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: Jan 09, 2010
Reviewed Country French Omelet
"Ina, you've done it again! This was so delicious and super easy. I used chopped scallions because that's what I had on hand. I'll be making this often. "
Reviewed Roasted Tomato Basil Soup
"We absolutely love this soup. It comes out fantastic every time and freezes so well. After I roast and cool the plum tomatoes, I can easily pull off the peels. I use an immersion blender to puree and it comes out just the way we like it. I'm making a triple batch now. Thanks, Ina. You're the best!""
Reviewed Beef Bourguignon
"If you want to impress your friends and family, spend some time with this recipe. I've made it a lot and each time, it comes out perfectly. I decrease the amount of wine to about 1/2 a bottle, use brandy instead of cognac and make sure the meat is cooked long enough until it becomes super tender. I serve it over mashed potatoes with a green salad and crusty french bread. I think it's even better if you make it the day before and just reheat it prior to serving. For dessert, I like to serve this with Ina's French Apple Tart and vanilla ice cream - yummy!