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"So easy and delicious! I made this to serve over pasta and sauteed scallops. Perfect for a quick meal during the week. Thanks for sharing."
"This recipe was very good. My husband loved it. It just didn't have the wow factor I was hoping for, but it's definitely a keeper. Thanks for sharing it."
"Excellent recipe! I doubled it and added a few extra herbs and spices, like dried celery, garlic, and onion and then topped it off with a bourbon glaze that I had on and and wanted to use up. I made this in large muffin tins so i could portion it out for lunches. It worked beautifully. Next time, I'll probably mix hoisin sauce, ketchup and a littl..."
"I made this on a cold Chicago winter night, and it was perfect! My husband loved it. I followed the recipe pretty closely by I did add some tarragon. Next time, I might make a little more of the gravy because I prefer my pot pie to be a little creamier. Thanks for the fantastic recipe!"
"This recipe was really good! Simple and easy to make. I served it as a side dish with chicken picatta. I forgot to add the bread crumbs of all things because I was trying to do 6 other things in the kitchen but it still turned out great. I'm sure it'll be even better with the bread crumbs. Even with my blunder, our dinner guests loved this dish an..."
"I thought this recipe was wonderful! The spices were well balanced. I served it with a garlicky yougurt sauce. The next time I make this dish, I will probably make a lot more of the crispy onions as they really make this and there never seems to be enough. Highly recommended healthy food."
"This is quite possibly the best apple crisp I have ever had the pleasure of eating. Folks, it really doesn't get any better than this! I used a combination of Cortland, Honey Crisp and Spy apples which was lovely, but it was the butterscotch was put this recipe over the top. I served it warm with vanilla ice cream. It's a keeper for sure."
"Thank you so much for posting this recipe! I made it once for my family using my MIL's compy of the cookbook and it was fantastic! It takes a little work but it is well worth it. As usual, Ina does not disappoint."
"I used a combination of breats and thighs for this dish. I substituted a 15 oz. can of spicy enchilada sauce (red) for the hot sauce but honestly, I should have added a few drops of hot sauce because it wasn't spicy at all. The flavor was very good and the consistency from being in a slow cooker all day was terrific. The best thing about this reci..."
"I first made this recipe in 1991 after seeing it in the Chicago Tribune. It is by far the best cheesecake I have ever made and my family agrees. It has become a holiday tradition. There are a couple of differences between my recipe and this one: 1) my recipe calls for only 1/4 c. sugar for the crust and 8 T. of butter. 2) The filling calls for 1/4..."