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Reviewed Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

Oct 29, 2011 in Food Network Community Toolbox on

Great recipe for a vegetarian lasagna, but be very careful with salt. Capers, olives & anchovies are drowning in salt, so don't add any to the puttanesca sauce until after you've finished simmering it for 40 mins. Just remember, the longer something cooks, the more intense the flavors become. You can always add a bit more salt if needed, but y...

Reviewed Dad's Meatloaf with Tomato Relish

Oct 16, 2010 in Food Network Community Toolbox on Food Network

Perfect every time, with or without bacon on top. The last time I made this meatloaf, though, I inadvertantly chopped up some cilantro rather than parsley for the relish, but no harm done -- in fact the cilantro gave it a brighter flavor. Tried a trick I picked up from "Cook's Country": Before topping the loaf with the relish, I place it under the...

Reviewed Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes

Oct 16, 2010 in Food Network Community Toolbox on Food Network

This recipe is missing something: Instructions ask that a rack be placed at mid-level in the oven, but do not give oven temp or time. Am assuming this dish should be baked before placing under the broiler to brown up the potatoes. Can anyone fill me in? Don't want to rate this recipe before making it. Thanks!

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