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Joined Date: Jan 29, 2012
"This was AMAZING. My first time making a buerre blanc sauce so I read the other reviews for tips. I used champagne vinegar--reduced to 3/4 cup, and let the sauce reduce for quite awhile (maybe 30 minutes? Maybe it wasn't quite that long, but seemed like it because I was hungry!). I then added the cream and butter as directed, and still let it "
Reviewed Roasted Leg of Lamb (Gyros
"The lamb was amazing! I did read other recipes for the tzatziki sauce and would recommend some of those tips: strain the yogurt with a cheesecloth over a bowl for an hour in the fridge. (I used no-fat greek yogurt and it was fine). Also, peel and seed the cukes, GRATE, put in a collander to drain, sprinkle a 1/2 tsp salt and let the salt draw ou"
"I only made the stir fry veggies, but my tween and teen aged sons loved them! I cheated and bought the pre-packaged veggies from Wegman's, and added more shitake mushrooms. It was a little greasy (probably my fault) but the flavor was very good. "
Reviewed Mushroom-Stuffed Pork Tenderloin
"It was delicious--and my 12 and 15 year-old boys thought so too! I baked it like others, and then broiled a little at the end to give it a little browinng. I think I may pan sear it first, then bake as others have done, to give it that all over brown. Can't wait to make it again!"
"This was delicious!! I used the McCormick Montreal Chicken seasoning as my "grill seasoning;" the lemon zest added a nice tang to it. My sons loved it!""