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"Definitely has potential with a little tweaking. I think the main problem is too small an amount - I couldn't really taste the barbecue sauce/spices except in the one bite where it happened to fall."
"Unbelievably delicious! This is like something you would get at a fancy restaurant. I made a half recipe for the two of us (plus we had leftovers), but used the whole fennel bulb. I am really glad I did, the fennel would have been too subtle otherwise. We really loved the fennel flavor in it. I ended up roasting the fennel with oil instead of boil..."
"This was a great combo to add to a veggie burger, better than the sum of its parts. I added less mustard (personal preference). The blue cheese really makes this special."
"I made a small batch of this, but still was able to try it in several ways. It was good on chips or a bagel, but the best way was on english muffins topped with fresh figs and toasted walnuts. The dip is great right when you mix it up, but you're right, the flavors really do intensify over the hours, not just the onion, but also the thyme and..."
"Great salad, the cheese is really special in it. For our tastes, I increased the vinegar to equal proportions with the oil and left the sugar out. You could still really taste the wine. Even for half a recipe, the dressing makes a ton, enough for at least a dozen salads, so plan accordingly."
"Good as written, but I also tried a raw version, and thought that was even better. Hard to go back to plain mangoes, the lime and salt at least are musts for me from now on."