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Reviewed Creme De Menthe Brownies
"These brownies are a perfect holiday treat. I used 7oz of the andes mints instead of 10 based on the recommendation in another review. This was a perfect amount - not overwhelming. Couldn't find the chips so chopped the mint squares in the food processor. Store bought chocolate frosting also works as a quick substitute.""
Reviewed Sausage with Garlic Lentils
"I happened to have all of these ingredients on hand, minus the bay leaf, and it made a great supper with leftovers. I will use chicken broth to cook the lentils next time to add a bit more flavor.""
Reviewed Apple Brown Butter Tart
"Doubt there'll be any left by the time my husband comes home to try it, I might just devour it all myself!! What a quick and EASY recipe, and a perfect way to use up a lot of the apples we picked during an orchard outing a couple days ago. I wanted to use ingredients I had on hand, and made a couple modifications that worked very nicely: only 1/2""
Reviewed Classic Chocolate-Chip Cookies
"I've just made this recipe for chocolate chip cookies for the third time. Perfect every time!
Reviewed Dirty Risotto
"I had all of the ingredients except pancetta on hand, so I just used two Italian sausage links. This risotto was flavorful, easy, and delicious. Will definitely make this again!
Reviewed Dirty Risotto
"I had all of the ingredients except pancetta on hand, so I just used two Italian sausage links. This risotto was flavorful, easy, and delicious. Will definitely make this again!
Reviewed Turkey-Stuffed Zucchini Boats
"The turkey stuffing served with pesto orzo is delicious - the zucchini boats are eh. I cooked up regular ground turkey because I hadn't made the turkey meatballs from the base recipe. All in all, super easy and tasty, but next time I will just make the turkey stuffing and stuff it (maybe with the pesto orzo mixed in) into some other veggie like a bell pepper or tomato that has a bit more flavor.
Reviewed Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote
"Notwithstanding the general debate surrounding foie gras (I agree with other posters, not appropriate for this website) this recipe is excellent. Making the pain perdu is very simple, and searing the foie gras was equally simple (although I had never done it before). Definitely be sure to use a cold knife to cut the foie, as the directions recommend. I learned it is difficult to cut and keep in nice neat slices otherwise. The compote is easy, but a great shortcut would be a store-bought chutney or ollieberry jam! This was a lovely and impressive Christmas dinner appetizer!
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