Sharing recipes with friends?

Question

I can't help myself, but whenever a guest enjoys something I serve and asks for the recipe I gladly give it out...but now I'm starting to wonder... OK, what's making me have second thoughts? It's something as simple as a cocktail snack! I've been making and serving the Union Square Cafe bar nuts with drinks at home for so many years that they've sort of become my signature. Guests always love them, I almost always send the leftovers home with my guests, and have freely shared the recipe with everyone. Now whenever I serve them, they're pretty much old hat to everyone, and folks say "oh, we have them at home all the time". The same thing has happened with a few other things that were "specialties of the house", but no longer are. 

Do other CH's always share recipes when requested? I'm sure I'll continue to do so, but am wondering about others. 

Oh...the delicious bar nuts: http://www.foodnetwork.com/recipes/nigella-lawson/the-union-square-cafes-bar-nuts-recipe.html

Answer

I'm generally happy to share, except for with the wife of a friend who has a little business selling baked goods. I wouldn't mind sharing with her if it were something I'd made straight from a recipe from a book or online, but everything I make for friends is either my own or has its base in a recipe I've found but have customised to make it my own. For the rest, I say share away and use it as an opportunity to keep trying new and interesting things.

Answer

I share as well. And I think knowing that friends are making some of my "stand by" things forces me to try more recipes and be more creative. Which is a good thing.

Answer

I do. Almost every recipe I use is something I got from a book or a website or a friend; only a couple of "family" recipes in my arsenal. So I have no qualms about passing them on. I agree with the idea that it gives me a kick in the pants to try new things, knowing I need to stay ahead of the cooking crowd.

Answer

I share recipes freely. With few exceptions, they're not my original creations, although I do have a tendency to tweak published recipes, and I share my tweaks as well.

Josephnl: a question about the recipe for the bar nuts -- I'm wondering about the "coarsely chopped fresh rosemary leaves." I don't know that I've used fresh rosemary in a dish that wasn't cooked; it's pretty hard and not really so edible in its raw state. How does the rosemary play out in this recipe?

Answer

Thread on the "cons" of sharing recipes: http://chowhound.chow.com/topics/975959#8949138

Answer

I happily share. In many cases the meals that people love and requested were hardly state secrets--recent examples were something from a magazine, a popular food blog and Joy of Cooking. In your case, you should definitely take that as a sign of flattery and I'm sure whenever the dishes are served your are talked about.

Answer

If I've written a recipe for it, I share. I figure that recipe can spread more joy and enjoyment in more hands. :)

Answer

I share everything. In fact, if I detect even the slightest hint that someone enjoys something, especially an old family heirloom recipe, I give them a copy AND invite them to particpate at the next tomato sauce, pickle making, preserving, baking, or whatever session. 

It is like preserving heirloom seeds, they need to be shared.

How many times have you heard / read someone completely distraught lamenting about a lost family recipe ?

It is a complete tragedy when a family food treasure is taken to the grave, so sow those seeds...

Answer

Cudos to you for your generosity and sharing nature! My mom was a fabulous cook and shared her recipes when she had one. Yet, people could never replicate what she made because while she shared the recipe, she cooked by texture and flavour. There are some dishes for which she did not have a recipe. I cook the same dishes, and continue that tradition. I am glad to share the recipes which form the foundation of my cooking, but it is nearly impossible to share the exact details of how I prepare something, because my spices and herbs can never be exactly the same as those used by others, particularly for savoury dishes. In addition, my palate, sense of taste, smell, and texture preferences are unique to me. 

So, I offer requestors of recipes, the primary formulas, most of which are published either on-line or in print, letting them know that what I create are merely adaptations based on available ingredients, environmental factors, and my mood.

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