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Joined Date: Jan 09, 2005
Reviewed Celery Root and Potato Puree
"Easy to make * Delicious * Unique * Adds a very delicate special something * Probably my preferred mashed potato recipe now *""
"This makes for a decadent breakfast, brunch, dessert, or late night snack! I didn't really find that it got too soggy, however, I think I might try some of the suggestions of dipping each piece rather than pouring all of the custard over the bread. It helps to put the butter out the night before so that it is room temperature, or at least a cou""
"I thought this was an outstanding dish. It is so simple, but makes breakfast or brunch a special occasion. ""
Reviewed Potato Basil Puree
"Excellent! I have tried a variety of mashed potatoes and these are as good as any. I salted the water pretty heavily after I removed the basis. I also used my food mill instead of an electric mixer. It does require a lot of basil, which was a great opportunity to harvest some from my herb garden. Everyone enjoyed the potatoes a great deal - I""
Reviewed Country French Omelet
"So easy to make and so delicious! Great for breakfast, lunch or dinner - thanks again for a wonderful recipe!""
Reviewed Chicken Scarpiello
"I made this dish for the 2nd time and once again loved it! Like others, I cannot buy hot cherry peppers where I live, so I just used cherry peppers and added a little crushed red pepper. I purchased cut chicken, just the legs and thighs, as the dark meat seems much better than the white meat in this recipe. I am often not a fan of chicken, but ""
"I cook quite a bit, quite often Italian. Somehow I have gone my whole life without ever eating or making Caponata. I just finished making Anne's recipe and it is absolutely fantastic. It could almost make a vegetarian out of me. I didn't adapt anything in the recipe, other than I used flat leaf parsley because there was no mint available. I e""
Reviewed Braised Short Ribs
"I would have rated this recipe 5-star just for the smell it created in my house - fantatsic! The short ribs turned out perfectly. I followed the recipe exactly except I used chicken stock instead of water. As far as the tomato paste goes, I used 12 oz as called for by the recipe and had no problem with it myself. I think it is key to brown the tomato paste as well as to keep adding enough liquid as it cooks in the oven. I also made the mashed potatoes with celery root. This is likely the only way I will make them in the future! Anne Burrell has easily become my favorite chef to watch and I truly enjoy her recipes. "