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.
"I have all of Ina's books and adore them. I have made many of her recipes which are "special", however in this case, even though it looked stunning I found it to be far to coffeeish. Now I make a dynamite brownie recipe using coffee and it just brings out the chocolate, this is far too much. You really notice it.Linda"
Oct 4, 2009 on Food.com
"At first try, I wasn't impressed, but if you wait a day and put in fridge to ripen, what a difference a day makes. They are 10 x better. Just don't eat them the same day you make them. They show their true taste a day or 2 later. Good."
Sep 7, 2009 on Food.com
"I was really looking forward to this recipe based on rave reviews. I am an accomplished cook and baker. I collect cookbooks, work in the field and have put together 2 cookbooks. I am knowledgable in kitchware, cookware etc. I made these 2 loaves in 2 emile henry loaf dishes. They came out looking beautiful. But with a capital B. the taste w..."
Jul 17, 2009 on Food.com
"outofthisworld. I used between 4 and 6 cups of a coleslaw mix bought at Bruno's in Toronto. Did not have buttermilk, celery seed. Used fresh onions. Did you 3 drops of franks hot sauce, mayo, milk etc. Also, added a bit of lemon juice. I thought, how good could this be. Well, it is soooo tasty. Can't wait to have it with southern fried chick..."
Jul 11, 2009 on Food.com
"Just made this yesterday morning and couldn't wait to try. 6 stars after tasting in the evening. Looked beautiful. Made in an Emile Henry loaf dish. Just delicious. Better than expected. I work next to Starbucks and this is 10 x better. Thanks to Todd Wilbur from Top Secret Recipes for creating this recipe. Linda"
Jul 6, 2009 on Food.com
"Very good. I used bone in, skin on chicken breasts. I made my own spice mix by French Tart in addition to using the TAGINE mix from Williams Sonoma. I added golden raisins. I used only 1 can of chick peas and that was more than enough. It took about 1 to 1 1/2 hours in my new Emile Henry Tagine (olive green colour. Served over Tyler Florenc..."
Feb 15, 2009 on Food.com
"He can do no wrong. I made this sauce and used to make the meat sauce recipe for his fabulous 123 lasagna and it is perfect. Do not use store bought anymore. E calls it his red sauce. Linda"
Feb 15, 2009 on Food.com
"Doesn't get much better than this cheesecake. I used 1 tsp. of cinnamon in recipe. Also made Wanda Beaver's (Wanda's Pie in the sky cookbook whipping cream recipe and piped using a star tip the whipping cream into a nice design on the pumpkin cheesecake. Fabulous. Linda"
Oct 13, 2008 on Food.com