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"Believe it or not, ice cubes made with HOT water freeze faster than those made with cold water (something to do with the accelerating rate of cooling. They also freeze clearer, and harder.
seriously - next time you make ice, fill one tray with cold water, and the other with hot water. Come back in two hours, and see which tray has froz..."
Aug 15, 2012 on Food.com
"I've been looking for a new way to cook ribs. I've done all the various dry rubs and "barbecue" methods and really wanted to try something different.
These were delicious! The brining method really helps impart great flavor and tenderness to the end product. I had two racks totalling a little over four pounds (where do you fi ..."
Jul 19, 2011 on FoodNetwork.com
"I've been looking for something to do with cubed steak besides making CFS, so when I saw this episode I watched it with interest.
I've got this cooking now. I don't care for bell peppers (regardless of color, so I omitted it, and added celery and mushrooms. I followed some of the other suggestions, and used a can of beef broth inste ..."
May 18, 2011 on FoodNetwork.com
"We loved this recipe from the moment we saw its picture in this month's magazine.
I substituted a regular pork loin roast for the tenderloin, and carefully sliced it open so that when I put the mushroom stuffing in it, I could roll it up like a Swiss Meat Roll. I used butcher's twine to hold it together instead of the picks.
Recipe wa ..."
Apr 18, 2011 on FoodNetwork.com
"I did the crust ingredients X 1.5, to make it a little thicker on the bottom & up the sides of the 9" springform pan.
I followed the rest of the ingredients exactly as per the recipe. It almost overflowed the pan! It was to w/in 1/4 inch of the top, and luckily it didn't overflow while baking.
I did it at 450 for 12 minutes, then 225 for a ..."
Feb 2, 2010 on FoodNetwork.com
"I've been doing ribs on my Weber, with a different dry rub blend. I use a smoker box and soaked wood chips for smoky flavor. I DVR Alton's show, and watched this episode with the braizing method & they looked delicious. I've been trying to get more 'moist, tender' babybacks & I thought this would be IT.
I watched the episode twice and foll ..."
Jun 4, 2009 on FoodNetwork.com
"The only 99 cent filters available in my area are the flat blue ones. The 20" x 20" pleated ones are $3.29 at the hardware store. Luckily it seems I'll be able to use them over and over... I also got by with just three. Two for the meat, and the 'cover'.
The fact they're re-usable a good thing, because this jerky is DELICIOUS and I anticip ..."
Mar 24, 2009 on FoodNetwork.com
"We love Alton on Good Eats, as well as his excellent hosting skills on Iron Chef America. I even bought his "I'm just here for more food" baking book as a gift for my son - a high-school culinary student.
We followed the recipe to a "T". At first I thought the dough might have been a little too dry, but I avoided the temptation to add more wa ..."
Jan 26, 2009 on FoodNetwork.com