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Joined Date: Feb 13, 2006
Reviewed Baked Ziti with Spinach and Veal
"I thought this was outstanding! It makes a ton of food so I put it in two 8x8 baking dishes and froze one. Rave reviews from everyone."
Reviewed Rack of Lamb Persillade
"This is my favorite rack of lamb recipe. It comes out perfect everytime and is a crowd pleaser. Best of all it's so simple. Every oven varies a bit. I like lamb to be a light pink (between medium and medium well) and the topping to be crunchy. Oven time for me is 22 minutes and a resting of 10 minutes covered in foil. It was SUPERB!
Reviewed Eggplant Parmigiana
"I have never been an eggplant fan BUT when I saw Alex make this, I too just had to try it. IT WAS SUPERB!!!! The key is to take the extra step and salt/drain the eggplant. I used 5 baby eggplant; I used a lasagna sized pan (not 13x9) and used 2 (28 oz) cans of crushed Pastene plum tomatoes (not San Marzano), and I used 1 teaspoon of crushed red pepper. I let the sauce cook for well over an hour until it was nice and thick. I did not have the water issue that others have mentioned. I also had to bake it for 1 hour and 10 minutes (maybe my oven is off). But the end result was a superb eggplant parm. Even the smaller lasagna pan yielded 6 generous servings. I did use the full amount of all the cheeses - sooo gooey and just wonderful. This parm is definitely a labor of love and it will take you quite a while to make it, but worth every minute.