All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 01, 2009
Reviewed Mussels in White Wine
"Fantastic! We made 6 lbs for three people, served with roasted potato "fries", and garlic mayo for a Belgian inspired dinner. Had some crusty bread for dunking. Shelled the leftover mussels, put some red pepper flakes in the broth, brought broth to a boil, removed from heat, added the mussels. Served over pasta. Mmmmmm! We all loved "
Reviewed Warm French Lentils
"Waaaay too salty. Inedible. Use 1 teaspoon instead. "
Reviewed Old-Fashioned Apple Crisp
"Love this & it looked amazing! I used half the nutmeg, and a combo of Granny Smith and some Fuji apples I had on hand. I skipped the orange juice and rind, and used only lemon juice and rind. Next time, I'll skip the rind entirely, as it was a little too obvious. I actually think it would be better with dark brown sugar in the topping. Maybe"
Reviewed Mediterranean Farro Salad
"Winner! Tasty and beautiful! Based on previous reviews, I halved the salt. I had to cook my farro an extra 10 minutes, and didn't need all the dressing. We all loved it! I am planning on riffing on this next time I make it. I could see mixing the farro with some rice and/or lentils and varying the veggies. Wonderful!"
Reviewed Blueberry Crumb Cake
"Everybody loved this, including the crunchy crumbs! I used the extra lemon zest and a whole pint of blueberrys. Tossed the blueberries in flour. To the person who couldn't remove the cake cleanly: I ran a knife around the edge of the pan, placed a plate on top, inverted, then reversed the process onto my cake plate. Came out perfectly. This "
Reviewed Spinach and Ricotta Gnudi
"Took way longer to make. Gnudi needed about 2T each more flour and panko. They were good. Found the sauce tasty but the whole dish lacked visual appeal. Not worth the time and effort. "
Reviewed French Apple Tart
"Easy to make and yet another winner from Ina! I rolled out the dough first and refrigerated it while I peeled & sliced the fruit. I used alternating slices of Granny Smith apples & bartlett pears, using the smaller pieces for the corners. The glaze is a must (I used water to thin, and makes this look like something from a French bakery! Baking""