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"A great salad! If pressed for time, grate (coarse) the celeriac and the apple and cube the cheese (use the best Gruyere available) into 1/3-inch cubes. Thank you for a great addition for those of us who love celeriac."
"This originally appeared in "Food and Wine" magazine (Feb. 2004) and it's a great recipe. I've made it for anywhere from 4 to 70+ people and it's always a success. Easy, easy, easy and always a hit. I like to use vanilla sugar for an extra "oomph". If you can get really fresh organic eggs from a local farmer, it's worth paying the extra $."
"A great recipe, especially when you're making LOTS of cookies for Christmas. Vary with cardamon, lemon zest, finely chopped nuts for a variety of tastes. I'd give this one 6 stars! Thanks."
"Wonderful! Make certain to grind your own cardamon if possible. The pre-ground "stuff" at the grocery store isn't nearly as good and has 1/10th the taste. Thanks for a great recipe."
"I really, really wanted to like this cake. It was sugar overkill and gummy consistency; didn't serve it. I'm hoping somebody else will make it and have better luck than I did."
"Excellent! Even better made with fresh tomatoes (2 medium-sized). Elimated the garlic (had run out) with no loss of flavor. Use 1 1/2-inch knob of fresh ginger root."
"Excellent! Great texture and flavor and extremely easy to put together. Doubled the dry mustard and used panko for the breadcrumbs. Used fresh Hatch peppers instead of the green bell and it added a little "kick". Attractive presentation, too. Thank you."