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: Nov 12, 2010
Reviewed Buttermilk Pie
"This pie is absolutely gourmet. Not too sweet, but very flavorful, like from a gourmet restaurant. However, I did have to bake it for 55 minutes, not 25. When it started getting too brown, I just laid a piece of tin foil over the top. I tried pulling it out after the 25 and could see that the center was not set, so I just kept cooking it in 5-10 minute intervals. Also, I have not tried yet, but I bet you could change up the flavors, like orange zest or fresh nutmeg instead of the lemon zest..... It seems like this pie would be a great base for a lot of different flavors...
Reviewed Roasted Asparagus
"All I can say is Delicious!
"This salad was as good as anything I have gotten in a gourmet restaurant. It is easy to make, and taste delicious. I am sure this would have been just as good with the plain chopped pecans. However, I stepped it up a notch by leaving the pecans whole, and sugar coating them. My guests loved it!
"My entire family loved this sandwich. This is definitely a keeper!
Reviewed Rapid Roastini
"I am giving Nigella 5 stars, due to her creativity in coming up with this. Yes, the gnocchi is a bit plain with just salt and pepper, however, there are many things you can add. You can dip them in a sauce or add more herbs and seasonings as mentioned. They are like little knishes or fried tater tots. It is such an easy way to make a great nibbler... However, if you don't eat them all in the first sitting, just throw them away. They do not store or reheat well at all.
Reviewed Brie and Merlot Mushrooms Bites
"These were absolutely fabulous. My guests all raved about them. However, you must really love mushrooms to love this recipe. Being a mushroom lover myself, I would, and did, not change a thing!