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Joined Date: Apr 04, 2008
"Although I haven't made the steak sauce, I have made the marinade for almost 2 years, and it is by far the best go to recipe for flank steak. My husband and twin boys, aged 10, LOVE it when they know Mom is grilling flank steak for dinner! It goes well with what we call "camp potatoes"....sliced golden potatoes, butter, onion, salt and pepper, w""
Reviewed Panino di Prosciutto e Fontina
"Giada never lets us down! This was the most amazing panini sandwich we've ever eaten. I sliced a round loaf of sourdough bread, but ommitted the red onion (I wish I had read the reviews first.) I can't wait to make this recipe for my kids!!!""
Reviewed Kicked-Up Jambalaya
"Talk about comfort food!! It's warm, spicy, but not too spicy, and filling. I substitute boneless chicken thighs/breasts for the whole chicken. I've made this dish several times for company, and everyone always leaves with the recipe! The leftovers taste even better after having time to "mellow" the flavors.""
"I found some fresh haddock at the local fish market last night and tried this recipe out. It was fantastic! As always, I add my own "touch" to most recipes. I doubled the sauce recipe, sliced the garlic instead of chopping, used San Marzano tomatoes, added 1 tbs. fresh basil to the sauce, and topped the fish with crushed Ritz crackers before baking. Even my husband who is from Gloucester, MA raved about the flavor!"
"I made this recipe with a flank steak instead of skirt steak to reduce the fat content. Also, after bringing the meat/sauce to a boil, I put it in the crock pot on low for 6 hours then shredded the meat. Delicious!!
Reviewed Chile and Cheese Rice
"I made this as a side dish to go with the Picnic Burritos, and it was delicious! To give it more flavor, I used chicken broth instead of water. I also used pepper jack cheese instead of montery jack cheese to give it a little "kick." Our family will definitely enjoy this dish again and again!!
Reviewed Mama's Pound Cake
"I have been making this same pound cake for 20+ years, but my version also adds 1 tsp. butter extract, 1 tsp. coconut extract, 1 tsp. rum extract, 1 tsp. lemon extract and 1 tsp. almond extract to the batter. After the cake cools, drizzle with a glaze of 1 cup confectioner's sugar, 1/2 cup cold water and 1 tsp. each of the extracts and vanilla. The longer it sets, the better!!
"My husband is from a traditional Italian family and asked me to make cuccidati for the holidays. Since this was my first time trying these cookies, I was very worried I would let him down, but with such a great recipe I think I've won my husband's heart over.....again! The recipe was very easy to follow. Thank you!!