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: Apr 12, 2011
Reviewed French Onion Soup
"After several searching for French onion soup recipes, Anne Burrell's recipe is the most genuine and gourmet. I followed the exact recipes and the onion took a few hours to come to brown. It came out perfect and omg I'll do this again at home. Thank you Anne. You're awesome!!!"
Reviewed Chicken and Arugula Pita Pockets
"I just made this today; I substituted greek yogurt for mayonnaise and it came out great. I love the arugula pesto so simple but so good. Thanks Giada!!!"
"I've carnitas a few times and they turned out good but I recently followed Emeril's recipe and it came out even better tasting. Every time I use Emeril's recipies, they all turn out better than others even cake recipies. Emeril, you are a true chef. Thank you for sharing your passion."
Reviewed Banana Bread
"I used 3 bananas instead and it came out perfect. Thank you Emeril!"
Reviewed Alain's Sweet and Spicy Asian Wings
"This recipe is EXCELLENT. I found the cornstarch helps the chicken crispy. Thank you Emeril. You're a great chef!!!"
Reviewed Never-Fail Pound Cake
"This recipe is made for failure since there is no baking powder, too much flower for too little of butter, yet baking time is way overboard. For some reasons the reviews are too far apart....no middle ground."
"Giada is my cooking model. I love watching her shows and her directions/recipes are always precise and considerate as she outlines her measurement in cups, sticks specifically which really help. I have made many of her recipes and they all turned out excellent. I cant' wait to make this cake this weekend.
I love you Giada!!!"
Reviewed Carrot and Pineapple Cake
"I found the baking time was too long. At 35', it should be checked or the cake will come out dry and burnt. Thanks to some of honest reviews."
I tried this recipe today and it came out perfect. The anchonive and the crush pepper gave it another kick and it's a must. I'd make this more often...so delicious and not hard at all. Thanks Anne!!!