It's not hard to scroll to the bottom of a page, IMO, but regardless, sites like you are mentioning have trash recipes in most cases.
I only go with resources where the text is actual documentation of their testing and/or the steps they've made, or other important details (e.g. SeriousEats, Whats Cooking America / America's Test Kitchen, AmazingRibs, Maangchi for Korean, vegrecipesofindia, Modernist series, etc) or look for someone with some credibility (e.g. Kenji Lopez, other chef on YouTube). In this case the text or surrounding content is valuable and should not be skipped. A plain recipe with no other details is generally only something an amateur would trust.
If you need a recipe, you don't know how to make it by definition, so you need more information to verify that the recipe is done soundly. There is also no reason to assume / trust that the LLMs summary / condensation of various recipes is good, because cooking isn't something where you can semantically condense or even mathematically combine various recipes together to get one good one. It just doesn't work like that, there is just one secret recipe that produces the best dish, and LLMs don't know how to judge quality of recipes, mostly.
I've never had an LLM produce something better or more trustworthy than any of those sites I mentioned, and have had it just make shit up when dealing with anything complicated (i.e. when trying to find the optimal ratio of starch to flour for Korean fried chicken, it just confidently claimed 50/50 is best, when this is obviously total trash to anyone who has done this).
The only time I've ever found LLMs useful for cooking is when I need to cook something obscure that only has information in a foreign language (e.g. icefish / noodlefish), or when I need to use it for search about something involving chemistry or technique (it once quickly found me a paper proving that baking soda can indeed be used to tenderize squid - but only after I prompted it further to get sources and go beyond its training data, because it first hallucinated some bullshit about baking soda only working on collagen or something, which is just not true at all).
So I would still never trust or use the quantities it gives me for any kind of cooking / dish without checking or having the sources, instead I would rely on my own knowledge and intuitions. This makes LLMs useless for recipes in about 99% of cases.
The difference is that I have a few sites and resources I already know that are NOT useless. With an LLM output, I have to check and verify every time, and, since LLMs are based on junk, almost always produce junk. But with the trusted sites, I do not have to check, and almost always get something decent and/or close to authentic!
The difference is between a trusted source that is good most of the time, vs. an LLM recipe that is trash 99% of the time.
EDIT: If you haven't visited any / all of the sites / sources I mentioned, check them out! They are really good, especially SeriousEats if the recipe is from Kenji Lopez. Maybe just avoid AmazingRibs, unless you have uBlock installed: they were way ahead of their time, but haven't updated in forever, and clearly have become desperate...
I only go with resources where the text is actual documentation of their testing and/or the steps they've made, or other important details (e.g. SeriousEats, Whats Cooking America / America's Test Kitchen, AmazingRibs, Maangchi for Korean, vegrecipesofindia, Modernist series, etc) or look for someone with some credibility (e.g. Kenji Lopez, other chef on YouTube). In this case the text or surrounding content is valuable and should not be skipped. A plain recipe with no other details is generally only something an amateur would trust.
If you need a recipe, you don't know how to make it by definition, so you need more information to verify that the recipe is done soundly. There is also no reason to assume / trust that the LLMs summary / condensation of various recipes is good, because cooking isn't something where you can semantically condense or even mathematically combine various recipes together to get one good one. It just doesn't work like that, there is just one secret recipe that produces the best dish, and LLMs don't know how to judge quality of recipes, mostly.
I've never had an LLM produce something better or more trustworthy than any of those sites I mentioned, and have had it just make shit up when dealing with anything complicated (i.e. when trying to find the optimal ratio of starch to flour for Korean fried chicken, it just confidently claimed 50/50 is best, when this is obviously total trash to anyone who has done this).
The only time I've ever found LLMs useful for cooking is when I need to cook something obscure that only has information in a foreign language (e.g. icefish / noodlefish), or when I need to use it for search about something involving chemistry or technique (it once quickly found me a paper proving that baking soda can indeed be used to tenderize squid - but only after I prompted it further to get sources and go beyond its training data, because it first hallucinated some bullshit about baking soda only working on collagen or something, which is just not true at all).
So I would still never trust or use the quantities it gives me for any kind of cooking / dish without checking or having the sources, instead I would rely on my own knowledge and intuitions. This makes LLMs useless for recipes in about 99% of cases.