Great technique with the spoon. I used small red potatoes and peeled them. Maybe next time I won't bother peeling them. I tried to cram all the potatoes in too small of a dish. I think if you give them some room they tend to open up a bit more so when you sprinkle of the cheese and breadcrumbs there is more surface area to catch the good stuff. Everyone raved about these potatoes.

Reviewed On: Dec. 2, 2007

These ribs are very different than what we eat in the States. They are not sweet at all but have a very distinct flavor that was oh-so-good. I used beef instead of pork ribs and cut them apart to braise all sides. I didn't have any beef broth and it was too snowy to go to the store so I made some chicken bouillon. They were great. I doubled the recipe and it fed 9 with leftovers. Easy as can be and yummy!

Reviewed On: Dec. 2, 2007

The title says it all - sticky and chocolaty! Yummy. I followed the recipe exactly (almost impossible for me!) except I doubled it and baked it in individual ramekins. They turned out soft & fudgy in the middle with a light crust all around. I was surprised when the tops caved in as soon as I took them out of the oven but it gave them a rustic look. I WILL make this again.

Reviewed On: Dec. 2, 2007