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"This salad is yummy and makes great leftovers. I really like to use napa & savoy cabbages and this recipe fills both bills."
Nov 10, 2011 on Food.com
"This is a delicious treatment of a butternut squash. Well worth all the hassle it takes to peel those rascals! I overcooked the squash a bit (totally my fault; not the recipe's but it was still a delicious dish. The sweetness of the squash juxtaposed with the savory spices was a perfect counterpoint.
I will certainly make this recipe ..."
Dec 27, 2010 on Food.com
"I, too, got this recipe from NPR years ago and have made it with great success. I can guarantee you that it is delicious. The color is a bit surprising (the same shade of pink as Pepto-Bismol! but the taste is wonderful: the tartness of the cranberries, the bite of the onion and horseradish mellowed by the coolness of the sour cream and sweet..."
Nov 18, 2010 on Food.com
"YAY! A healthy, spicy pasta that completely eschews butter in favor of a pint of heavy whipping cream!"
Nov 2, 2010 on Food.com
"Wow! This is a fascinating version of pasta puttanesca that does not even require anchovies!"
Oct 18, 2010 on Food.com
"Thanks so much for posting this recipe! It's very similar to the way my Polish grandmother used to make toast but after her death in 1989, the recipe was lost (tragically, along with her recipe for boiling eggs. Thanks again, TMAC! It's almost like my babcia was with us again!"
Aug 3, 2010 on Food.com
"I have eaten and enjoyed pasta carbonara with great gusto in various restaurants over the years. This is the first recipe I�??ve ever used to actually make it and I am very pleased with it. I used ordinary bacon in place of the pancetta with excellent results. My thanks to Happynana for sharing this superb and easy carbonara recipe."
Jun 5, 2010 on Food.com
"This is a very good and easy variation of carbonara even tho' it's made with bacon rather than pancetta. I noticed that freshly ground pepper is not included in the ingredients but only mentioned in the cooking directions. A generous amount of freshly ground pepper is essential in any carbonara. The flecks of pepper mimic charcoal. It is pasta..."
Apr 9, 2010 on Food.com
"This recipe is VERY good. I made it to pour over pork schnitzel and my guests *really* liked it. I would say to watch out for the saltiness of ihe gravy and it does tend to thicken up quite a bit so be prepared to thin it down with a bit more broth or water or wine. I can't wait to use this gravy over simple mashed potatoes."
Apr 8, 2010 on Food.com
"This was my first time baking scones - sweet or savory. I followed the recipe quite precisely and used a sharp cheddar. The recipe yielded 8 very good sized scones. I found that the amount of dried thyme called for really overpowered the scones. Maybe my thyme was extra strong tasting; I don't know. The scones also baked quicker than the reci..."
Apr 1, 2010 on Food.com