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"These burgers are so tasty! I was looking for something different and I found it! I followed the recipe as written. I used regular yellow mustard and store-bought pita. Of course I didn't have the kaymak and ajvar - didn't even know what it was. This was so good and different that now I'm very interested in Serbian cuisine. I found a lot of inform..."
Jun 24, 2012 on Food.com
"I made this for the second time today and it turned out really good. This baba ganouj tastes better than the local restaurant makes.The first time I made it, it was awful. The first time, I didn't drain the bitter juice from the ggplant properly and the tahini I used was that cheap stuff from the Asian store. This morning, I bought a jar of very n..."
Jun 8, 2012 on Food.com
"This carrot bread is really good! I was looking for a recipe for carrot bread that was lower in fat and yours is the one I picked to try. I like it because it's not too sweet and it's very moist. I made it in 3 small loaf pans so I could easily freeze some. Thanks!"
Aug 24, 2011 on Food.com
"YUMMY! I was looking for ways to use black vinegar and this came up."
Feb 24, 2010 on Food.com
"This is absolutely fabulous! I did not change anything. I had it for dinner and then lunch the next day. YUMMY!"
Jan 10, 2010 on Food.com
"This is so delicious! I made a half-recipe and followed it very closely. I substituted sake for the dry sherry and left out the parsley (didn't have it. I never really liked oyster stew before because it was too bland. But this is SO GOOD. I will make this again. Thanks for posting."
Dec 13, 2009 on Food.com
"I made a half recipe of this for dinner tonight. I followed the recipe axactly as written (except for reducing everything by half. This is SO delicious!! I'm lucky that I have a huge Asian market close by so I was easily able to get the fish sauce. Thanks for this recipe. It's Great!! I'll have the leftovers for tomorrow's lunch!!"
Nov 2, 2009 on Food.com
"Finally! I made bread that didn't turn out to be a lead brick!! I followed the recipe almost as written. I baked for 37 minutes. The flavor is great and the texture is soft and a little chewy - just the way I like it. Thanks!!"
Oct 17, 2009 on Food.com
"I've made this 3 times and it came out perfect every time. I can't get enough. The only thing I did differently was I used freshly ground black pepper. I keep forgetting to buy the szechwan pepper when I go to the Asian market. YUMMY!!"
Aug 8, 2009 on Food.com
"I followed the recipe except for the hing, but I didn't get batter. It was way too dry. I had to add water to make it into batter. Never made pakoras before so I don't know if I was just supposed to know to add water. Anyway they tasted really good. I dipped green beans, cauliflower, onions and mushrooms."
Mar 17, 2009 on Food.com