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Reviewed Eggplant Gratin

Nov 6, 2013 on

I thought this was delicious. I have made it two ways: frying the eggplant as instructed, and baking the eggplant after brushing with olive oil as suggested by many reviewers. I like the baked eggplant method better. It uses A LOT less oil and the eggplant is firmer. The baking method is easier and less messy, too. But yummy either way!

Reviewed Israeli Couscous and Tuna Salad

Jul 28, 2013 in Food Network Community Toolbox on

This is a delicious and easy recipe, great for a summer lunch. I also used raw red pepper instead of roasted, which gave the salad a little bit of crunch. Either way, a wonderful recipe. The lemon zest and lemon juice really add to the flavor of the salad. My guests loved it. I think leftovers would be good, but there weren't any!"

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