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Joined Date: Jan 11, 2006
Reviewed Greek Noodle Casserole (Pastitsio
"Great and tasty dish. Hubby did not expect the liquidy milk mixture with 3 cups of parm. to infuse the dish with such great cheese taste and flavor. (Did have to go to the butcher shop for the ground lamb.) Keeper. Thanks Giada!"
Reviewed Soba Noodle Salad
"Do like the idea of using buckwheat noodles, but noodles were sticky and dressing lacked flavor.
Did sub peanut butter and peanuts for almonds. Not a keeper."
Reviewed Greek Taco!
"My family loves lamb, but this tasted like ground beef. My husband says it had no taste or flavor; my son loves gyros but this got a thumbs down. Never have I tried a recipe @foodnetwork where the ratings were so far off the results.""
Reviewed Mango Chutney
"Absolutely delicious. Placing in 1 cup Ball jars for hostess gifts. Followed recipe precisely using 1 Tbsp sweet curry and 1.5 tsp. Penzeys reg curry (not hot). Must make a curry dish to go with the chutney. It's all about the condiments!""
Reviewed Tomato and Goat Cheese Tarts
"They said I had to bake the basil & I said, NO NO NO.
Next time will sub for the goat cheese and use cherry tomatoes. Bake 25 minutes as the center needs to be crispy.""
Reviewed Quinoa Tabbouleh
"This is a tabboulah recipe with quinoa which we loved as a replacement, much lighter. The parsley and mint came from our garden, and this recipe is delicious. Keeping it from five stars is the amount of acid from the lemon juice, maybe offset it with a touch of honey? Served it with newspaper nuts and sushi for appetizers. Those nuts were deli""
Reviewed Masters Marinated Salmon
"Made this dish for guests last night and it was absolutely a show-stopper. The one change I made was the sriracha - 1/4 cup became 1 Tbsp, and it was just right. Served it with Aarti's quinoa tabbouleh and asparagus with white truffle vinaigrette. This is a keeper. Thanks Robert!"
"My son just asked me for this recipe, a mainstay in my kitchen, for a friend who is a vegetarian. This is absolutely delicious, altho I use one jalapeno instead of two and reduce the salt to 2 tsp.