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Joined Date: Aug 05, 2009
Reviewed Pizza Rustica
"I think it's very authentic. I think it also depends on where you are from and the influence of the community here in the states. My fam is from a region close to where Giada comes from so much of her food is familiar to me. We never used spinich, not a bad idea, better nutritionally. Today I use all sorts of salumi, I can afford to. My Nonna could not. She might have used the greens but I don't remember it. The way we make it your heart can't afford to eat it more than once a year! Boy it's good though! I'm making it Saturday, Buon appetito!"
Reviewed Sole Meuniere
"My store didn't have Sole, I used Swai and I've used Flounder. I think any mild flaky fish would do. This sauce just might need to be the last thing I eat before I die. I love lemon and the only thing that could make it better is... butter. It wasn't greasy, just tart and smooth and amazing! This is my absolute fav fish dish from this day forward. Thanks Anne! I grew up in a restaurant and I'm a terrible food snob. You just made it worse for any restaurant I ever set foot into! Julia's smilin' on ya!"
Professionally I am a pharmacist. I grew up in a restaurant and I'm a food snob. I hate that every time I go out I know how much of a markup there is on everything, how little is being made there and how many bags are being opened to "assemble" a meal. I love to cook and save a lot of money and frustration by cooking it myself. I love this network and this site for all the help and inspiration it has given me over the last years. Kudo's Food Network! My napkin flys at full mast in your honor!
Home cooked, old world Italian from my Nonna's elbow to my family's lips. She couldn't read or write, you had to watch and learn how things "felt" to get them juussst right. GB Nonna!