Nice - and easy! I served this with Greek salad, pita, and tzatziki sauce. A simply good summer meal. Thanks!

I'm on a fresh raspberry kick while they are in season and affordable! I liked this recipe as something different, but I would cut back on the sugar and vanilla next time and probably replace some of the milk with more sour cream. The result as written is very good, but it tastes more like a loose vanilla pudding than a 'sour cream custard sauce,' so it was different than I expected. Thanks for the recipe!

I just found out this year that I really like cooked radishes - and would recommend radish-lovers try them. This may not be the best recipe to start with. The cooking time is too long in my opinion, and they are going to be blandish as written. I steamed mine for about 5 minutes and added seasoning to the butter. Still, it all depends on your preference - I tend to like my veggies on the rare side. Thanks for the recipe!

Very good! I used jalepeno instead of habaneros because I didn't want to burn my face off. Also - teeny tip - I recently discovered jarred mango. I am normally a huge advocate of fresh fruit/veggies, but mangos in a jar are fabulous. No peeling, pitting, or wondering if it's going to be a pulpy or bitter little stinker. They seem a bit pricey until you realize how much mango gets thrown out because of the pitfalls. Thanks for the recipe!

This is the kind of recipe that always makes me wonder why anyone would choose to make frozen or boxed dinners. In the same amount of time, you've got an excellent, impressive dish that tastes like a human made it. I increased the chutney and curry, just because I like it spicy, and served this over rice with chopped cilantro and fresh chilled mango. Yum! Thanks for the recipe! :)

Great idea! My luck with bone-in chicken on the grill is really awful, so I just barely let my chicken kiss the grill and then moved it to the oven on 325 convection for 40 minutes. Turned out perfect, juicy and yummy. Thanks!

Very good - but a little on the strong side. I would cut back the fresh garlic by 1 or 2 cloves. Otherwise very nice - thanks!

Yum! I made my own honeyed cream cheese and sprinkled toasted walnuts on the finished peaches. I did end up finishing these in the oven for about 10 minutes as I was afraid to burn my peaches before they were done on the grill (unless your peaches are very ripe you will need to cook them a little longer than stated). Thanks for the recipe!

Very good - but pre-toasting the bread is a must. Thanks!

This is really good, with even better potential. I ended up adding canned diced tomatoes and fresh basil, and broiling the cheese on the top for a few minutes. The base is great with room for lots of different additions. Thanks!

There is a great mix of flavors and textures in this recipe if you don't blow it by following it too closely (ha!). The lime and vinegar are definitely strong, even for a lime and vinegar lover like myself. I ended up adding sugar at the end to even up the field a little, but the consistency of the sauce was great as written (I was a little surprised at that - I thought there might be too much cornstarch). I like my veggies barely-done to crisp-tender, so the 6-8 minutes on the carrots and peas would have killed this recipe for me. I also added mushrooms and zucchini. I cooked the pork first and set it aside, then did the mushrooms, added the carrots for a few minutes, then the zucchini, snap peas, and pork in just to heat through (which got my zucchini and peas just the way I like them). I like the spice and the overall flavor, but definitely had to play around with this to get it where I wanted it. Thanks!

Very good! The crust is awesome. If you are having trouble with your crust coming together, keep mixing it. I mixed mine in the stand mixer and it comes into a ball just fine. You will need to chill it as directed or it is a little sticky to deal with. I made individual tarts because there were only 2 of us. I used Smuckers Seedless Red Raspberry Jam and it set up beautifully. This dessert is not overly sweet (yes!), so it was a perfect platform for a little chopped white chocolate (dark chocolate would also be great), but it is delicious as-is. I think this is a great recipe for any fresh berry or fruit. Thanks!!

Yum! I'm no expert on chimichurri, so I won't even pretend to be. I am, however, somewhat of an expert on deliciousness - and this has it. Thanks!

Excellent! I found 6 minutes per side to be too long for most of my vegetables, but I tend to like mine underdone by some standards, so... Thanks for the recipe!

Cheesecakemama gave me this recipe on the Recipe Exchange more than a year ago, and I have made it many times with excellent results. This is now my no-fail, turn-to method for perfect cheesecake - and if a bungling baker like me can do it, anyone can. Thank you! xo

Very good soup. I had some leftover white corn on the cob to use, so I hunted this one down (I'm just dumb enough to spend $25 on crab in order to salvage $2 worth of corn, haha). I added more spice to this and cut the cream back to 1 cup. Great texture, and very rich! Thanks for the recipe!

Very good! I cut my cauliflower a little larger because I don't like it too well done, and cooked it for about 20 minutes. Thanks for the recipe!

Excellent! I may have used more than an ounce of tomatoes because I had no way of weighing them, but otherwise followed the recipe. We had this on rib-eye steaks the first night and made tomato-garlic bread with it the second night. Awesome, thanks!

I made this cake twice in one day. If you want your cake to look like the photos, do not use a 'pudding in the mix' cake mix (Pillsbury). The cake will taste fine and is very good, but the batter is too dense to rise through the ricotta. Being a curious customer, I had to try it again with a Duncan Hines mix, and it turned out perfectly. The cake fills a WHOLE 9x13 pan, so I added the frosting to each piece as I served it rather than end up with smashed frosting from storing it. The cake itself is not very sweet, but the textures are fantastic. We ate the first cake within a couple of days and froze the second. It thawed beautifully, and we're working on it now. Thanks for the recipe!

Nice! I really like the heat of this. I used rice vinegar instead of white because it made sense to me. Otherwise made as written and we all really enjoyed it. Thanks!