“Stealing a recipe is like stealing a kiss—do it boldly, do it well, and for heaven’s sake, make sure it leaves them wanting more.”

–—Me, just now, in the grand tradition of misattributed wisdom.

Rare is the occasion that finds me speechless, but this may be one of them. I h ave come up with an idea whose brilliance is beyond brilliant, and the only way that I know how to share it is in the context of a comment that Oscar Wilde may have made on January 3, 1882. When he disembarked from the ship that brought him to New York and went to the Customs House, government agents asked their standard question: 

“Do you have anything to declare?“

Wilde supposedly answered: 

“I have nothing to declare except my genius.”

I realize, of course, that I must tweak Wilde’s quote if it is to serve my purpose, and I will do so. I think there’s nothing wrong with doing that. Actually, I think it’s fine and dandy since I have given him credit, though I don’t see why that’s really necessary since the attribution to Wilde is more than likely erroneous. But I will err on the side of my integrity by retaining the probable misattribution. I have changed the quote by one word, albeit a significant one, thereby making it my own. Henceforth, it will be mine. All mine.

“I have nothing to declare except my culinary genius.”

Many of you–my Dear Readers–know about my culinary genius already, because I have hinted at it from time to time. However, my FB followers know about it far better because with them, I know no shame. I post frequent photos of my culinary masterpieces. Truthfully, I like to think of them as Food Porn. Only a few days ago, I shared my unabashed celebration of culinary desire, where a crackling sourdough Margherita pizza stole the spotlight. It had a blistered crust, air pockets rose like tiny golden mountains, bubbling mozzarella stretched into molten strands, and fresh basil leaves fluttered atop like green confetti. And get this. My photo showed it being served up before a roaring kitchen fireplace. It was more than just a meal. It was a hearthside seduction, a slow dance of flavors and flickering flames, teasing all the senses and leaving anyone looking utterly and deliciously captivated.

Inevitably, when I share those food porn photos, at least one person–usually more than one–comments:

“You need to publish a cookbook.”

I decline, demurely.

After all, I have so many other books in the fire that tackling a cookbook has always struck me as more than I can swallow. But things changed just the other day when I took a hankering for some Nuoc Cham-Inspired Meatballs. I love them, and they’re not that difficult to make. I Googled a recipe, and one by NYT Cooking popped up! Hot damn! I decided that I’d go with it. Then I discovered that in order to see the full recipe, I’d have to subscribe, and these days with the price of eggs going up and up and up, I just can’t afford to subscribe to recipes.

I just kept right on Googling, and before long, I discovered the same recipe splattered everywhere. That set me to thinking about Copyright infringements. Not to worry! Did you know that you can’t get a copyright or a patent on a recipe?

“Say whaat?”

It’s true. I won’t get into the (legal) weed(s), but recipes themselves can’t be copyrighted. However, if the recipe involves a unique step or process or if it takes on a literary twist, then it can be.

Unique literary twist???

OMG! Am I literary and twisted or what? I know how to fool around with words. This is super sweet. I’ll play around with one recipe–the NYT Cooking recipe for Nuoc Cham-Inspired Meatballs that I found verbatim on multiple websites without a crumb of credit given on any.

Give me a minute or five. I swear it won’t take long. I’m good with foolin’ around. BRB.

See. That didn’t take long at all. I just came up with a razzle-dazzle literary narrative to go with the recipe:

“I remember the first time I had them—golden, fragrant, and suspiciously addictive. A close acquaintance, let’s call him ‘Brentford Lee’ (because that’s his real name), swore he had perfected the recipe himself. ‘A dash of this, a pinch of that,’ he said, waving his hand like some sorcerer of Southeast Asian flavors. I nodded, politely chewing, my palate deciphering the unmistakable signature of a recipe I’d seen before. Somewhere.

“Of course, it didn’t take much sleuthing to confirm my hunch. The same ratios, the same sequence—right down to the crushed Ritz crackers binding it all together. A carbon copy of a certain prestigious publication’s recipe, passed off as Brentford Lee’s divine inspiration. But could I call him out? No, no. We live in the Age of No Credit, where recipes are pilfered like unattended bicycles and reposted without so much as a footnote.

“So I let him bask in his culinary genius, even as I swirled my meatball in a bit of nuoc cham and smiled. ‘Brilliant, Brentford Lee. Just brilliant.’ Meanwhile, I tucked the recipe into my mental vault—because in this lawless land of recipe anarchy, the only rule is to steal it back.”

