These turned out great with a few changes. I boiled the potatoes whole, with skins on, then peeled and passed them through a ricer. I used 2 russets, 2 eggs, salt, pepper and dried herbs. I added flour by the half-cup until the dough held its shape.

Reviewed On: Nov. 29, 2009

We always deep fry our turkey, so I made this gravy today. I did as some other reviewers suggested and made a roux with the fat, then whisked in the turkey stock and chicken broth. I used 2 wings and cut the recipe down accordingly, as there will be only 4 of us for Thanksgiving. I think something is wrong with the proportions, however, as I made a third of the recipe and came out with 1 cup of gravy (original yield=8 cups; 1/3 recipe should=more than 2.5 cups). Oh well, I have 1 cup of REALLY tasty gravy!

Reviewed On: Nov. 21, 2009

This is my go-to pizza dough. I think it tastes better than other recipes that call for hourlong rising. I only gave it 4 stars, though, because I alter the recipe. I usually half the recipe, as it makes two 12" pizzas. I mix the yeast, warm water and sugar and let stand for 5-10 minutes. Then I add in the rest of the ingredients. Once the dough comes together, I let it rest for about 10 minutes in an oiled bowl. Cooked on a pizza stone, each pie takes about 30 minutes -- crust comes out perfectly thin and crispy!

Reviewed On: Nov. 20, 2009