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"So easy to prepare and everyone loved it (even the 5 and 7 year olds). I did have to keep adding water though so it wouldn't get too thick (after the 4 cups of broth) - about 4-5 more cups in all. I just tossed in a little more salt with each water addition. Delicious!"
"So easy and delicious! A nice step up from just opening a can of nuts for your guests and take almost no effort at all. I'll make these again."
"I've made these a couple times for dinner parties, always to rave reviews. I don't eat pork so I use turkey or chicken sausage which is delicious. Ina's recipes never fail me!"
"As always, Ina hits it out of the park!""
"I love to serve this when I'm having both vegetarians and meat eaters to dinner. I grill a steak for the meat eaters and they eat the lasagna as a great side and the veggies eat it as a main dish. I use 5-6 portobellos (I used what the recipe called for the first time and didn't think it was enough). I also add grated Gruyere and mozzarella to ""
"I quadrupled this recipe for a party and it still wasn't a huge amount of soup, so I would definitely double this recipe for a regular family. The soup is delicious and super easy to make. I followed the suggestion of other reviewers and deglazed the pan with white wine after cooking the leeks and potatoes and I think it really added depth to th""
"I doubled this recipe for a party and it made an enormous amount of soup. Lots in my freezer now. It was the hit of the party - absolutely delicious! I added a bag of frozen corn but followed the rest of the recipe exactly. On the side I served crumbled tortilla chips, shredded cheese, sour cream and avocados for toppings. I'll definitely mak""
"I just made these for Thanksgiving and they were a hit! I left out the garlic because that didn't sound right to me in these, but left everything else the same. They were so moist and sweet. I loved the corn in it and the sun-dried tomatoes made them stand out. They took quite a bit longer to bake than the recipe says - at least 25 minutes. I""
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