Looking for Food52 Advice

And introducing myself. :) Hi I am Laura and I write The Spiced Life. Anyway, I'm a little stuck on the originality question, especially as it pertains to baked goods. For example, on my blog right now are meringue cookies and biscotti, both of which use a BASE recipe that I really haven't altered (how could I? Alice Medrich is a genius), but the flavor profiles of which are completely mine--but only took a few ingredients to accomplish. I added white chocolate and Andes peppermint chips to the chocolate biscotti to create a peppermint chocolate biscotti; for the meringues I created a mint chocolate chip (2 additional ingredients) and an espresso (also 2 additional ingredients). Do these qualify as original (adapted) recipes?

Thanks, Laura

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6 Comments

Blissful B. December 22, 2011
The only other suggestion I would add to AJ's is to search F52's website for similar recipes before posting. Meringues & Biscotti are old-fashioned cookies, so there are lots of variations on the website. It's validating to know that Alice didn't create these recipes from scratch either! Welcome to Food52.
 
The S. December 15, 2011
AntoniaJames I should have thanked you above also, both your answers have been very helpful. OK, when I have time (ha! too many holiday parties is my biggest problem now) I will add that biscotti for for sure. I am IN LOVE with them. Heck I'll add my espresso mandelbrot too. :D
 

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AntoniaJames December 15, 2011
There was actually a contest winner last year that is a very familiar, traditional corn pudding recipe, adapted from a Joy of Cooking recipe that's been around forever, and in most respects is identical to something that people all over have been making for generations. The only differences are to double the baking powder and eliminate the sugar, and to add nutmeg and vanilla. The recipe uses exactly the same methods, from start to finish (and even recommends eating it with bacon and maple syrup). The Joy of Cooking recipe is called "Custard Topped Spoon Bread" and has been posted online, if you want to see for yourself. Changing flavorings, and re-wording the directions to put them in your own voice seem to be all that's necessary, though of course, the editors have the final say. It seems that as long as you include the attribution and write the instructions in your own words, adding tips and insights, etc. you should be fine. I hope you post the recipe. ;o)
 
The S. December 15, 2011
I actually did not find that helpful because a fair amount of the recipe was changed--amount of sugar, eggs, i.e., things that form the BASE of the recipe. Whereas in my case I did not alter those things. Still hoping more people weigh in.... (But thanks, vvvanessa)
 
vvvanessa December 14, 2011
this might also help (scroll down about halfway):

http://www.food52.com/home/about_contests
 
AntoniaJames December 14, 2011
The editors will obviously have to weigh in on this, but from my perspective, what you've done is original enough for you to post it here, provided that you give credit where due for the base recipe. There really are so few truly "new" recipes. Nearly every recipe that's ever been published is someone's interpretation of something else, or an adaptation of the kind you describe. Those biscotti sound so (!!) good, by the way. I hope you publish the recipe here!! I just learned about the Andes peppermint chips this week, by the way. My family (sisters, mother, etc.) have been using Andes mint candies in cookies and brownies for decades. Love the opportunities provided by the chips!! ;o)
 
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