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Saved Recipe Grandma's Buttermilk Waffles by ratherbeswimmin'
Saved Recipe Tres Leches Cake (Americas Test Kitchen) by Connie K
Saved Recipe New York-Style Crumb Cake (America's Test Kitchen) by DrGaellon
Shared Recipe Easy Pizza Dough from Scratch-Fine Cooking Magazine
Reviewed I Want Crispy Pizza Dough!
"I have been using this method to get crisp pizza crusts for a long time. I also lightly brush the crust with olive oil after it has cooked the first time, but after the crust has cooled. I also cook the pizza about 4" from the bottom of the oven. The crust gets crispy, and the top doesn't overcook that way. I love that you posted this "method" for..."
Saved Recipe Uncle Bill's Best Buckwheat Pancakes by William (Uncle Bill) Anatooskin
Saved Recipe Uncle Bill's Best Buckwheat Pancakes by William (Uncle Bill) Anatooskin
Saved Recipe Fluffy Buckwheat Pancakes by Manuela
About Me
I am a rural mail carrier, and have been with the USPS for 25 years. I love it! I have 6 grandchildren, 3 of which are close by, the other 3 live in Austin, TX. I live with my partner, Jim, of 12 years, and we have 6 cats. We love to garden and cook, watch movies, sit on our porch and watch the birds on our pond.
Favorite Foods
I love to cook Mexican food, and Jim cooks East Indian food. We love ALL food, however, so it really doesn't matter! I love to bake when I have the time, which isn't very often. I love making things to take into the office to share. There are only 5 of us that work there, and most of the time there are only 4, so it isn't a huge job to feed them.
I get rave reviews for my fried chicken, which my Mother taught me to cook. I make a wonderful chicken and artichoke sauce for linguini, but have never taken the time to measure and write down the ingredients. Someday I will do that. Like I said above, my favorite food is mexican, and I am always playing with spices and flavors of Mexico.
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"I found this recipe in Fine Cooking Magazine, and have made it a number of times now. The best thing is, you make it, stick it in the fridge, it keeps well, and is ready to use for up to 2 weeks! Olive oil makes the dough tender, and a little sugar encourages browning and boosts the flavor. You can also double or triple this recipe. Make sure you a..."