I love the authenticity of the recipe, but not all of us have access to authentic ingredients. My grocery store had no phyllo so I had to use puff pastry. I cut the pastry into 3" squares and stretched the middle in order to get enough filling in, then folded them over and crimped the edges with a fork. Then I brushed the triangles with butter and sprinkled them with sesame seeds. In 45 minutes, they were beautifully browned flaky pastries, as delicious as they were pretty. People at the party I took them to asked me if I was a professional cook. Great recipe.

Reviewed On: Oct. 20, 2002

One of my favorite comfort foods, this soup takes some time (mostly to peel and cut up the squash, but it's worth it. I usually get one large or two small squashes and make a big batch. Sometime I add a dollop of homemade pesto instead of the herbs. Once I adapted it into lobster butternut bisque by coking the squash in stock made from lobster shells instead of chicken broth. And eight ounces of cream cheese is plenty.

Reviewed On: Apr. 12, 2001

If you're looking for a quick and easy and tasty way to prepare chicken, this is it. The best part about it for me was that I had all the ingredients on hand, and if I hadn't I could have improvised. Half a bottle of vinaigrette with Romano cheese, the remains of a bag of garlic and butter flavored croutons crunched in the Cuisinart, and that's all there is to it. In a pinch you could make your own oil and vinegar, add Italian spices, and dredge in flour and Parmesan. Great! I'll make it again.

Reviewed On: Mar. 12, 2001