All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 25, 2007
Reviewed Homemade Ricotta
"I have made this recipe several times and it comes out perfect every time. The flavor is rich, creamy and very decadent. Wonderful with a drizzle of olive oil, salt and pepper on a baguette! I use the left over whey as my secret ingredient for bread or pizza dough. There is no reason to ever buy ricotta from the store again. "
Reviewed Chicken in Mustard
"I have made this several times and it's been wonderful each time. I have used dried mushrooms as well as fresh. The dried add a more complex flavor (and is a simple pantry item to grab if you don't have fresh on hand).""
"Light and crispy! I have always tried to achieve this texture and have finally found a recipe that provides it (just like my Aunt Lee's when I was a child). 3 minutes was definitely too long in the pizzelle iron. The chocolate chips burn. I cooked them about 1 1//2 minutes and they were a beautiful light golden brown. Be sure to brush off dried bits of burned chocolate each time or the iron will begin to stick. I also used veg. spray every few batches. These were delicious without the chocolate chips also. Thanks Giada :)
Reviewed Pork Kebabs with Romesco
"I love your show Anne! The Romesco was too easy to be so flavorful. I thought it was too thick and needed to thin it with water. Definitely can be made ahead of time if needed and there is more than enough to use later in the week for a quick week night meal.
Reviewed Pulled Pork Sandwich
"I served this New Years Day and everyone went back for seconds. The pork was so moist and favorful. This will become my go to recipe from now on (and replace my other fav recipe). I had a 12 lb shoulder roast that I marinated all day. I covered the roast with parchment paper, sealing around all the edges, then covered it and slow roasted it for 14 hours, pulled it and kept it warm until ready to serve. Definitely a keeper! Tyler your the best!!!!