Just finished my first bowl of this. I'm not a rice pudding fan in general, so was apprehensive...but this was delicious. I usually find it far too sweet, so in preparation halved the amount of sugar (and used dark brown). I upped the coconut and used cinnamon and cloves instead of nutmeg. It's quite runny even after making sure the temperature was at 160 as directed, and sitting for 15 minutes before serving, so I'm hoping it firms up further as it cools. Overall...simple to make with ingredients on hand and delicious.

Reviewed On: Nov. 15, 2011

Mmmm, chicken salad in phyllo! I scaled it down for two people, but otherwise followed the recipe. Delicious, and very rich; I couldn't finish. I still have a lot to learn about mastering the art of phyllo dough, so the presentation wasn't as elegant as I'd hoped. Still, it's worth another try.

Reviewed On: Apr. 23, 2011

I grew up on my grandma's corned beef and cabbage on St. Paddy's Day, which she overcooked until dry and stringy. Understandably, I shied away from corned beef and cabbage for many years, until persuaded to try it well into my adulthood. It's recipes like this one that have convinced me that corned beef can in fact be juicy, flavorful and delicious; thank you for rescuing me from a bleak culinary memory!

Reviewed On: Mar. 13, 2010