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"Very good. You can make it even better by making your own beef stock with the bones. Either remove them yourself or ask the butcher for them if buying boneless. Smear them with a little oil and a couple tablespoons of tomato paste; roast them for an hour at 400 F; put in a pot with twice their weight in cold water (about a gallon for 4 pounds of b..."
Jan 17, 2011 on Food.com
"I watched the repeat, and the recipe is correct - 8 cups is what was used on the show, both by narration and by eyeballing the pot used."
Nov 17, 2010 on FoodNetwork.com
"During the show, Aarti mentioned that the kefta was seasoned with zatar, a sumac, thyme and sesame seed spice. I don't see it listed here anywhere, although it would be an excellent compliment to the other flavorings.
The Raita sounds very good. Too bad this and the potato dish weren't really discussed during the show."
Jun 29, 2010 on FoodNetwork.com
"Using a pump bottle when making phyllo-based stuff occured to me, too. The problem is the butter, clarified or not, cools off in the pump mechanism and nozzle and solidifies. After just a few minutes, the pump stops working.
Might work for oil, but not a fat that's solid at room temperature like butter.
Clarifying the butter and browing it a ..."
Dec 2, 2009 on FoodNetwork.com
"I only made the soup, and served it with grilled cheese sandwiches. The soup is fantastic. I'm a big fan of ginger, and it's nice to see a recipe that isn't afraid to use it. Note that if you taste the soup prior to adding the cream, the ginger may be overwhelming, but the cream significantly reduces it's punch.
Next time, I would use plain veg ..."
Oct 28, 2008 on FoodNetwork.com
"I saw the recipe before the show it appeared on aired, and was intrigued enough to watch the show. The show's preparation seemed different - I didn't see any collard greens, or maybe they just weren't mentioned, as some others weren't.
The recipe as written needs to be a bit more specific about measurements. How much is a jar, or a can?
I us ..."
Feb 25, 2008 on FoodNetwork.com
"I had qualms about the amount of salt in this recipe, and should have paid more attention to them. Even the 1/2 cup of kosher salt recommended in the web version - way less than the 2 cups mentioned in the show - was excessive, and I only used about a third of the rub on the roast. I also pulled the roast out when it hit 120 F, scraped as much of ..."
Dec 31, 2007 on FoodNetwork.com