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Joined Date: Apr 13, 2008
Reviewed Coriander-Glazed Carrots
"Wow! These were great, everyone loved them. Great combination with the oj and the coriander, this will be a regular on the menu."
Reviewed Marinated Lamb Chops
"Great! I marinated the lamb chops overtime and chicken breast too (separately) and grilled them. Everyone ate them up. Served with roasted red pepper and pea pilaf, lemon roasted potatoes and grilled asparagus and baby red, orange and yellow peppers which I marinated as well. What a feast, will be using this as a staple. Thanks Ellie."
"I was a brussels sprouts hater! I saw this episode and it made my mouth water so I gave brussels sprouts another try and WOW! In addition to salt and pepper I add some garlic and onion powder, YUM! Thanks Ree for making me a lover of brussels sprouts"
Reviewed Baked Ziti
"One of the best recipe's ever! Thank you Tyler Florence. This a crowd pleaser everytime. The only alteration is more cheese!"
"WOW! I found this in my local paper this weekend and it was excellent! First time cooking with sea bass, well worth the price. I served this with asparagus and tomatoe couscous with a wilted romaine lettuce salad, yum!""
Reviewed Rosemary Roasted Potatoes
"What a crowd pleaser. Every time I make this our guest eat them up...... I mix the oil the night before and left the rosemary, garlic, salt and pepper marry, this really intensifies the flavor. Throw in some red pepper flakes if you like to kick it up. Sprinkle with some coarse sea salt and you are good to go. Thanks Ina.""
"Another successful dish from Aarti. You've got to love how easy the dish is to make. I did add additional garham masala and tandoori chicken malasa (got this at my local Indian store), it really kicked the flavor up a notch. For a thicker sauce I added more tomato paste. Marinating the chicken over night made it melt in your mouth. Thanks for shar""
"Great and easy appetizer. I've made this for a work party and it is on the list every year after. I do double the amount of smoke salmon, love salmon. Thanks Sandra!, ""