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"Probably one of the best ways to cook lamb - even a lamb-hater would ask for seconds. For those low carbing, this dish is a very good option for a fancy dinner (of course, no potatoes, but mashed cauliflower could make a good side dish)"
"Wonderful frosting - I am totally cake-challenged, but had no problem with this recipe.Teresa is right, make only half if you are frosting a single cake - the recipe makes a huge amountThe almond extract gives it a subtle flavor, perfect"
"Very very good! I roasted it at a slightly higher temp (450F) to compensate for the fact that I could not take the meat off the refrigerator 1 hour before roasting it.Briging is definitely the way to go for cuts like pork tenderloin... Moist, tender, flavorful..."
"This is very very good! And makes THE perfect "gratin dauphinois" as you would have it in France.Very important to cut the potatoes real thin, so if you have a mandoline, give it a workout! (and watch those fingers!)"