I love these! They turn out more like cake when I make it, but it's the best cake I've ever had! And the frosting is delightful as well. Make sure you don't drain the shredded zucchini...include all the liquid!

Turned out perfectly! Quite delicious! I scored the meat with a knife (about 1/8") in a criss cross pattern, rather than use a fork.

Good, a very hearty soup. I'd probably add more broth in the future. Thanks for the recipe!

Good, but a little too heavy/greasy. I added some lemon zest (about 1/4 of a lemon as that's all I had in the house) and think I'd add more in the future. I got 11 standard sized muffins out of the recipe. Thanks for the recipe!

Delicious! I didn't have any tarragon, so I used fresh lemon thyme and it was perfect! Yummy, thanks!

I followed this recipe exactly and it was truly outstanding! I didn't have enough bok choy but I still made a full recipe of the sauce so it was pretty "saucy". I just let the bok choy sit in the sauce for a minute or two and then removed it to a separate serving dish. Outstanding! I didn't even think I liked bok choy before this!

Proof you just can't go wrong frying something in butter! This was outstanding, and my husband and I aren't huge parsnip fans. We've been trying to eat local foods in season, and all winter I avoided parsnips except mixed in with lots of other veggies to the point where you can't even taste them. Finally, I saw what is probably the very last parsnips of the season, and I decided that I had to stop being a wimp and give it a go. And boy am I glad I did. Even one of my 2 year old twins ate this up, which felt like a small miracle. My only problem now is that I'm going to have to wait until next winter to eat this again. Well, I guess it's good to have things to look forward to in the winter! Thanks for the delightful recipe!

Really outstanding! The mushrooms came out so divinely! The only thing I would consider changing in the future is to pound the chicken thinner. But with the shorter cooking time, I'm not sure if the mushrooms would end up so perfect. If I get brave enough to try it, I'll update! Thanks for the delightful recipe!

Very good! I had to add about an extra cup of liquid, and I still thought it was pretty thick. Good, but I was just expecting something a little more soup-like. I don't know why, the title clearly says "chowder"! Anyway, it was delicious and I'll certainly make this again. Thanks for the recipe!

Pretty good, and certainly easy! I doubled up the garlic and cheese, and used 5 tablespoons of butter (as suggested by previous reviewers to increase the butter. Thanks!) I did need to use all the milk, and I still think the final scones were a bit dry. It was easy, though, and pretty tasty, so thanks for the recipe!

This was pretty good. I followed the recipe pretty closely, although I did drain about 1/3 of the bacon grease before adding the snap peas. I thought the snap peas ended up overcooked using the cook times in this recipe, although I will admit I like very crisp veggies. In the future, I will immediately add the sugar and vinegar right when I add the snap peas. It was distressing to me to watch the peas loose their beautiful bright green color as the vinegar was reducing. Also, I thought it was slightly sweet, and would probably only use half as much sugar in the future. I did buy Sugar in the Raw, but I'm not sure why you couldn't use regular sugar, or even honey. Of course, since I had to buy a box of 100 packets of Sugar in the Raw, I can make this recipe another 33 times before I have to worry about what kind of sweetener to use... Thanks for the recipe!

Very good sugar cookie. Kind of plain, but I mean that in a good way. It was a very sturdy sugar cookie...perfect for making cutouts with two year old twins! We didn't end up with any broken cookies, which is something of a miracle! Thanks for the recipe!

Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!

Very good! I used frozen blueberries, and added an additional unpacked 1/4 cup of brown sugar. Taste was a bit tart, a bit cinnamon-y, and very cranberry-ish. Yummy! Good warm and cold. Thanks for the recipe!

This was one of the most delicious recipes I've ever made, and I'm not even a big fan of pork. I had to make some substitutions based on what was in the house...used many of the component herbs, but didn't have herbes de provence. Had to use sherry instead of cognac. Used white button mushrooms instead of porcini. Anyway, it still came out perfectly. My husband and I both raved about how good it was. The honey was an especially great addition to the sauce. I had my doubts and used a little less than the recipe called for, but it added such depth and a delicious sweetness to the sauce. Thank you for the recipe!

Tasty, but a little dry. I think if you added some grape tomatoes sliced in half it would add a little more liquid and a slightly different flavor that would push it over the edge to great. I'll definitely try it again with that addition. Thanks for the recipe! ETA: I made this again and added tomatoes. Really perfect. Also, I've made it once with broccoli and once with broccolini. My vote is that the broccolini is fine, but don't bother going out of your way if you can't easily find it. The broccoli was also quite good. With tomatoes added, I'd consider this a 5 star recipe.

Good base recipe. I jazzed it up with sauteed mushrooms, garlic, and peas. Turned out yummy, although still slightly plain. Would probably add even more garlic plus some sauteed onion in the future. Thanks for the recipe to get me started!

The veggies for this dish were really outstanding...I've made them twice already. The polenta was a bit plain and needed a little more pizazz to make the dish outstanding. Thanks, though, this was a really fun and interesting dinner and I'll certainly be trying it again with some changes based on our own tastes.

I made this following recipe ingredients and quantities. However, it was rainy so I made a last minute change in cooking method and sauteed the mushroom caps, then added the topping and broiled for about 5 minutes. This turned out good, but lacking the zip to make it great. I saw from the reviews that a lot of people added cheese, and I think I'd do that next time too, as well as some sauteed onion and perhaps even some crumbled bacon. This was good enough that I'd like to try it again with some additions, so thank you for the recipe!

I hate to be the voice of dissent, but this really didn't turn out for me at all. I followed the recipe exactly: used frozen peaches, cooked over a medium gas grill for 10 minutes, flipping after 5 minutes. Well, when we opened the packet, the peaches were still cold, but everything had a smoky, burnt smell and flavor, although nothing was visibly burned. We put it in the oven for about 10 minutes, which warmed up the peaches a little, but the taste was still kind of smoky/burnt tasting. The texture and color was beautiful, but everyone in our house ate around the peaches and only had the vanilla ice cream. Thanks anyway for the recipe.