I had no sooner drafted that dazzling literary narrative than I realized I was on to something. I could do an entire cookbook, stealing recipes from the world’s most renowned chefs, dress them all up in my literary garb–the recipes, not the chefs though that’s (food) porn for thought, too–compile them into a newfangled cookbook arranged by food categories like Appetizers, Salads, Soups, Mains, and Desserts, publish the book, and file my Copyright.

And just to bring this heist full circle, I’ve decided to submit my proposal to NYT Cooking. I figure, if they’re going to make me pay for recipes, they might as well pay me for the privilege of publishing my stolen ones first. A fair trade, don’t you think?

“I have nothing to declare except my culinary genius.”

Let’s see, I think you, my Dear Readers, deserve a modest tasting menu of what my extraordinarily extraordinary cookbook will be like so that I can pleasure your palate.

APPETIZERS: A PRELUDE TO LARCENY

“Stealing a recipe is like stealing a kiss—do it boldly, do it well, and for heaven’s sake, make sure it leaves them wanting more.”

–—Me, just now, in the grand tradition of misattributed wisdom

Every great heist starts small. A lifted truffle from a posh soirée. A swiped canapé from a silver tray when the host isn’t looking. A recipe, pilfered in broad daylight, then draped in literary velvet until it’s unrecognizable from its humble origins.

This section is the opening act, the whispered promise of what’s to come. Here, I present to you the stolen first bites—the small, seductive preludes to full-blown culinary mischief. Grab a plate. No one’s watching.

SALADS: LEAFY DECEPTION

“A salad is merely a plate of stolen ingredients pretending to be virtuous.”

—Me, again, because who’s stopping me?

Salads are the original confidence tricksters of the culinary world. They lure you in with the promise of health and innocence, then smother you in cheese, nuts, crispy bits, and a dressing so rich it might as well be dessert. They are gilded greenery, whispered excess, a balancing act between penance and indulgence.

And so, in keeping with the Age of No Credit, I present a selection of salads—each one an outright theft, draped in just enough literary flourish to make it legally mine. Grab your fork. Justice is dressed and ready to serve.

SOUPS: LIQUID LARCENY

“A good soup is like a well-told lie—it simmers, deepens, and by the time you taste it, you don’t even care where it came from.”

—A philosopher (probably). Or me (definitely).

Soup is the ultimate culinary illusion—a cauldron of borrowed flavors, a slow-simmered scam where even the simplest broth has a backstory so tangled in history, no one really knows who made it first. And that’s exactly why it belongs in this book.

Ladle deep, my Dear Readers, into the warm, uncharted waters of plagiarism, where the spoons are heavy, the bowls are bottomless, and the only thing hotter than the bisque is the lack of attribution.

MAINS: GRAND THEFT ENTREE

“Behind every great main course is a chef who swiped the idea from someone else first.”

–Not Escoffier, but could have been.

This is where the stakes get serious. The main event. The crown jewel of culinary heists. A place where time-honored traditions meet a well-timed Ctrl+C, Ctrl+V.

Here, I serve up lavishly pilfered plates—steaks seared with someone else’s technique, roasts glazed in repurposed brilliance, pastas dressed in the creativity of long-forgotten hands. And yet, because I have woven them into my own dazzling narrative, they are now mine. All mine.

Bon appétit, legally speaking.

DESSERTS: SWEET, SWEET PLUNDER

“The best things in life are stolen. Ask anyone who’s ever ‘borrowed’ a cookie recipe and never returned it.”

—A confectionery thief with no regrets.

Dessert is the final seduction, the last laugh of the larcenous chef. Here, sugar and butter conspire in broad daylight, drizzled in caramelized deceit, dusted with the powdered sugar of plausible deniability.

From towering cakes to pies with scandalous backstories, I offer you this sticky-fingered collection of confections—every one taken, tweaked, and rebranded with just enough literary flourish to make it legally binding.

Because in the Age of No Credit, the only sin greater than theft is not licking the spoon.

_____________________

Voila! I have just uncloched the sections of my forthcoming cookbook. Maybe I’ll title it Cooking with Oscar. Or how about Culinary Heists of a Wilde Chef? I’ll keep thinking, but here’s the great part. What I’ve disrobed right here in front of you is protected by Copyright already because my blog is Copyrighted. All that remains for me to do is continue scouring the Internet. Whenever I find a recipe worthy of stealing in broad daylight, I shall do so. Then I shall dress it up–or down–in literary flamboyance and insert it into the proper section of my culinary opus in progress.

Food has never tasted this good, and, to think, it all began with my honest effort to find a Nuoc Cham-Inspired Meatball recipe. I guess it just goes to prove that a good recipe is not hard to find.