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"A yummy side dish! I added salt, pepper, and garlic powder, and used 1 c. panko instead of flour and baking powder (not clear if it's supposed to be powder or soda)."
"Delicious, and I actually like the free-form approach to ingredient amounts; you can hardly go wrong! I was tempted to add garlic, but I didn't and it doesn't need it. I did add salt and pepper, though, and I like to cut the monkfish into medallions before cooking it; it's more good-looking and user-friendly on the plate."
"Perfect! An easy curry that's worthy of the finest Indian restaurants. We didn't have cashews so I used almonds, which worked very well."
"Excellent, although the prep time given seems completely unrealistic to me. One great time-saver is using Sri Lanka (a.k.a. Ceylon) curry powder: the spices are already roasted and mixed, so you can just toss it in! If you can't find it in a store you can order it online--it's a delicious, dark alternative to regular curry powder."
"This is wonderful--we've already had it several times. It worked beautifully with soy sour cream and cream cheese, so if you or someone you know needs a non-dairy dish, this can be a yummy one!"
"Delicious! I tried this because I wanted to bring a brussels sprouts dish to a friend's for Thanksgiving, and didn't want to commandeer her oven. As I guessed, it's GREAT at room temperature; just add the bacon right before serving."