These lemon bars are great. I've made them twice and received lots of compliments both times for the combo of the graham cracker crust (you'll never make lemon bars with a different crust again) and the gooey lemon. Make sure you serve these with napkins around!

Reviewed On: Jul. 7, 2008

Good recipe! I've made this a couple of times, each time following the spirit of the recipe, but not the letter. I wanted the flavors of this recipe, but a more stew-like consistency. Both times I have used more sweet potato and chickpeas, a little less broth, and no rice, and it still turned out delicious. I also add a bit of red wine vinegar and brown sugar, which gives it a bit more tang and sweetness. I'm sure I use lots more spice than the recipe called for--I don't use measuring spoons and season to taste. The first time I made it, I used zucchini, which was great, but the second time I didn't have zucchini around. Instead, I tossed in a bunch of pieces of kale at the very end and took the soup off the heat. The kale wilted and cooked a bit but still had body to it and wasn't all mush. This is a good substitution and I definitely recommend it for someone trying to mix this up a little (or, as in our case, use a bunch of kale we got from a CSA share).

Reviewed On: Jul. 7, 2008

Excellent recipe! Use as many fava beans as you can stand when making this. I used homemade chicken broth, which made this risotto taste truly outstanding, creamy, rich, and would recommend others do the same if possible. (I just boil a grocery store roasted chicken carcass after we've picked off all the meat and freeze the broth in bags to be used for recipes that would really benefit, like this risotto.)

Reviewed On: Jul. 5, 2008