This is a really good base recipe, but modifications needed to be made. It really depends on what your idea of a good brownie is. Mine is fudgy and rich, not cakey and bland. Unfortunately, as is, this recipe is the latter. However, by reducing the eggs to 3 (I was afraid to try it with only two, but I may next time), making the sugar 1 cup brown and 3/4 cup white and upping the chocolate to 6-8 oz (I've tried it with both and both are great, but 4 is way too little for us) then this recipe becomes a winner. I did not add nuts 'cause we don't care for them.

Reviewed On: Jan. 8, 2012

I've never had bok choy before and found this delicious recipe. I only used 1/2 a pound, so I scaled down all the ingredients. I used all the ingredients except the red pepper flakes, but used them my own way, like I minced the ginger instead of grating it, and I added a drop of chili oil and olive oil instead of vegetable. The only other difference is I cooked the bok choy in the sauce rather than afterward. It was excellent. The sauce is amazing, and I wish I'd made more. Next time. :)

Reviewed On: Mar. 3, 2011

My daughter and I didn't care for this. I made it exactly as listed and it may just be our taste, which is why I hate giving it a low rating, but I need to be honest. There was too much dressing, which is the part we liked the least. Potatoes soaked (which is how it tasted and what happened as it sat for a bit) in vinegar is not tasty. It might have been better if I roasted the potatoes, but it's not something we'll be trying again.

Reviewed On: May 9, 2010