Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"This is an interesting recipe. It was overwhelmingly sweet, though, and this took some of the enjoyment out of it. My youngest said he couldn't eat more than a bite due to the sweetness. I will try it again with only 2/3 of each of the sugars. It had a good texture and was done in my oven at 24 minutes. I will also add some chopped pean..."
Jun 7, 2013 on Food.com
"The sauce was good. Not too sweet. I used chopped garlic instead of garlic salt. I used fairly thin pork chops and cooked them on the stove, covered, after browning. They were a bit dried out after 20 minutes and the sauce wasn't reduced at all. It tasted good though. Thanks for posting."
Jun 4, 2013 on Food.com
"It must be me. This tastes good but for some reason the topping all fell to the bottom of the cake and I ended up with a bit of a sticky mess. The top of the cake was smooth and looked like any plain cake. I baked it until it came away from the sides and was almost a dark brown - about 48 minutes. As it cooled it became obvious this wasn'..."
May 31, 2013 on Food.com
"This recipe is legendary in our family. I too got it from that Bon Appetit long ago. We make this for special breakfasts at home and it has become a much looked forward to brunch on our camping trips with my brother and his family. Its very forgiving if you forget an ingredient but made just as printed its heaven! We like to serve it with baco..."
Feb 21, 2013 on Food.com
"Yummy! Exactly what I was looking for. This is very flaky and rich with just enough bite from the ginger. Next time I will try browning the butter but, since I'd made another brown butter shortbread this year, it seemed overkill. I used the moist Australian candied ginger and it chopped really easily with the flour in about 15 seconds. Baked ..."
Dec 23, 2012 on Food.com
"This is almost identical to the recipe I have made for years (the only difference is the type of pasta used. It was from an article by Richard Sax in the August 1985 Bon Appetit magazine. It is easy and delicious. I am amazed that no one has reviewed this yet. You don't know what you are missing. This makes a room temperature (so no rush to..."
Jul 21, 2012 on Food.com
"Very good. Before dinner I thought it had a bitterness about it but once paired with rice, naan or whatever it lost that and was quite delicious. Thanks so much. Everyone liked it."
May 3, 2012 on Food.com
"Excellent! Easy! Ideal for a quick side dish. Thanks so much."
Mar 28, 2012 on Food.com
"Really good. The feta makes a huge flavour difference. It was good before putting that in but much better afterwards. This was just the thing for a rainy night. Thanks!"
Mar 26, 2012 on Food.com