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Princeton, New Jersey

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Reviewed fettuccine with oyster mushrooms, sweet garlic, and arugula: fettuccine capricciose

Apr 8, 2014 on

great recipe - the ingredients don't sound like much, but put together they become a surprisingly luscious meal. i was glad i went through the effort to find the cinzano rossi, it was a unique flavor. the bitterness of the arugula cut through the sweetness of the wine and the richness of the mushrooms, and the cheese added just the right amount...

Reviewed Potatoes Gratin

Dec 26, 2013 on

easy and great! the key is slicing the potatoes thin (use a mandoline if you have to) and using good cheese. if you use a food processor then the dish needs to bake for an hour. wonderful side to our christmas rib roast!

Reviewed Sweet and Sour Chicken

Dec 19, 2013 on

Great starter recipe. My Chinese mother uses fruit cocktail (not pineapple) to make the sauce, and coats the chicken with a batter of cornstarch and flour before frying in peanut oil. Marinating the chicken in a little rice wine and soy sauce before frying makes it flavorful and juicy.

Reviewed Backyard Baby Back Ribs

Jun 9, 2013 in Food Network Community Toolbox on

Delicious ribs! Like the others, I used the rub and sweet baby ray's BBQ sauce to glaze the ribs. I made margarita mix using the epicurious recipe, unfortunately realizing afterwards that the mix recipe had too much sugar. Even so, these were the best ribs we've ever made at home - be sure to use the best spices you can afford. The ribs needed al"

Reviewed Mango Chutney

Apr 2, 2013 in Food Network Community Toolbox on

this chutney is delicious! i omitted the chili pepper for the kids, using frozen mango made prepwork a snap. i served this with jamaican red beans and rice and jerk mahi skewers. my son said, he felt like he was eating at a restaurant - will definitely make again. :)"

Reviewed French Toast

Mar 30, 2013 in Food Network Community Toolbox on

the honey puts this french toast over the top! i usually make mine with half and half, white sugar and vanilla, but my kids immediately noticed the difference with honey. this is our new go-to recipe"

Reviewed Pasta Primavera

Jun 30, 2012 in Food Network Community Toolbox on

five stars for taste, took away one star for the pita veg prep. since i was doubling this recipe for company, i tried using the food processor to julienne all the vegetables but it only worked with the carrots. everything else turned to mush so i used a knife to prep the rest. i'm pretty good with a knife and it still took me about 45min. the co"

Reviewed Pizza Dough

Jun 20, 2012 in Food Network Community Toolbox on

we will never buy pizza again!! imho, bread flour is a must if you want this to really be pizza dough. if you usually have all-purpose on hand, buy a box of vital wheat gluten and add 1 tbsp for every cup of flour, and that will make AP more like bread flour. for this recipe i used 3 1/2cups of AP flour with 3tbsps of vital wheat gluten and uppe"

Reviewed Beet and Goat Cheese Arugula Salad

May 1, 2012 in Food Network Community Toolbox on

Delicious! Everyone in my family - including my 7yo and 4yo - ate it"

Reviewed Cajun Jambalaya

Dec 19, 2010 in Food Network Community Toolbox on

i didn't think 3/4cups of rice would be enough for 4 hungry adults, so i doubled the recipe and ended up eating it for the two days. there are so many yummy goodies in this jambalaya, it's nothing like the zatarain's mix where you just add meat (and i mean that in a good way. i'll never go back to the box again - this is quick and delicious!

Reviewed Potatoes a la Boulangere

Dec 19, 2010 in Food Network Community Toolbox on

this is a delicious potato recipe, but very time-consuming! i used a food processor to slice the onions and potatoes, and still spent a solid 40 minutes babysitting the onions while they caramelized. however, everyone raved about how amazing these potatoes are, and it was a very nice change from the usual potatoes au gratin. we paired these potatoes...

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