4 Stars because it is a good start, but made better by sauteeing garlic with red pepper flakes and anchovy (yes, it dissolves and adds a nice saltiness). Either one or two filets or some anchovy paste, which is more convenient. Then toss with pasta and parmesan reggiano. Yum

Reviewed On: Nov. 20, 2009

This cake is absolutely delicious. I use a marble cake mix, and add 2 tsp. vanilla to the ricotta. Make sure cake is completely cooled before icing. Better to make at least a day ahead of time. Always a hit, wherever I take it.

Reviewed On: Aug. 2, 2009

I make this recipe all the time, it is delicious. A tip on stuffing the peppers, cut a small amount of the bottom "tip" of the pepper so that there is a small opening, this allows air to pass through the pepper when stuffing. Makes it a lot easier. I usually make about a dozen peppers, and freeze remaining stuffing mixture for next time.

Reviewed On: May 31, 2009