All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Aug 01, 2007
"This is a very substantial and satisfying dish for a winter dinner. It reminded me of how my Italian mother cooked. Not too spicy, but with deeper richer flavors. The breast was super moist, but the thighs were unfortunately underdone. I'd recommend lowering the heat and sauteeing them longer, or cooking an extra 10 minutes at the end.""
"It was the first Thanksgiving my wife and I hosted. She presented me with about 2 lbs of pearl onions and told me they were a family tradition but had no idea how to cook them. I felt like I was on Iron Chef, and her mother, by the way, is a gourmet cook. I found this recipe. As I was making it, I was sure I was going to be a watery mess. As it turned out, it was probably the most popular side at dinner and got rave reviews, even from my mother-in-law. I think I added a tbsp of corn starch to pull it all together. It was a great way to serve pearl onions, and the root vegetables give the dish a delicious fall flavor.
I became interested in cooking from a young age. My mom owned a catering business and managed a French restaurant. I didn't do much cooking in my twenties, but now as a husband and dad, I take pride in entertaining and making delicious, healthy dishes. And we see the savings from eating in each month!