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"I would have never thought of putting a vinaigrette on steak, but I think it is delicious. Of course, I'm not a chef. However, I can't find this cut of steak in my city anywhere, but I really like this recipe with any cut of steak. It was Chef Flay's idea to put honey on fried chicken and I was surprised at how much I like that, too."
"I absolutely love this recipe and every other recipe I have tried from Extra Virgin. I always follow the recipe exactly the first time, if I have confidence in the chef and in this case, I do. What I particularly appreciated about this episode, is that Gabriele said he wanted his grandmother to know he learned from her. It made me appreciate my la"
"I would have never thought of a sweet sauce for fried chicken. The pink peppercorns are what made the sauce so special. The combination with the lime is amazing. Pink and white peppercorns are my favorites. I think the flavors are sophisticated and subtle. Every component of this recipe was delicious.
Bobby Flay is by far my favorite chef. I just"
"I absolutely love this recipe! I follow the recipe because the chef is the expert here, but I resorted to tomato sauce in a jar because I work full-time and don't want to spend the entire evening in the kitchen. I imagine chef Flay's tomato sauce would have made it even better.You won't be disappointed if you try this."
"I absolutely love this recipe! I follow the recipe because the chef is the expert here, but I resorted to tomato sauce in a jar because I work full-time and don't want to spend the entire evening in the kitchen. You won't be disappointed if you try this."
"I made this and my family and I loved it. I made it according to the recipe, because if I didn't, I shouldn't be writing a review. The only reason I didn't give it five stars is because I am trying to cut down on the amount of butter my family consumes."
"Salmon has never been a favorite of mine, but I tried this recipe because of its availability and health benefits. I like this so much I make it for myself for dinner several nights per week. I cook more than I need for dinner and have it cold the next day in a salad with a lemon vinaigrette."