5 stars and 2 thumbs up!! Finally, a hollandaise without the double boiler requirement - and it's easy, perfect consistency...just excellent. My sauce turned out to be a beautiful orange-yellow color since I used super-fresh eggs, courtesy of my backyard chickens (thank you ladies!). We had it over bright green sauteed leeks with wild rice pilaf on the side and it made the perfect meal...colorful, tasty & extremely satisfying - my husband is still raving 2 days later :) Thank you for sharing!

Reviewed On: Jan. 6, 2012

Stellar pizza!! I make my own olive oil pizza dough out of "Artisan Bread in 5 Minutes a Day" so I used that instead of the frozen dough. I used only one 6 oz. jar of marinated artichokes (chopped up they are just the right amount). I sprinkled the pizza with about a teaspoon of Italian seasoning. Used 1 small can of sliced olives, rather than a full cup, and grape tomatoes instead of cherry. I left off the ham, and the pizza was a huge hit. Thanks for the recipe!

Reviewed On: Dec. 12, 2011

After reading everyone's reviews, I realized just how versatile & forgiving this recipe is...use what you have & don't worry about what you don't! I used vegetable broth instead of chicken stock. Added some sliced carrots and celery as I sauteed the onion and garlic (if you get a bit of browning on the veggies it brings out more flavor). I reduced the cumin to less than half of what's called for, and added dried thyme & ground coriander (sorry, I didn't measure...just a good shake into the palm of my hand). Fresh tomatoes cut into chunks & added at the finish are wonderful...along with a bit of coarse sea salt. Sadly, the cilantro I had on hand wasn't the freshest, so I decided not to use it...also left out the lemon juice...but will try both next time. This has just enough heat to not be overwhelming; this comes from someone who doesn't like hot, spicy food...in fact my husband was surprised that I was enjoying it, since the heat was just right for him :) Thanks for this recipe...it's found a permanent home in my recipe box.

Reviewed On: Oct. 15, 2011