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Joined Date: Jan 17, 2011
Reviewed Burgundy Mushrooms
"Tried these, Yes, it takes all day, and when they were done I added cream, used my immersion blender to make the best cream of mushroom soup ever! Next time I will restrain myself and enjoy the pot of mushrooms as is. Fabulous recipe for the mushroom lover. Thanks, Ree! I am a big fan."
Reviewed Basic Polenta
"Great basic polenta recipe, and sets up nicely for further/later embellishments, but I needed to cook mine longer, and needed to add more water to get soft, creamy grains that had shed their crunch: about 1/3 C additional water, 15 extra low-slow cooking minutes and 1T extra butter. Some of this may have to do with the moisture content and age of "
Reviewed Winter Vegetable Soup
"To my palate, 2T of red wine vinegar was too much. I suggest starting with 1T and going from there. Otherwise, a good veggie soup recipe, seems forgiving for possible substitutions, but not terribly special. I saw the show and don't believe this is the best thing he's ever made. . . Giving it 4-stars bc I love AB."
Reviewed Baby Leaf Salad with Bacon
"Good basic recipe. Reduced the salt to 1tsp, prefer a lemon>oil ratio of 1:4 rather than here, 1:3, also used a HB egg yolk; yes the texture of the dressing is different, but once processed it's creamy and OK, and the taste is fine. ( I use HB yolks for my Caesar salads too.)""
Reviewed Pressure Cooker Chickpeas
"better than mushy canned, if you do it just right.""
Reviewed Arugula Pesto
"I LOVE arugula so this recipe is a great find. I toasted up walnuts and used those instead of pine nuts, also lemon squeeze and zest instead of VitC. Did not blanch the arugula and still, it was perfect: bright green, stays so if tightly covered. Added oil amount to the consistency I like: more thin than thick. Taste for salt after adding the chee""
Favorited Citrus Yogurt