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Joined Date: Aug 20, 2009
"I make this dish all the time from Anne's other show: Secrets of Restaurant Chef. Never tried it with polenta before. I always use crusty bread for soaking up the delish broth. This dish is one of my all time favorites.
Reviewed Steak "Fried" on Sea Salt
"The flavor was just lovely and not to salty for me. I used course sea salt.
"Not very spicy or flavorful even after 40 hours in the marinade. Are we to wipe off all the marinade before grilling? My chicken kinds just steamed on the gill. Took forever to get grill marks."
"Excellent directions for grilling chicken wings. Excellent recipe that is out of the ordinary using fresh herbs which made these wings some of the best I have ever had and the best I have ever made at home on my grill. It can be some work to get the herbs under the skin of tiny wings, so be sure to use jumbo wings. "
Reviewed Chicken Scarpiello
"Excellent flavor. I would suggest tasting the hot cherry peppers before adding the quantity suggested along with the hot pepper vinegar. Mine was extremely spicy. I diluted the sauce to my taste and I love it and will make again. I used skinless chicken thighs."
"I love Chef Anne but I am sorry this cake was more like a banana bread - it is VERY dense and heavy. It is good for breakfast - but not for desert."
"I made this last fall and loved it. Pulled up recipe to make again. I love the tangy flavor. "
Reviewed Salade Nicoise
"Thanks for bringing back a classic. I used to order this at a local restaurant. They went out of business in the 80's. I just LOVED it. Th;anks
I just love to cook- well lets say I Iove to create and try new, different flavors and combinations. Life is far too short to eat the same ol thing day in and day out.