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Joined Date: May 27, 2011
"Recipe was ok. I thought the fennel taste was overpowering. If I made it again, I would cut the fennel or reduce it by half."
Reviewed Baked Penne with Roasted Vegetables
"This is by far one of my most favorite pasta recipes. This dish is not only easy to make, but also very pretty. It's one of my standard go-to when I have company over and often will add a protein to it (chicken or italian sausage.)"
Reviewed Individual Strawberry Trifles
"Though I had to try the whipped cream part twice to get this right, it was definitely a hit. I did add sugar to the balsalmic mix to make it sweeter and added blueberries to the strawberry mixture. Make sure your bowl and beater are very cold before whipping the cream (I put both in the freezer for 10-15min prior). Also, the portions for the wh"
"LOVE this recipe. It's become my standard entertaining salad as you can make it the night before and really let the asparagus soak in the red wine. I didn't use the full amount of vinegar -- 50-75% of the amount in the recipe will suffice."
"I thought it was a good and easy recipe. I subsituted baby spinach and will definitely use more zuchinni next time. I will also reduce the amount of cheese -- it covered up the vegetables too much."
"The filling was good on its own, but for some reason tasted mediocre once cooked in the pork chop. My pork came out a little dry, though I did buy a lean cut so that was probably the culprit. The chop was also too thin to make a pocket so i folded it over the stuffing, which was also a bit of a disaster. I usually love all of Giada's recipes, b"
Reviewed Cajun Stuffed Peppers
"Healthy and easy dish to make. I thought it needed more seasoning to make it more flavorful but I also substituted lean ground buffalo meat for the sausage to make it healthier, which may have impacted the taste. "
Reviewed Chicken Cacciatore
"This was a delicious recipe, though as others have commented, it was very runny. It took 3x the amount of time for the sauce to reduce, but it was much better the next day. Next time, I'll make it a day ahead so that the sauce thickens and flavors are better."