It's funny, I actually know quite a few (totally non tech) people who uses (and like using) LLMs for recipes/recipes ideas.
They probably have enough experience to push back when there's a bad idea, or figure out missing steps/follow up.
Thinking about it, it sounds a bit like LLM usage for coding where an experienced programmer can get more value out of it.
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 was talking about people who cook daily for their households and enjoy doing it, I guess they found a way to make LLMs useful for them)
So my standards are admittedly probably a bit deranged relative to most...