Put "adapted by"...

This is what I found, from The Washington Post's article, Can a Recipe Be Stolen?
By Joyce Gemperlein


The ethics guidelines of the International Association of Culinary Professionals focus on giving proper attribution to recipes that are published or taught. The association advises using the words "adapted from," "based on" or "inspired by," depending on how much a recipe has been revised. ("Adapted from" is the phrasing favored by The Washington Post and many other newspaper food sections, which, along with culinary instructors, enjoy "fair use" of someone's creation for the purpose of teaching, news reporting, scholarship or research.) The only time a recipe should be printed without attribution, the association contends, is when it has been changed so substantially that it no longer resembles its source.


I think if we just use "adapted from" or "based on the recipe by" we should be fine.

'Nuff said.

L