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"OMG this dish is fabulous! I can't see myself making pot roast any other way from now on. I did cut back the salt to barely nothing, because we normally do that to all recipes anyway, so I can't really comment on whether I think it was too salty as written. Thanks, Ina!!"
"This lasagna was good, we'll definitely be making it again but we both agreed that it was slightly lacking in flavor. I think we'll add some dried Italian spices and maybe some red pepper to spice it up a bit. Also I like a bit more mozzarella but that's just a personal preference. I cut my squash in tiny matchsticks on my mandolin slicer and ""
"I've made this recipe 4 times now, it's really really good. I use olive oil instead of duck fat (where do you get duck fat?), and substitute beef stock for veal stock (again, not easy to find around here). The meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!"
"I've made this recipe 4 times now, it's really really good. I use olive oil instead of duck fat (where do you get duck fat?), and substitute beef stock for veal stock (again, not easy to find around here). I braise it in my dutch oven on the stovetop for 1.5 hours and the meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!"
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