So easy, so elegant. The texture looks a bit odd when you just have the peanut butter in the pan, but don't worry. Cool the PB or else it may mix together. I marbled in some white chocolate, too, just to elevate it a little - it looked very pretty.

Interesting recipe - it's very quick and simple and really should be called a shortbread. This is a great one to "dress up" for the holidays - dip in almond bark, drizzle something on it, throw on some sprinkles, and it is quite a chic little cookie!

Simple and delicious. Add some candied walnuts to the top to make it really stand out. Also good with some craisins during the holidays. Make sure to keep the size small because these are rather rich.

Very good! I added some balsamic vinegar and I would say that this is a great side dish but not too versatile. Avoid the urge to add more to it and enjoy it for its simplicity. Cilantro does pull it all together, though!

So pretty! This really made the Thanksgiving centerpiece unique (and delicious) this year. We made a big platter with purple kale below it and surrounded it with mini pumpkins and gourds, and served bread rolls out of the cornucopia itself, then people were allowed to tear in to the horn when the rolls were gone. This was fun, easy, and a very inexpensive way to get a ton of compliments!

This dish was fine. It got the idea of sweet potato casserole across without resorting to tacky marshmellows. However, it certainly wasn't a complex or gourmet dish by any means. To elevate it, add different flavors, a contrast with crumbled bacon and paprika maybe. The crust on top was phenomenal, though, and I would suggest doubling the topping just to add more of it. I baked mine in a souffle dish and it looked nice on the table, but this is not going to be my go-to sweet potato casserole.

This was rather bland hummus. I added more cilantro and paprika, but it still was salty and otherwise tasteless.

Pretty bland without the changes suggested by the other users. Even with them, doubt I'll make it again. It just tasted like a regular old soup, nothing special to recommend it.

Only needs three eggs, ought to be spiced up with paprika. Only needs half an onion. Use fresh zucchini.

These are pretty good, but not excellent. Interesting idea, good for a peanut butter craving, but it's just a little too much all at once.

Not hot enough! This recipe needs some horseradish, so add some hot mustard or some straight up horseradish. It was wonderful, other than that. I used it at my Mardi Gras party by making a pretty tray full of peeled, boiled shrimp, and dumped the sauce on top, garnished with some olives and tomatoes, and let the good times roll. Yum.

Pretty good, but add more lemon juice because it turns brown pretty fast. I added a mango, and it was a perfect contrast.

All the goodness of oatmeal in a chewy, marvelous little cookie. Absolutely wonderful!

Too soupy. Nice flavor contrast though. I added more cornstarch and try as I might it just didn't work out.

This recipe is good on its own. To escalate it to greatness means adding a few ingredients. I tried the filling before wrapping it up and it was so completely bland - not at all like the wonderful gyoza I had in Tokyo. So I added chopped fresh ginger, soy sauce, teriyaki sauce, and chopped fresh spinach as well as green onions. Then it tasted more authentic. Because the recipe is quite time consuming, it's much easier to make a big batch (triple or even quadruple) and sit around with friends or family and fold up dumplings together to freeze. I do that during the breaks and then during the semester and I can pull out delicious, home made food from my freezer. Yum.

The drink is good, but it could be made much, much more simply (and less expensively!) I went to cooking school in Spain and only used brandy and wine as the liquors. Add only enough brandy to cover the fruit mixture, then fill the pitcher halfway up with the other sodas, then fill it the rest of the way up with wine. Our teacher told us to use cheap red table wine because the complexity of the wine won't come out in a cocktail anyway - so save a few dollars there. It's also really nice to vary the fruit: try mango, blueberry, or kiwi next time. Omit the lemon - I've never heard of that in Sangria - and go for something more flavorful that you'll actually enjoy finding at the bottom of your glass.

This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving), and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate, which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!).

These are really wonderful! Remember to make them small - the first time I made them they were too big and the wonderful thing about these is that you are supposed to be able to just pop one in to your mouth - no biting it all up. I learned that lesson! Also, I had to add more melted butter and peanut butter to get the right consistency. The recipe as is was too dry and powdery. Otherwise, delightful!

This is pretty good on its own, but as the other reviewers have said, stick to just shrimp or just crab. I prefer shrimp because you can get the ready-cooked frozen shrimp and make the dish very quickly. Additionally, try adding pumpkin. One entire can of pumpkin. It is the same consistency and just adds complex flavor. I use corn in all bisques I make because it also works well. Furthermore, I use coconut milk instead of heavy cream because it is much healthier and has a nutty, rich flavor. Try these ideas next time!

Wonderful dish. The contrast between the salty, meaty pork and pecans with the sweet autumn pumpkin butter was fantastic. Try it without sugar; it really isn't necessary. I've made this dish for my very picky boyfriend who is "morally opposed" to eating "meat with sweet" as he says, and he loved it anyway.