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"I modified this a bit to use butter instead of lard, and I think I'd decrease the amount of pepper next time by half. Otherwise, delicious, and a unique cookie!"
Jan 3, 2012 on Food.com
"I made this using thawed "naked" Quorn cutlets for a vegetarian option, and only marinated them for four hours. It had so much flavor! Please keep Alex on, she is one of the only real chefs left with a cooking show on the network, and we think she is terrific. "
Dec 31, 2010 on FoodNetwork.com
"The ingredients are pretty spot on, except butter is always better than margarine as it helps the rolls brown. The recipe is written really poorly and leaves out important steps. Please visit my blog if you need better directions."
Dec 27, 2010 on Food.com
"For anyone who has had a Starbucks scone lately, it is a travesty that this recipe tries to associate itself with it. At Starbucks, I end up with dry, tasteless scones. This was flavorful and tender.
I followed the suggestions of many others and only made the spice glaze (adding vanilla to it and doubled the spices in the scone recipe."
Nov 7, 2010 on Food.com
"These were pretty good, although I skipped the step of sprinkling extra salt on top. I can't express how happy I'll be when that particular food fad is over.
Changes I made - I can't find straight ancho chili powder without garlic and onion in it where I live, so I had to just omit. But I found chocolate that had chilis in it, and was a per ..."
May 8, 2010 on FoodNetwork.com
"Delicious, and nice twist on traditional fondue flavors. I served it with homemade rye bread, cauliflower, and honeycrisp apples. Make sure you really do continue cooking it for the 15-20 minutes recommended for a much better texture. I used veggie broth to make it vegetarian friendly instead of chicken, as well as rubbing a cut garlic clove on ..."
Oct 20, 2008 on FoodNetwork.com
"I read the reviews before making this, and since I had to substitute red tomatoes, I halved the amount of vinegar. I also used slightly less oil because I was listening for a certain sound my food processor would make when the sauce came together the right way, and I think it could have used even less. I also found it a little on the salty side, ..."
Oct 2, 2008 on FoodNetwork.com
"Tossing the dressing with the hot potatoes and mashing them slightly makes a huge flavor difference. I've never had potato salad that had so much flavor, and I'll definitely make it again."
Jul 23, 2008 on FoodNetwork.com
"I tried this substituting half the cocoa for black cocoa, to make a truly dark blackout cake. It was wonderful, but I'm personally not a fan of the crumbs on the outside (even if they are traditional because they create the mouthfeel of dryness even when the cake is not."
Apr 14, 2008 on FoodNetwork.com
"I made these the first time four years ago and Christmas simply would not be complete without them. They are so simple but the end result is elegant and delicious. I use pre-made peanut butter and dip in melted chocolate chips, because I prefer the semisweet chocolate with the peanut butter."
Dec 17, 2006 on FoodNetwork.com