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flemington, New Jersey

Member since May 2008

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Reviewed grilled vegetables

Jul 22, 2014 on

It's putting the sauce on AT THE END, AFTER COOKING; instead of a pre-cook marinade, that was the game-changer for me! I use Giada's dressing recipe a lot, but also toy with lots of other herb/vinegar variations as well. This technique has forever elevated humble grilled & roasted veggies.

Reviewed lentil soup

Jan 27, 2014 on

I think this is my favorite lentil recipe! It's fresh & vibrant, hearty & comfy, all at the same time - I especially like using Cento's San Marzano canned tomatoes that I crush by hand, they're a little sweeter than most and I like it. I toast my ground cumin & coriander in a dry saut��� pan. Instead of the rare Grains of Paradise, I use...

Reviewed Garlic and Herb Tomatoes

Apr 5, 2013 in Food Network Community Toolbox on

How have i never encountered tomatoes cooked like this before? so simple! so delicious! was a huge hit with family full of tomato-loving GREAT cooks! made it hours ahead before serving, stayed perfectly fine, microwaved ever so briefly for just a touch of heat, but now know that it will be as equally delicious hot - warm - or room temp. looking fo"

Reviewed Vegetable Pot Pie

Jan 22, 2013 in Food Network Community Toolbox on

SO YUMMY! I used white wine and it was perfectly delish, but I think I'd like it even more with the hit of Pernod, so I've gotta get some of that! Other than that, followed recipe as written: the fennel was mellow and amazing, loved how sweet the baby onions were, thought the veggie combo with the butternut squash was simply perfect, and think it'"

Reviewed Cheesy Rice Cake Stuffed with Herbs and Greens

Jan 22, 2013 in Food Network Community Toolbox on

Delicious. And easy! Perfect for parties since it can be made ahead, and it presents beautifully, in a rustic italian sort of way. I will definitely make again, and look forward to experimenting with different fillings. PS. I highly recommend using the "optional" raisins."

Reviewed Swordfish Balls and Red Gravy

Jan 22, 2013 in Food Network Community Toolbox on

I saw this prepared on Sunny Anderson's show, and knew immediately that I'd have to find & try this recipe. I did, and LOVED IT! As I was preparing them, I was afraid the meatballs - I mean fishballs - were going to be too fishy based on the smell, but they weren't, they mellowed out perfectly. They were tender yet substantial, and a delicious alt"

Reviewed White Chili

Jan 22, 2013 in Food Network Community Toolbox on

Just okay. Probably won't make again, but if I do, will use shredded smoked turkey for more flavor, and canned chiles for a bit of their salty brine. Reduced broth to 3 1/2 c. thanks to reviewers, so the consistency was nice and chili-like. Added more cumin & cayenne plus some white pepper, and some sweet corn, but the flavor was still lacking, on"

Reviewed Spring Pea Soup

Oct 19, 2012 in Food Network Community Toolbox on

We were introduced to this soup at Chiarello's "Bottega" restaurant in Napa, fell in love with it - and everything else we ate there! even converted a pea-hater! - and all of us kept saying we'd have to figure out how to make it ... Thank you Michael for posting your recipes!!! Followed the recipe, and it tasted as great as we remembered. I like i"

Reviewed Sausage, Kale and Cranberry Pasta

Oct 17, 2012 in Food Network Community Toolbox on

I'd been wanting to make this for over a year, finally did, and it was delicious! Looked like a lot of onions, but fear not, perfectly delish. Next time I'll use ALL HOT sausage, since they have more flavor & the recipe rendered them not at all spicy. Loved the texture of the kale. Fantastic flavors, mostly savory with just a little sweet. My past"

Reviewed Banana Walnut Bread

Oct 2, 2012 in Food Network Community Toolbox on

I'm so glad I chose this recipe! I have a few other banana bread recipes on-hand that I enjoy often, but this one was EXACTLY what I was looking for today: a dark loaf, not too wet (but by no means dry), not too sweet, some nuts and no chocolate. I did have to bake it a bit longer, probably close to 1:15 (tented the top when browned to avoid burn"

Reviewed Tomato Feta Pasta Salad

Sep 12, 2012 in Food Network Community Toolbox on

Very good! Made to eat for lunch all week, definitely didn't need to double the dressing, staying moist & oily for days on end. I used 6 oz. pre-crumbled Feta, and as a cheese-lover there was more than enough, seriously. I'll definitely omit the salt from the dressing next time since it's quite overwhelming prepared as-is. And at first, I forgot t"

Reviewed Dried Fruit Cookies

Dec 20, 2010 in Food Network Community Toolbox on

These aren't show-stoppers... But, by themselves, with a hot drink, they are simply delicious (and quite addictive)! Since they are humble, and by no means flashy, they have a tough time standing up to a buffet line of desserts ... so instead (whether hosting or attending) I bag 'em up nicely and send them home with guests, to enjoy the day after,...

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