Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"Made this from leftovers of Ina's Perfect Roast Chicken recipe! We had the legs for dinner, then I used the breasts to make the salad. Didn't have grapes on hand so I substituted dried sweetened cranberries. It was almost too easy, and sooo delicious!
Double thank you's Ina!"
May 9, 2013 on FoodNetwork.com
"Finger-licking perfection! I had a 3.8 lb. "Mary's" free range, air cooled chicken (Whole Foods, $11.50, worth every penny! Because of the low weight, I roasted at 425 for 15 minutes, then turned it down to 375 for 1 hour. When the skin turned dark brown, I tented with a small piece of foil. It tested at 165 degrees. Let it rest fo ..."
Apr 30, 2013 on FoodNetwork.com
"Made this using the round, and contrary to one reviewer's experience, it was not dry at all. However, I used an ale, which turned so bitter that I halfway through, I removed the meat to another pan, added unsalted chicken broth & about 1/4 of the strained braising liquid back. Next time I will use a blonde beer. Not a beer drinker so I thought ..."
Mar 25, 2013 on FoodNetwork.com
"Just made these, they're great. I got kisses and thank you's!
I'm trying to incorporate coconut oil into my husband's diet so I used 3 T melted organic extra virgin coconut oil instead of butter. The coconut oil adds nice, subtle flavor to the taste. Served with butter and maple syrup, nobody noticed the difference. Taking cues from other re..."
Feb 18, 2013 on Food.com
"This one is worthy of your recipe box. It's delicious, healthy, quick and easy to make! I find that 1/2 lemon zest and 1/2 juice makes it lemony with less tartness. I also like to add about 1/4 cup fresh basil when available, really adds to the freshness. You can make it several hours in advance and keep refrigerated until ready to use. I hav ..."
Feb 1, 2013 on FoodNetwork.com
"Absolutely delicious! I made two breasts and the same amount of sauce, some of which I added to the spinach, there was nothing left over, in fact we were scraping our plates!
I substituted 1 C dry vermouth + 1/4 C water for the white wine, used half chicken stock and half cream, fresh curly winter spinach (incredibly sweet, especially the stems, ..."
Jan 27, 2013 on FoodNetwork.com
"Revised Review: I make this turnip mash recipe about once a month, and my family usually mistakes it for mashed potatoes. It's a low-carb, low-fat alternative to spuds. Since it calls for about 3-1/4 cups more milk than required, save the milk to use in corn chowder, corn / Indian pudding, creamed veggies, etc. The milk is naturally sweet ye ..."
Nov 20, 2012 on FoodNetwork.com
"This recipe is TOTALLY FIVE STARS!! That being said, and because I can never ever follow a recipe entirely, I substituted fat-free greek yoghurt for half of the sour cream, and used half & half instead of whole cream, threw a hefty splash of dry sherry in with the mushrooms & allowed it to evaporate before starting the roux. Also I added 1/2 pound ..."
Jun 28, 2012 on FoodNetwork.com
"I had "Roseville" olive mix from Whole Foods olive bar which contains a lot of delicious herbs and shallots, which I didn't want to rinse, & French provencale olives (which I rinsed but were still salty. I'm avoiding salt so I omitted the anchovies & capers, added 4 artichoke hearts & 1/4 roasted red bell pepper. The end product wa ..."
Mar 12, 2012 on FoodNetwork.com
"The overall recipe is great, but I deducted a star because I find offensive that he takes credit for a classic French recipe for "sauce tartare," (tartar sauce which is neither new nor did it originate in New Orleans, perhaps he explained that in his book... does anybody know?"
Feb 4, 2011 on FoodNetwork.com