, vegan.org, epicurious, allrecipes, etc...), and a few Dr. Weil ones. Occasionally I'll "go crazy" and cook something from Martha or the like, but then I spend too much time pondering just how much fat could be in just one serving.

[Beth]

Like Kima, I would say that my percentage overall is down in the 20% range, maybe up to 30% at times. But if you look at the new recipes I am trying, then the number would probably be more like 80% or more. I usually cook a number of family favorites and no-recipe things, most of which I try to lighten or cook less often. Other sources include Bon Appetit, Food and Wine, Southern Living, other magazines and some 300 cookbooks, but we're enjoying the flavors, variety and inspiration of CL.

[burleydee]

Thanks, KathrynY and TheresaM! Doc has DH doing exactly as you recommended ... he's now walking daily and we're watching what we eat. He'll go back for more blood tests in a month, but he's already told me that even if his triglyceride levels go back to normal he wants to keep up what we're doing -- hooray! He feels much better living like this.

[LynnSC]

I would say at least 85% of the dishes I cook are from CL. I get them from the magazines, cookbooks and this website. Most others come from Weight Watchers. I love the CL style of cooking and trying new recipes. It makes it much easier to eat healthy when you have a variety of foods to eat! Thanks CL!!!:)

[Beth Y]

Well, do simple things count as recipes? That is, if you steam asparagus and toss them with little garlic or something? I wouldn't consider that a recipe. I consider a recipe where I pull out a recipe and follow it. With that definition, I would say about 65%.

[Holly in KC]

As I've posted before, I keep a log of all recipes I try in an Excel spreadsheet. According to the "official stats":

59.3% of all recipes made since March, 1996 (when I started the log) have been from CL.

Average CL "score" (1/10) = 6.8
Average non-CL "score" = 6.8
Hmmm.... interesting.

Average Bon Appetit score = 7.2

Something to be said for those extra calories, I suppose. :D

[BethR]

I'm another 90-95 percenter from CL. Since I first subscribed two years ago, more and more recipes I try have come from CL. I think our tastebuds have now been thoroughly re-trained to prefer low-fat foods. The other 5-10 percent come from lightened old favorites or the occasional splurge recipe for guests.

[gertdog]

I have a huge collection of vegetarian cookbooks, but I'd have to guess that at least 30% of my cooking is from CL. I receive several cooking magazines every month, and CL is the only one that inspires me to mark things with little post-it flags so I don't forget to try the recipes that sound good. In Mastercook, I have a recipe category called "Tried and True" for anything that I've made several times, love, and consider a "staple" recipe. About half the recipes I've filed in that category are from CL.

[CHRIST1NE]

I would have to say I'm probably pretty close to 100%, but that's only because I'm afraid that if I cook out of anything else I will gain my weight back. Well, that might be an exerageration, but I have been extremely pleased with my CL recipes and don't really feel a need to look else where for ideas.