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Joined Date: Nov 09, 2011
"We made this for Christmas this past yr with awesome success--best turkey i have ever had. We enjoyed it so much I am brining one this week. This is definitely too good to have to wait for the holidays. Chef Anne, you ROCK!! As always. "
Reviewed Grilled Pizza -Three Ways
"I have made this recipe dozens of times with great success every time (although I do use less salt than called for). Any extra dough makes very nice small loaves of bread I bake with the pizza. This works equally well on a stone or on the grill. "
Reviewed Braised Country-Style Pork Ribs
"I'm a long-time fan of country style ribs and this preparation is awesome. Great flavors and the sauce was delicious. The polenta was so good and paired so well with the savory ribs. Thank you, Melissa for another really amazing and easy dinner. "
"Awesome, Chef Alton. One of the best aspects is that it is so good as it is and you can add and exchange ingredients, spices and extracts to change it up and get the same outstanding results. I was amazed how easily the maple syrup and oil emulsified--got me thinking about some other possibilities. "
Reviewed Candied Ginger
"Candied ginger has long been a favorite of mine but had never made it until I saw Chef Alton make it. It is now standard in our spice cabinet although most of it is eaten just as a snack. It's awesome dipped in very dark to bitter chocolate as a nibble with a demitasse of espresso--one of my favorite gustatory moments. Just as an aside, I used t"
Reviewed Individual Peach Upside-Down Cake
"This is an exceptional cake recipe. The small ramekins just looked to small so I used larger ones and made 4x the recipe, making cupcakes with the extra batter. The ginger is an awesome touch. I added a couple drops of almond extract to the plain batter for the cupcakes. They were elegant and so light-- they would be appropriate for a more formal"
"The tangy lime flavor and the light and delicate texture of the cookie were amazing. Like other reviewers, the batter was much too thin to roll out. The first batch i spooned onto parchment, then I rolled the remainder into logs, partially froze the batter and sliced for later baking. "
Reviewed Pappardelle with Wild Boar Ragu
"Chef Anne, this was outrageously good. I got it started on the cooktop then moved it to a 300 oven for the remaining 3 hours. The fresh pappardelle was too perfect with the rich, hearty sauce. It's definitely a dish for a cold winter dinner. Thank you for another awesome dinner. You rock!!"