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"This makes a whole lot, so if you're having a bake sale - perfect! I made the recipe as is. It came out good, but I should have made it in a larger pan as the crust was a tad too thick for my taste. Also, 2 lbs. of pecans were a bit much - you could get away with probably half as much. One last thing - it's really important to refrigerate as state..."
"The base ingredients make this dish so versatile while still allowing the key flavor to shine through. I changed the recipe a little so that I could work with what ingredients I had on hand - instead of green onions, I used red onions, and I also added 1 chopped avocado, 1/8 cup parsley, and 1/8 cup cilantro. I could see trying it as other members..."
"Delicious and very easy to make. I used toasted pine nuts because I didn't have almonds. Nice fresh taste, and was great even the next day. You really can't go wrong with the Barefoot Contessa."
"This was excellent. I also added more garlic and a tablespoon more lemon juice. It tasted exactly like the dressing that is served at my favorite Afghani restaurant. Thanks Dancer."