If you have lots of experience from years of serious cooking, like I do, almost everything the LLM suggests or outputs re: cooking is false, bad or at best incredibly sub-par, and you will spend far more time correcting it and/or pushing it toward what you already know for it to be actually helpful / productive in getting you anything actually true. I also think it just messes up incredibly basic stuff all the time. I re-iterate it is only good for the things I said.
Whether or not you think you can get "good" recipes out of it will also depend on your experience with cuisine and cooking, and your own pickiness. I am sure amateurs or people who cook only occasionally can get use out of it, but it is not useful for me.
Cooking is a very different world from coding: recipes aren't composable like code (within-recipe ratios need to be maintained, i.e. recipes written in bakers ratios/proportions, steps are almost always sequentially dependent, and ingredients need to complement each other) and most sources besides the few good empirical ones actually verify anything they make, which is a problem, because the training data for cooking is far more poisoned.
I also cook daily at home, for fun (though I have catered a couple times for some large 50+ people family events too). Just, in my case, cooking is my passion, and has been more than just a minor hobby for me. I.e. there have been many years of my life where I spent 3-5 hours of every day cooking, and this has been the case for about 15 years now. If "professional home cook" was a thing, I'd be that, but, alas.
So my standards are admittedly probably a bit deranged relative to most...
Whether or not you think you can get "good" recipes out of it will also depend on your experience with cuisine and cooking, and your own pickiness. I am sure amateurs or people who cook only occasionally can get use out of it, but it is not useful for me.
Cooking is a very different world from coding: recipes aren't composable like code (within-recipe ratios need to be maintained, i.e. recipes written in bakers ratios/proportions, steps are almost always sequentially dependent, and ingredients need to complement each other) and most sources besides the few good empirical ones actually verify anything they make, which is a problem, because the training data for cooking is far more poisoned.