Real delicious, easy, and forgiving of improvisations. I found that measuring is largely unnecessary - just eyeballed the amounts and it came out delicious. I used more salt, closer to 3/4 teaspoon, more basil (just threw it in by the handful) and added balsamic vinegar to taste (for me, about 1 teaspoon). Finding it tasty, but lacking the zip I expect, I squeezed in about a tablespoon of lemon juice and BAM - perfect bruschetta!

Reviewed On: Oct. 7, 2009

Really good! I used frozen vegetables (peas and green beans), which cut another five minutes off the already incredibly short prep time. I also added a dash of sesame oil and ~teaspoon of minced garlic, which added a ton of flavor.

Reviewed On: Dec. 4, 2008

I love this lemonade - it's got the perfect blend of lemon sour and vanilla musk. I use one or two more lemons than the recipe calls for because I like my lemonade nice and sour, and I largely omit the rinds to avoid the bitterness of the lemon pith. I am always grabbing 10-12 lemons at the store to stock up for this recipe!

Reviewed On: Nov. 23, 2008