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Joined Date: Jun 30, 2008
Reviewed Caribbean Chicken Pepper Pot
"This is one of my favorite Caribbean-style recipes to make. The ingredients are easy to find, the instructions are so straightforward, and the cooking time is fast - thanks to the pressure cooker. The result is a delicious, savory, and bold dish.
You cannot go wrong with this recipe. Be sure to follow the directions to keep the sweet potatoes'"
Reviewed Blueberry Cream Cheese Tarts
"These tarts are easy to make, delicious, and beautiful. I make them for potlucks, and they always are a hit. Thank you, Paula!
To make them slightly healthier, I use low-fat Nilla wafers and low-fat cream cheese. I would not recommend substituting with neufchatel cheese; the texture is not the same.
Reviewed Split Pea Soup with Ham Hocks
"This soup had great flavors, but the ingredient list was not that helpful. In particular, this soup would have benefited from more specific guidance on chicken stock to water ratio. Mine came out too salty, and I couldn't dilute it properly without throwing off the aromatics. "
Reviewed Lentil Vegetable Soup
"This is by far the best lentil soup recipe I have ever tried. I have never received so many compliments as I have for this soup. The ratio of lentil to vegetables is perfect.
This soup is earthy, balanced, and addictive. Thank you, Ina!"
Reviewed Portuguese Fish Stew
"I normally like Tyler's recipes, but I found this one disappointing. It came out a bit one-note and lacking in depth of flavor. It tasted better the next day, after it had some time for the flavors to meld. "
Reviewed Chunky Guacamole
"This is a simple, yet totally satisfying, guacamole recipe. It is my favorite of all guacamole recipes I've tried. I especially love the kick of lime and fragrant cilantro. All of Tyler's proportions are spot-on for a great guacamole.
I also like to add one chopped tomato, which I fold in towards the end of the steps."
Reviewed White Bean and Escarole Soup
"This is a wonderful soup recipe. I love to cook, and I often make my own lunches for work. This is one of my go-to recipes, and I make it once a month. The soup is fragrant, hearty, and pretty healthy. I highly recommend it.
I have found a few substitutions work quite well:
1. Instead of pancetta or prosciutto, I prefer thick-cut cured ba"