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"Simple ingredients, minimal preparation, and in a very short time, we enjoyed this wonderful combination of flavors. A hearty, satisfying one dish meal that fills the house with tantalizing aromas and questions of "what's for dinner?" If you like cassoulet, you'll love this variation.
Next time we'll try skinless chicken breast and pork t..."
Oct 14, 2011 on Food.com
"Isn't the "starter" recipe the one we always remember? Aside from my personal preference for Kittencal's recipes, I like this one for the techniques -- adding vinegar to the water and to the cooling potatoes before combining them with other ingredients. We made extra dressing to add after the salad had been chilled thoroughly, since it often absor..."
Mar 18, 2011 on Food.com
"What a tasty combination to celebrate St. Patrick's Day (or any day. The mustard and horseradish take this from a great Reuben to an extraordinary one. We had it with Kitten's Potato Salad with Eggs (146520 and a kosher dill. So good that we won't wait until March to have it again. Thanks, Kitten."
Mar 18, 2011 on Food.com
"You have a hit here, Galley Wench. Bright flavors are full of garlic, herbs, spice, and go well with beef. We tried it with flat leaf parsley (our preference and cilantro to accompany a grilled skirt steak and plan to try it on a crusty bread next. Very easy to prepare with a food processor, but we tried a hand chopped version, thinking not all A..."
Aug 13, 2010 on Food.com
"I must have forgotten to review this, but the other reviews say it all. Simple, crisp, easy, and oh-so-good. Kittencal rocks!"
Jun 5, 2010 on Food.com
"Great recipe, Kitten. We celebrated St.Patrick's Day with this, adding deli corned beef to the cabbage and bacon. I left out the brown sugar since it didn't seem to go with corned beef, but I'll add it next time around when the cabbage goes solo. A cold potato salad worked well as a side."
Mar 18, 2010 on Food.com
"Extraordinary combination of flavors in an easy to prepare dish. The only thing I will change is the timing on my feta, which I added to the plate after serving the chicken. Next time I will add it to the chicken in the pan when it comes out of the oven to soften while the chicken rests a few minutes. Prepare it ahead of time and refrigerate for a..."
Feb 28, 2010 on Food.com
"These are really easy and blend the flavors well. We tried diagonally sliced Italian bread (for a substantial sandwich and Dijon mustard with deli ham, turkey, and swiss. To make sure the sandwiches didn't fall apart when turned to brown, we toasted the bread lightly (400* oven for 4 min + 2 min before assembling the sandwich. Great with tomato ..."
Feb 14, 2010 on Food.com
"Absolutely superior. If you can't find Greek yogurt, try straining regular plain yogurt as Kitten suggests. It loses about a third of its volume and becomes thick and creamy (even with low fat yogurt. The mint and garlic flavors are wonderful."
Jan 31, 2010 on Food.com