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Joined Date: Oct 09, 2008
Reviewed Classic French Mussels
"Wonderful Mussells broth. I added some saffron threads which provided a nice taste though they are terribly expensive. The broth made a nice dipping sauce for crusty bread.""
"This is the perfect way to cook magret duck breasts. I have done them before on medium high with great splattering. To cook them on medium low for ten minutes was just right. Perfect browning and carmelization of the skin. Then, I put them in convection oven for fifteen minutes at 350. We just used one magret breast for two people. The cherry redu""
Reviewed Tartar Sauce
"I love this easy recipe. I have made this as is multiple times; always perfect as is.
I also have added in 1 T minced fresh dill from the garden when available and it is a very nice enhancement. Thanks Ina!""
Reviewed Cream Cheese Frosting
"This is the best cream cheese frosting I have ever tasted.
I doubled the recipe and it was perfect for 18 cupcakes."
Reviewed Classic Sugar Cookies
"These came out perfect.
I used lemon zest instead of orange zest.
I hand manipulated the cold dough til it became easy to make a nice ball.
Then it was easy to rollout between two sheets of parchment paper with a rolling pin.
I sprinkled red sugar, or green sugar, and mixed sprinkles.
They taste super!
"Just made these. This is the best cookie dough ever! Tastes so good.
Per Jenna's suggestion below I added 1tsp baking powder to the recipe.
They came out perfect.
I also added some dark chocolate chunks and pecans.
Reviewed Peanut Butter Cookies
"These were so easy to make!
I loved them. Yummy
"This was absolutely awful. The worst thing I think I have ever made. And, I did watch her make the dish, so I followed her technique. The taste was extraordinarily bad.