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"This recipe was absolutely amazing. A classy and balanced, Julia Child-esque classic french preparation that beams in its simplicity. The tomatoes and lemon juice bring great acidity to balance the density of calamari steaks. I used the precut steaks from Whole Foods, flattened them a wee bit more, used olive oil(no canola on these thighs) and cut..."
"wow. This is definitely a keeper! I used 3/4 pound low sodium bacon, b/c that's what gives carbonara dishes their "kick," used shrimp AND scallops(breaded) and also used 3 onions(red onions) instead of scallops. I plan to cook this with shrimp next time (but will be careful, though, as shrimp is so easy to overcooked). I also dipped the seafood in..."
"This is amazing! I used italian bread crumbs and huge, juicy jumbo shrimp sliced in 1/2's and 1/3's, which you have to make sure to cook/saute only enough(the first time I over cooked the shrimp, but it was still amazing)."
"I'm sorry, but the seedless preserves tasted awful and ruined an otherwise delightful cake. I loved the cake flavor and frosting... but perhaps pureed raspberries, or jarred topping or even an extract-frosting mix next time. The preserves sounded like a good idea, but my entire family hated the raspberry-flavored preserve(though I even used a bit..."