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Joined Date: Nov 09, 2009
Reviewed Tomato Cobbler
"A rare recipe where you absolutely, positively should not change a thing. The flavors are perfectly balanced between sweet, tart, and the faintest hint of heat, with a bit of buttery richness. The dumpling topping is crispy on the top and infused with sweet, rich tomatoes on the bottom, and in between is savory, fluffy goodness. When I read this"
Reviewed Lamb Kebabs with Pomegranate Glaze
"I adore this recipe and make it over and over again. Just a hint of sweetness with aromatic herbs and spices - yu-um! I agree with previous reviewers that the raita is much too wet, but draining the cucumber in a strainer or squeezing it in a towel before mixing with the yogurt is will take care of that.
Also, I find that the pomegranate-lemo""
Reviewed Herb Crusted Pork Tenderloin
"This isn't a recipe for pork tenderloin. It's a recipe for pork loin. That isn't a minor mistake - it's a big huge important mistake. First, you will never find a pork tenderloin that weighs 4 pounds. Pork tenderloin tends to top out at a little over 1 pound. Second, if you cooked a pork tenderloin this long, it would be so dry and leathery your dog wouldn't even eat it."