Hi Everyone,
I have often been asked what it means to adapt a recipe. More recently, I received an email asking what changes I made to the recipe for the Turkish Kiymali Pide, which was featured, in last week’s column. Recipes are adapted for a variety of reasons but here are the five most important reasons why I adapt a recipe.
There are recipes I adapt when cooking for myself and there are recipes I adapt for publication such as this column, my blog, or an international audience. These are very different audiences, and while a recipe is adapted, it is always done in a manner that mostly maintains the integrity of the dish as it relates to taste and texture.
