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My Activity
Reviewed My Grandma's Braised Cabbage
"This recipe is perfectly balanced (I followed the recipe exactly), just the right amount of sweet and tart. I absolutely love it and will make it many more times. Way to go, Melissa!"
Reviewed Lime Bars
"YUMMEEEEE!!!! This recipe is so delicious and so easy to make! I used key limes since they are in season right now and my company completely gobbled the entire dessert. Like another reviewer stated I also added extra lime zest in the topping not only cause it looks pretty but definitely adds to the intense citrus flavor. The crust is amazing with the addition of the almonds and easy does it right in the food processor. Will make this one many more times, way to go, Food Network!!!
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Reviewed Lime Bars
"YUMMEEEEE!!!! This recipe is so delicious and so easy to make! I used key limes since they are in season right now and my company completely gobbled the entire dessert. Like another reviewer stated I also added extra lime zest in the topping not only cause it looks pretty but definitely adds to the intense citrus flavor. The crust is amazing with the addition of the almonds and easy does it right in the food processor. Will make this one many more times, way to go, Food Network!!!
"
Reviewed Braised Carrots and Fennel
"I don't cook fennel very often and found this recipe to be healthy and also tasty. I braised the vegetables in chicken stock instead of water and it was great. I would definitely make it again.
Reviewed Braised Carrots and Fennel
"I don't cook fennel very often and found this recipe to be healthy and also tasty. I braised the vegetables in chicken stock instead of water and it was great. I would definitely make it again.
Reviewed Fried Ravioli
"This was an easy recipe to execute in my opinion and quite delicious. A few tips that I could share to make it exceptional are first, make sure you buy a really good quality ravioli (I chose the large round variety), second, I defrosted them fully and then patted them between 2 paper towels to remove moisture, which maintained the dignity of the tasty crust. Not one fell off, and I made 52 raviolis! Third, I split the oil, half evoo and half canola, which gave a higher burning point and saves on $$$. I will definitely make these again, mine were gone in minutes and my guests raved high praises. Thanks, Giada, this one's a keeper!
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