As other reviewers mentioned, this is not a traditional, creamy mac 'n cheese. Though you could probably make it that way by adding in some cream cheese, etc. Anyway, after reading the other reviews, I added another 4 oz. of cheese (I used 2%, sharp cheddar), the italian style stewed toms, and also threw in a few dashes of garlic salt. YUM! Not gourmet, but cheap, yummy, quick and easy. And definitely family friendly...my 6 year old and 18 mos. old both loved it. Only other tips I would add is make sure to keep and include the juice from the stewed toms (will help with moistness/flavor), and I covered it with foil for the 30 minutes then boosted the heat and took off the foil for an additional five. Turned out wonderfully moist, and just a bit crispy in places on top. Thanks for the easy recipe...definitely a keeper for us! And something fun for the kids to make on their own someday.

Reviewed On: Jan. 6, 2009

This is one terrific sauce. I didn't have fresh parsley on hand so had to use dried (halved the amount), and it still turned out super! I did double (ok, almost triple) the amount of garlic, doubled the onion, and added sweet basil and a bit of sugar. But don't leave out the wine...it's part of what makes this sauce taste so great! And even with the paste, it's still not what I would consider a thick sauce (if you want thicker I would drain the tomatoes). I can't wait to try this on lasagna! And as for kid-friendly...my 2-year-old son ate TWO helpings of this over penne =). Definitely a new staple for us!

Reviewed On: Jan. 4, 2005

You truly need look no further for a chocolate chip cookie recipe! I've tried several over the years, and this is the only one that received several comments of "OMG, I think this is the best cookie I've ever had!" After reading through a bunch of the reviews, I made these modifications: refridgerate overnight, then let come to almost room temperature before baking (this makes a HUGE difference...I'd made my first batch the night before our big Christmas Cookie Baking soiree, and after we tried them the next day realized we needed to make more, and though still good, they weren't the same...soft, but not chewy)); cut the brown sugar to 3/4 c. and the white sugar to 1/4 cup. I also baked these on parchment paper, dropped them by the spoonful for smaller cookies (baking them for 13-15 minutes), and cut down the chips a bit. I also did a batch of half chips and half pistachios...fabulous!!! Thanks for the wonderful recipe, Elizabeth! Definitely one to keep in the family!

Reviewed On: Jan. 4, 2005