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"This is like eating out at home! I roasted the peppers under the broiler because I find holding them over a gas grill can give a bit of an off-gas flavor to the pepper. I also used fire-roasted canned tomatoes and I used a flavored vinegar as the acid instead of lime. The immersion blender comes in handy to complete the soup right in the pot. Deli..."
Aug 7, 2011 on Food.com
"This is an easy recipe and tasty (even with the regular grocery store beans. I soaked and cooked dried cannellini beans in my crock pot according to recipe#354834. This dish is good warm or cold and is great even for those of us without the bean pots or heirloom beans. Thanks for posting!"
Apr 12, 2011 on Food.com
"Always great to see Cook's Illustrated recipies! This was delicious and tasted better the second day. Thanks for posting!"
Jan 25, 2011 on Food.com
"So easy and tastes exactly like how I was expecting. We ate with teriyaki chicken and steamed rice. Thanks for posting!"
Sep 29, 2010 on Food.com
"Simple and delicious. We enjoyed this as a cold salad, using fresh summer corn, tomatoes, and basil. If you want to make a creamy sauce, reserve 1/2 cup pasta water before draining the pasta, then mix the pasta water back into the salad. Thanks for posting!"
Jul 20, 2010 on Food.com
"We made this recipe using red peppers that we roasted ourselves. Even with the home roasting, this recipe is very quick, simple, and tastes gourmet. Try a quick vegetarian meal using this pesto with sauteed summer squash, pasta, and parmesan cheese. Thanks for posting."
Jun 1, 2010 on Food.com
"I can't think of any other cocktail that my husband not only liked, but talked about making again while we were still drinking them. We'll be making for our summer cookouts. Thanks for posting!"
May 31, 2010 on Food.com
"Delicious! I had everything pre-cut, which made this come together super quick (plus I used my immersion blender right in the pot. I used low sodium chicken stock rather than the water and chicken soup powder. This was quick and very tasty, two requirements for a after-work meal. Thanks for posting!"
May 8, 2010 on Food.com
"These are special-occasion cakes because these require quite a bit work and use a lot of bowls. I made these as a dozen cupcakes and baked for about 28 minutes. I made several minor changes to the ingredients but the citrus zest and the fresh ginger are critical. Also, even though the temperature seems low, these baked up nice and moist. Thanks fo..."
Jan 22, 2010 on Food.com
"I need to play with this recipe a little but it's refreshing and elegant. Thanks for posting!"
Jan 20, 2010 on Food.com