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Joined Date: Nov 22, 2009
Reviewed Potato-Fennel Gratin
"Oh the whole I am not a huge fennel fan....but I had a bulb intended for another recipe that I never ended up getting the rest of the ingredients for and was looking for something to do with my lurking fennel bulb. This was very tasty"
"I found it to be too strong on the garlic and found 2 cloves which is a good bit less than 1 TB to be about right. the salt and pepper did not have an amount listed. I used 1/4 tsp pepper and 1/2 tsp salt."
"no idea what folks did to this to get a couple "no flavor" ratings? I actually cut back on the herbs a bit simply because I liked the dressing so much "as is" I didn't want to overpower it with the herbs. I also used a good white wine vinegar since I did not have champagne vinegar. This is different from the "traditional bean salad" but very good."
Reviewed Penne with Braised Short Ribs
"I have tried many FN recipes lately, most good but none recently that were "keepers" that I would want as one of my go to recipes. Until this one. Oh gosh this sauce is good. I used canned fire roasted tomatoes."
Reviewed Roman-Style Gnocchi
"I guess I need more practice with this. The flavor was good but mine did come out a tad lumpy."
"I did substitute a good "plain" white wine vinegar since that was 3.00 a bottle and the sherry vinegar was 9 to 11.00 a bottle. I just could not bring myself to spend that much on vinegar to go into a sauce. It came out just fine. I actually rolled this recipe together with Emeril's grilled eggplant recipe....his had prosciutto and mozzerlla in hi"
"I did substitute a good "plain" white wine vinegar since that was 3.00 a bottle and the sherry vinegar was 9 to 11.00 a bottle. I just could not bring myself to spend that much on vinegar to go into a sauce. It came out just fine. "
Reviewed Teriyaki Sauce
"sooo much better than the store bought stuff....starting with a quality soy sauce and fresh spices. I didn't have rice wine/used sherry"
physical therapist by trade, cook for fun....do some catering on the side but not a professional chef.
anything except liver and brussel sprouts!