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"This recipe is so easy, and a keeper that I will make again and again. I used fresh wild Sockeye salmon, which is in a whole different league from other salmon. If you haven't tried it, please do, it will change your perception of salmon. I used panko bread crumbs and turned on the broiler for the last few minutes to brown the top a bit before pl..."
"Delicious! Will definitely make again -- easy and yummy! I used two bone-in skin-on leg/thigh quarters instead of the breasts, cooking them in 4 c. water to make the stock for the soup. I thickened the soup with a few tablespoons of instant potato flakes instead of cornstarch for a better consistency."
"Easy and yummy, one that I will make again. I substituted 1 tsp fresh grated ginger for the ground ginger in the recipe. FYI, this recipe took me 55 minutes from start to plating - a little longer than the recipe states. Definitely worth the effort though!"
"I followed the recipe exactly, and baked the chicken in a cast iron skillet. It turned out moist and perfectly done, with a delicious tender/crisp coating. Thanks for the recipe, I will make this again!"
"Delicious! I used heavy cream instead of milk, and the sauce came out so rich and chocolaty, with a wonderfully smooth texture. Definitely a keeper!"