This is the dish that everyone always makes me bring to gatherings. It is so good, even people who rarely eat veggies will rave. Serve it with a risotto, such as asparagus risotto, for a wonderfully filling vegetarian meal (even if you're not a vegetarian -- I'm not). The leftovers can be thrown together and it tastes even better the next day, and can be used as a side dish with roasted chicken or some such. Fabulous, versatile dish.

Reviewed On: Jun. 26, 2006

Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!

Reviewed On: Jun. 26, 2006

This is a fantastic comfort food recipe. Not only did my husband, who, like me, has grown accustomed to "gourmet" from living in San Francisco for 10 plus years, love it, so did my 16-month old daughter! (For her I removed the chiles that were already cooked in and it wasn't at all too spicy for her.) I added a tad more chili powder, and probably a touch more salt, and it was perfect. I did find it easier to leave the biscuits intact rather than trying to separate them in layers. Just stretch them out a bit to fit the pan, and they should be flat enough. All in all, delicious!

Reviewed On: Apr. 4, 2006