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"In Louisiana our Meyer Lemons are ripe in late fall. A friend was kind enough to share with me and I made this cake. I was so impressed with the texture and moistness of this cake! I think it tastes like pound cake. This will be the cake that I make over the holidays and possibly gift to a select group of friends. Absolutely delicious!"
Nov 20, 2011 on Food.com
"This dish is simple and yet outstanding! I followed another reviewer's suggestions and salted (with Truffle saltthe chicken before adding the cheese. I only had low fat plain cream cheese so I added finely minced green onion. I followed the advice to bake at 400 degrees for 20 minutes and lowered the oven to 300 degrees for 20 minutes. I turn..."
Oct 2, 2011 on Food.com
"I messed up this recipe and it still was delicious! When I saw that it was from Tyler Florence in Mill Valley I had to try it. This is a keeper especially when blueberries are in season."
Jul 21, 2010 on Food.com
"These were very good but I had Italian sausage on hand and substituted it for the pork. I also doubled the tomato sauce as my family likes alot of sauce. I also spiced it up a bit more but the sausage helped also."
Aug 30, 2008 on FoodNetwork.com
"I have made this two or three times now and love it over pasta! I didn't have any white wine so I used some Marsala wine (non-sweet to reduce the mushrooms. I added some fresh basil and freshly grated good parma cheese and served it over a little bow tie pasta. This is a keeper for my family as either a main or side dish."
Jun 7, 2008 on FoodNetwork.com
"Definitely a keeper! I substituted beef boullion for broth, mild salsa for the chili sauce and used half of the brown sugar and it was delicious! This sauce would be good for pork or even a chuck roast."
Jun 1, 2008 on Food.com
"I am always wanting to try new meatloaf recipes and this is my new favorite. Very moist and flavorful and fairly easy to put together. This is a keeper!"
Aug 28, 2007 on FoodNetwork.com
"I wasn't sure about this dish but now that I have tried it, I will definitely be making it again. I kept thinking how great this would be on a cold winter night. Don't need a tagine and very easy to put together. I had to order the ras al hanut and it was worth it!"
Aug 28, 2007 on FoodNetwork.com
"Ever since I visited Savannah and had shrimp and grits, I have wanted to recreate this delicious dish. After much searching, Emeril's is the one! I short cut the grits by using quick grits and using milk instead of the water called for. I added butter and the white cheddar. Less work and great grits! This is a staple in this Louisiana home!"
Apr 1, 2007 on FoodNetwork.com