Copycat recipes are a time-honored tradition. As soon as someone claimed to have a secret recipe, someone else claimed to have cracked the code.
Cooking With Carrie has joined the copycat craze, offering a recipe for the bowtie chicken pasta at Paulo and Bill's, the Italian restaurant in Shawnee that produces straightforward red and cream sauces. The recipe re-created in Carrie's kitchen is a take on alfredo that uses fontina cheese.
The movement for restaurants to tell diners as much as possible about the components of a dish means it's almost possible to create a copycat recipe just by reading the entree's description. After that, a polite but curious question directed toward the chef can help. Try something along the lines of: "I really am enjoying this dish. I can taste [x] and [y], but there's something else I can't quite put my finger on. Is the chef willing to tell me?"
Outside of restaurants, there's an entire industry devoted to breaking down candy, fast food and grocery store staples. Some of Kansas City's own offerings have been imitated online with what are likely mixed results.
As one who has tried to make candy at home and failed repeatedly, it is with a great note of caution that I offer links to copycat recipes for Russell Stovers-like chocolate. There's a recipe for marshmallow, nut-studded chocolate and another for pecan brittle.
It's not surprising that people are constantly trying to re-create barbecue sauce -- that's just what some people do on Saturdays. Here's a recipe for K.C. Masterpiece original barbecue sauce. You can also discover exactly what's in the sauce at Gates. The sauce that inspires the most debate is Arthur Bryant's -- there are a number of proposed recipes, none of which look quite right. But the joy is in tasting each of them to discover if you're right or wrong.
[Image via Flickr: whgrad]
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This is a great way of enjoying quality food that interests your taste buds at home.
I cook some cool Paleo Diet Recipes from this cool website :
http://www.paleodiet-recipes.com/
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