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Joined Date: Aug 04, 2008
Reviewed Mortadella and Fig Focaccianini
"Wow! What a new and different taste. We had it last evening on feshly baked focaccio, mortadello and fontinello from our favorite Italian grocery store with some red vino. This is an absolute must! I love your show and cannot wait to try the Chicago Italian Beef. I also made the Homemade Hot Giardiniero. Fantastic! THANK YOU Food Network for findi""
"Wonderful recipe! I had quite a bit of filling left over. I made crepes filled them with the left over filling and ricotti, baked them with the left over sauce topped with sliced provolone cheese. Spread grated parmigiano over the top during the last 5 minutes of baking at 350 for 30 minutes. What a superb manicotti dinner."
Reviewed Beef Bourguignon
"The best ever! As a variation I used a Beef Brisket and ir was superb. The meat absolutely melted in your mouth. Besides it was much easier to prepare than using a chuck roast."
"Without a doubt this was the tastiest beef brisket dish I have ever eaten. Our butcher trimmed the brisket for us making our job easier. We followed Anne's directions to a tee and there is not a thing I would either add or take away. Tender and tasteful! Serving this meal with the Yukon Gold mashed potates and garlic makes this dish worthy of a 5-star rating. Keep on coming with your wonderful recipes Anne!"