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Paris suburbs, France
Cooking, Baking & looking forward to 2 weeks with my sister and summer in th US.
Paris suburbs, France
Joined: Oct 22, 2005
Birthday: May 13
Added Recipe Photo to Easy Kulfi (Ice Cream Without an Ice Cream Freezer!)
"I made this tonight because I LOVE kulfi. I tweaked the recipe as follows: For a first test run I only made half the recipe. To that, I added the slice of bread another reviewer recommended as well as pistachios (about a handful) and lots of freshly ground cardamom (about 20 pods). This came out beautiful and JUST like the best Kulfis I have had at..."
Jan 27, 2013 on Food.com
Saved Recipe Easy Kulfi (Ice Cream Without an Ice Cream Freezer!) by spatchcock
Jan 26, 2013 on Food.com
Reviewed Tom Kha Kai (chicken Coconut Soup)
"I won a contest with this recipe. Yes, the winner. Me (and KitchenManiac). A few changes made: I actually let the first step simmer for a long time because I wanted the flavors to really mix (about 1 hour on very low heat). I also I added the fish sauce in the first step, too - I think nam pla needs time to mix and mellow into every dish, even if t..."
Jun 10, 2012 on Food.com
I live and work in Paris and am a complete cooking addict.
We'll i actually quit work a month ago to go back to school. I'm going to do a Master in Marketing and Event Planning. I'm so happy!!
I make lots of cookies, cakes, muffins, pies and loaves because I really enjoy baking, but I make everything, mostly on a whim. I have "periods" just like artists do (how pretentious of me): a lamb period, a pumpkin period, a pie period...and so on. :-)
I have a terrible sweet tooth - as do my workmates for whom I love to bake - but I also strive to make weekday dinners special and healthy, though it helps to live with someone who is willing to taste just about anything I make !
I'm getting into decorating cakes as I strongly believe that birthday cakes should be extra special, but I'm a very newbie noob and taking it very slowly.
One of the challenges of using Zaar is that I can't always find all the ingredients required (sometimes I've never even heard of them!) and so I am a pretty good substituter/adjuster of recipes. But it's terribly frustrating to be unable to make a recipe for lack of ingredients. So I guess that would be my pet peeve, along with doing the dishes, of course.
My rating criteria is as follows:
0 stars: Sorry, there's nothing I liked about this.
1 star: Not bad, but not very good either. Something in this dish, recipe seems like a good idea, but got lost along the way.
2 stars: I appreciated making this, but I don't think I'll be making it again.
3 stars: Quite good. I might make this again.
4 stars: Very, Very good! This has been adopted into my family cookbook.
5 stars: Absolutely oustanding. Just perfect. Worthy of being on the menu of my favorite restaurants.
(La pierre a four in Biot, Cote d'azur and Au Petit Vatel in Alencon
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I have just stumbled upon Zaar's rating criteria so I will be using that from now on. Here's a link to them :
I love to eat so many things that I couldn't possibly just select one, but let me try. I love Hungarian Goulasch and Pot-au-feu. I also love alot of what my mom makes for me when I go back home (to Venezuela, that is!).
If there is one dish I am famous for it would be Oreo Cheesecake (a recipe I found on Zaar, of course!).
As mentioned above my favorite restaurants are La pierre a Four in Biot, Cote d'azur and Au Petit Vatel in Alencon. They're both amazing!