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Joined Date: Jan 27, 2005
Reviewed Shrimp and Banana
"To say I was skeptical, based on the name, is an understatement..but I watched the episode of "Best Thing I Ever Made" and knowing this chef's sensibilities and background, and watching the people he served it to swoon, I knew I had to try it. A crazy, impossible, but perfect blend of exotic flavors that marry better than I could have even imagin"
Reviewed Fish Taco
"Although I cheated, and just used creme fraiche with a chipotle in adobo rather than making my own crema, I gotta tell you: these are amazing. The marinade is stellar. And because I can't help myself, I added avocado to the tacos. Pretty combination of flavors (and colors!), and suddenly in the middle of winter I'm off to a beach somewhere in M"
Reviewed Halibut in Cartoccio
"Home run! I do think you need to season the fish, but aside from that I loved this! It is a decent amount of prep work, but if you want to get the wow factor sometimes that's what it takes,
"Giada, you have outdone yourself! This is a rock star recipe, and I'm adding it to my rotation. THANK YOU!!"
Reviewed Turkey, Kale and Brown Rice Soup
"Loved it! Like another reviewer, instead of cooking the rice ahead of time I added 1/2 c. brown rice to the pot when adding the tomatoes and stock - and upped the stock a little by about a cup. The rice came out absolutely beautiful and soaked up all the flavors of the soup. On top of that, I added garlic and celery to the veggies, 'cause I can'""
Reviewed Chicken Cacciatore
"(found this draft of a review from a while ago - posting it now): Absolutely delicious. Layer upon layer of flavors, perfect amount of subtle heat, and man did the house smell good! I forgot to add the honey right at the end like I hear he did on the show, but I plan on doing that when I heat up the leftovers tonight. Five stars for delicious h""
"I saw part of the show and thought it sounded good...but there's no mention in the recipe of toasting the pasta first and it had been a while since I'd seen the show so I didn't remember that. Without that, not even 4 cups of stock plus a generous splash of sherry could unstick and un-gummy the pasta. My gorgeous home-grown grape tomatoes tasted""
"Make this dish! I was a little skeptical, and I was wrong. I essentially halved the recipe for two people, but kept the same amount of shallots in the broth (good call). It's a beautiful dish, and the contrast of flavors and textures is amazing. The absolute essence of spring flavors - it's a party in your mouth. Be sure to have some crusty b"