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Joined Date: Oct 19, 2011
Reviewed Sweet Corn Mac 'n' Cheese
"Absolutely fabulous macaroni and cheese dish! It was rich and creamy and the corn was a sweet and crunchy surprise. I didn't have croutons so I crushed up some little melba toasts and made it all as the recipe directed. Just heavenly! "
Reviewed BLT Sandwich Salad
"What an amazing salad!! I used pancetta actually, just to try it out, and wow, talk about mouth watering! The glaze was simple and delicious and it made the pancetta so crunchy. I'll try the salad with normal bacon next time, but I'd recommend using the pancetta at least once. The sauce is fantastic, too!"
"I made this the traditional risotto way, stirring and stirring! I couldn't find smoked mozzarella so I used a Gouda, which was really nice. No need to add any salt due to the olives."
Reviewed Babganoush-Hummus Pasta
"Absolutely amazing flavor in this dish! I love hummus and eggplant although I've never tried babaganoush, so I gave this one a go. Wow, simply delicious. I didn't have any wholewheat pasta on hand, but I have used it in other dishes; I don't like the texture very much. It seems like it's not cooked all the way. This is a wonderful pasta dish "
"Good flavor, but I thought it was just another chili recipe. The couscous on top was a nice change, but not anything really special."
"I never would have thought to add this much cinnamon to a savoury dish but this worked really well. I think a strongly flavoured cheese like feta is needed to contrast with the spice. Delicious indeed."
Reviewed Pumpkin and Goat Cheese Risotto
"Absolutely delicious, creamy and satisfying! It's amazing that risottos come out so thick and creamy without the addition of actual cream. The tangy flavor of the goat cheese goes so well with the subtle pumpkin. "
Reviewed Risotto With Pesto and Peas
"I made this for lunch today and liked it. I've been on a risotto kick lately and I love the comforting creaminess a lovely risotto has. This one was good but a little soupy. Could it have been the addition of the pesto, the poached leeks or the fresh mozzarella? Whatever it was, I'll make it again for sure, but I'll probably let it cook a bit "