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"This is a great salad! It's easy to put together and perfect for dining on the patio on a warm summer evening."
Jun 22, 2009 on Food.com
"When I saw this recipe I thought what a perfect soup for one of our cold snowy nights! Boy, was I right! This is one delicious soup!I made as directed, adding a healthy dose of red wine for myself as I was putting it together. Your description rates another 5 stars...very charming!"
Apr 17, 2009 on Food.com
"I clipped this recipe from Bon Appetit years ago and have been making it and enjoying it ever since! It's a great side with burgers! I've used cubed frozen hash browns in a pinch, but cooking the potatoes yourself is really best."
Jun 4, 2007 on Food.com
"I can count on one hand the times I've made deviled eggs. Well, that's gonna change! These eggs are terrific! I love the flavor the tarragon and capers add."
Jan 29, 2007 on Food.com
"This is a wonderful, thick, meaty sauce that carnivores like myself will love! I used ground beef instead of stew meat, because that was what I had on hand. It was my first experience using pork neck bones, and I was pleased with the robust flavor they add to the sauce."
Mar 16, 2005 on Food.com
"I second the "heaven on a plate" description! Made exactly as stated, simplicity perfected."
Mar 8, 2005 on Food.com
"Excellent ribs! Fall apart tender, and easy to prepare!I bypassed the plastic wrap, and refrigerated the ribs overnight sealed in the foil, and just threw the whole thing into the oven the next day."
Mar 1, 2005 on Food.com
"Very flavorful meatballs! I used 2 links of Italian sausage, and I think that was just right. I did not see where to divide the ginger in the first step, so I just threw the whole teaspoon into the meat mixture and that was just fine. "
Feb 10, 2005 on Food.com
"Rita, this is great! This is the recipe I have been turning to when I want spicy, easy and simple to make. I have been serving this as a tostado topping, but the appetizer version would be a hit with my family, too!"
Jan 14, 2005 on Food.com
"I made these crisps this past weekend, and served them as a side dish with chili. I used 1 t each of oil and vinegar, and those amounts were just right.Easy and very tasty, and a recipe I will use often."
Jan 5, 2005 on Food.com