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"I am a big fan of Cook's Illustrated and found this recipe in their latest pasta cookbook. What caught my attention was the the combination of meats and wine. I guess, "to each their own"! This recipe did nothing for me. There was lots of meat and a watery liquid sauce. Big, bold taste was definitely there...found it a bit on..."
"I picked this recipe because I had some ricotta cheese frozen and wanted to use it up! I found this recipe a little on the dry side and lacked in the taste department. If I was to do this one again, I would add 3 - 4 garlic...increase on the paprika...add more salt and pepper....add hot sauce. I had 1 cup of ricotta cheese, so added all of it! ..."
"This is a good base for rack of lamb. I added zest from a small lemon, 1 T Dijon mustard and used butter instead of oil. I baked the racks for 25 minutes and found that I needed about 7 more minutes cooking time. Next time, I will add a little bit more butter (1T - 2T) to the dressing as I found it a little dry and didn't adhere to the lam..."
"Sorry this didn't do anything for me! I used 2% milk and that was all it tasted like: milk with vanilla and sugar in it! This is a very (very!!) simple recipe, but not worth coming back again for a re-try!!"
"Rock solid recipe! My DH was licking the casserole dish for all that lovely sauce! I love recipes that are so easy peasy!!! Kudos on a great find!!!"