This was a big hit at Thanksgiving. It's sure to be a staple at my table. Thanks!

I'm not a big fan of cranberry sauce, but I made this anyway for Thanksgiving. It was quite good. It's a keeper. Thanks!

This is really good. Thanks!

I liked the rub but I didn't really enjoy the BBQ sauce, too much vinegar and very watery. I ended up adding more sugar and more tomato product to sweeten and thicken it up. Thanks for the recipe though. It's a good starter.

Very good. Next time though I'll only make half the crumb topping. It was way too much. Thanks for the recipe.

This was absolutely delicious. I'll also use the base of the soup to make New England clam chowder. Fantastic. Thanks for the recipe.

Way too sweet. Ketchup is sweet and pineapples are very sweet, there's no real need for 3/4 cup additional sugar. If I make it again I'll cut the sugar in half.

Delicious. Thanks for the recipe.

These are very sweet. I would definitely cut down on the sugar next time.

Delicious. very buttery. Although I followed the suggestions of MarcieJ (using chilled butter) I wouldn't do it again. The cookies were too crumbly and were difficult to form into a ball. As a result they cooked really flat and broke really easily. Great taste though.

This was good but not great. If you use more tahini (like 1/4 cup) it will be smoother and have a richer taste.

I'm not sure what I did wrong but this was definitely not the moist ham that everyone else seemed to make. I followed the directions exactly and the meat did not fall off the bone. It was tasty but not succulent. I bought the shank with its skin on and that's how I cooked it. I only removed it right before adding the sauce. I did like the sauce though that's why I gave it 4 stars. Thanks for the recipe. Next time I'll try cooking it without the skin.

This is terrific. Just like in a Japanese restaurant. The only thing I did differently was to make the dashi broth from scratch using a recipe I found on-line. Here it is for those of you who want it: 1 piece kelp (konbu or kombu), approximately 5 square inches (12 centimeters) or 10-12 grams, 1 cup bonito (katsuobushi) flakes, 5 cups cold water Wipe konbu with a damp cloth to clean. In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (do not boil) pull off heat and let stand for 5 minutes. Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through fine mesh strainer. It can hold in the refrigerator for 2 weeks. Thanks for the recipe!

Delicious. Thanks for the recipe!

After first making the sauce I thought it was just alright, a bit too sweet. I didn't add anything extra though as the recipe stated it would improve with time. After 2 hours it was still a bit too sweet but I used it anyway. I'm glad I did because it was excellent. The flavors married when heated. It was still sweet but not so that it was overwhelmingly. So don't despair and alter the recipe before cooking it. Angie, thanks so much for the recipe.

I loved the cinnamon roll itself but I did not enjoy the frosting, probably because I'm not a huge fan of cream cheese. While I'll look for another icing recipe I will definitely keep the dough recipe. Thanks!

Absolutely delicious. Don't listen to the people who said this comes out dry. It doesn't. They probably cooked it too long. You should use a thermometer, however, to avoid this. I pulled the roast out when the temp read 130, and it eventually climbed to 145, or medium rare. I did double the spices as I like lots of flavor. I will use this recipe again. Thanks so much!

Yummy! And I don't even like oatmeal cookies.

I don't understand why everyone loves this recipe. I made it as is and it came out very boring and flat tasting. I had to add lots of salt/pepper afterwards to make up for the lack of flavor. I would follow Corrine's suggestions next time-coat the beef in flour, brown it and add seasoning- which probably gives it a nice richer flavor. I wanted to see if just throwing things in a pot would produce the same result as taking special preparations to enhance flavor, not surprisingly it doesn't. I'll be looking for a different recipe.

1 word. Perfect! Thanks for the recipe Al.