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"I just made this for dinner tonight, and it was SO GOOD!!! The only change I made was to substitute 1 onion (cut into eighths) and a few smashed cloves of garlic for the shallots, since I didn't have those on hand. The chicken was perfect, the potatoes were just the right texture, and the sauce was out of this world. Thanks so much for sharing!"
"This recipe was SO good! I admit the Hungarian paprika we currently have makes me nervous (it says it's "sweet", but it's kinda hot to my wimpy senses!) so I used 1 tb Hungarian and 1 tb California sweet paprika. I also followed the suggestion of a couple reviewers and deglazed with ~ 1/2 c merlot after caramelizing the onions. *I* thought it was ..."
"I'm often tempted to tinker with recipes, but I made this one *exactly* as printed, and it was AMAZING! I especially liked that the mushrooms were left big enough that I could eat around them (I'm picky) and leave them to my fungus-loving husband. This one is going in the all-time keeper file, for sure. Thanks for sharing!"
"So easy and delicious! We don't have a good Mexican restaurant in my town, so it's great to know I can now satisfy my queso cravings whenever I want. Thanks for sharing!"
"This is only getting 2 stars because the rub is *amazing*, otherwise it would just be 1. Unfortunately, contrary to the description, size DOES matter. Maybe not for smaller roasts, but definitely for larger ones. I should have gone with my gut and used the meat thermometer, but the overwhelming positive reviews blinded me to sense. I used this rec..."
"Very tasty and easy! I cut the hoisin (as mentioned by others) to 2 tb and upped the soy by about 1 tb. I also only used 1/4 tsp red pepper (I'm a spice weenie) and my husband adjusted his serving's heat using chili paste. We enjoyed it immensely, and will definitely make it again! It's a great recipe that can be adjusted in all sorts of ways acco..."
"Fast, easy, and delicious! We didn't have any green onions on hand, so I used about a tablespoon of dried chives instead. This is going in my "keeper" file!"
"I'm not a mushroom fan, but I made these for my husband and he repeatedly told me that they're "awesome". I followed the recipe exactly, and the ease of preparation my husband's very vocal enjoyment = definite keeper! Thanks for sharing!"
"I found this recipe while looking for new salad dressing ideas, and it makes a GREAT salad dressing. But I saw that the note mentioned tofu, and a lightbulb went off. I added about 1/4 - 1/2 cup vegetable broth and turned this into a marinade for baked tofu. AMAZING!!! This will be my go-to from now on! I did substitute 1/2 tsp jarred fresh ginger..."
"Fantastic! I have tried Alton's method for baking brown rice, as well as Cook's Illustrated (they're similar). I don't know what difference the eggs and cooking 30 minutes uncovered does from a science perspective, but the end result is clear: this method makes better brown rice! I say this as someone who *loves* brown rice, not someone hoping to..."