Comment by creshal
And they're all flooded with low effort trash and useless.
The only remaining reliable source - now that many newspapers are axing the remaining staff in favour of LLMs - is pre-2020 print cookbooks. Anything online or printed later must be assumed to be tainted, full of untested sewage and potentially dangerous suggestions.
The wife and I use the internet for recipe ideas... but we hardly ever follow them directly anymore. We're no formally-trained chefs but we've been home cooks for over 20 years now, and so many of them are self-evidently bad, or distinctly suboptimal. The internet chef's aversion to flavor is a meme with us now; "add one-sixty-fourth of a teaspoon of garlic powder to your gallon of soup, and mix in two crystals of table salt". Either that or they're all getting some seriously potent spices all the time and I'd like to know where they shop because my spices are nowhere near as powerful as theirs.