In the cookbook-developing, recipe-writing, food-blogging world, it’s generally accepted that if you change three ingredients in a recipe, you can call it yours. If you’re writing about another person’s recipe – in print or online – you should give attribution, noting that the recipe is “adapted from so-and-so,” but that also means you have to actually adapt (rewrite) the procedures, to reflect your own production of the dish. And even if you change the ingredients and rewrite the procedures, it’s considered gracious and greatly appreciated if you note that the recipe is “inspired by so-and-so.”
So with that etiquette in mind, here’s a little story.
