Truly the best homemade cornbread I have ever had! I did make a few changes - used 2% milk instead of half and half, and I like sweet cornbread but not super sweet cornbread so I didn't add the vanilla, and cut the honey a little bit. I make up for it by always using honey butter on my cornbread. Overall I don't know if I will ever make another cornbread recipe.

I was out of artichokes, but loved it anyway! I toseed in some diced cucumbers and added lots of olives. Will make this again.

This didn't have enough oompff for me. All I tasted was the garbanzo beans - so I doubled the tahini and the lemon juice. I don't ever use canned beans I use dried beans which I have cooked and soaked, this is the first time I didn't think they translated well into a recipe. I am going to add fresh parsely to the leftovers and serve as a spread on an olive sandwich.

I wish there had been even more butter and garlic, but that is my only suggestion. Also I used it with baby bella mushrooms and I made 20 for 4 people - they were gone! I got 1.

I didn't really like this soup. I made mine with fresh ingredients instead of canned - so maybe that was why it was bland (doesn't make sense, but I'm trying to come up with a reason). The 2nd day I added much more spices to make it more of a black bean pumpkin chili - chili powder, onions, jalepenos, cumin, corn and more tomatoes and it was very good. Next time I try something like this I will not puree it, I think I would have enjoyed it better with more texture.

Pretty good - but not as good as the fried plantains I remember from being in the islands. I don't know what my friends mother did to them to make them sooooo yummy. But I will keep making these when I have plantains.

OK - the polenta was a 5, the sauce was a 5, but I did not like the nut and shrimp combo. I am typically very adventurous when it comes to seafood, it just didn't do it for me. I will make the sauce again, just not to put over shrimp.

I wanted to like these so much. I made them over a month ago and have tried to figure out what I disliked - but the truth was that I disliked the flavor. I made 2 minor changes - I used roasted green peppers instead of red peppers - though I did use a sweet variety. I also used a hard turkey ham instead of prosciutto. I use the turkey ham all the time, so I don't think that was the reason either. Sorry Nicholas - I wanted to love them!

Classic is a good word for these. They are not fancy or elaborate, just plain old good waffles. I made a double batch and froze most of them so I can have waffles whenever I want.

I made this with red lentils and it came out beautifully. Just what I wanted for dinner!

I really liked these, but the whole process was a little strange. The flavor was good, and the guests ate them up, but the next time I make them I will use the puff pastry cups. I tried it both as written in the directions and as one reviewer mentioned stuffing the triangles. both ways didn't get enough filling for me and I ended up with huge bites of puff pastry with only the middle bite with filling. I would highly recommend this recipe, and I will make it again, just using the cups instead.

Dynamite! I used the leaves soaked in vinegar brine, which I prefer as they have a milder flavor, rinsed and drained them. I also had a lot to make so I flushed out the filling with some rice (not much) to keep my costs down. I used a mix of macademia nuts, walnuts and pine nuts since I had them on hand, tomatoes and onions out of my garden. These were a huge hit, everyone thrilled to see a vegetarianstuffed grapeleaf. I will make these again, and again!

This was so nice and different - not to mention simple which is a must for appetizers which get so fussy! I toasted the bread to help keep it from getting soggy and a used the italian dressing to taste instead of the whole packet. Everyone loved them and I thought they were a great little bite - even the kids ate them.

This was a very nice appetizer, and quite easy. I did make a few changes - added Rosemary and mashed some of the beans as per another posters suggestion. I used a whole grain french bread which gave it a really nice additional flavor. I also used a cream cheese/sour cream and fresh herb cheese instead of the chevre for my personal tastes.

Loved it! I didn't grill the chicken, but I braised it in a cast iron skillet with garden tomatoes and brussels sprouts - it was so good I don't know if I will bother to grill it.

This is my standard way of cooking asparagus, but I really loved the addition of the soy sauce to the recipe. I also added some mushrooms that I had in the house for a wonderful side dish!

This was a phenomenal sauce. At first I was leary because I had to buy all of the ingredients, but I am glad that I did because I will be making this again. For those who thought it was too salty, make sure you reduce the sauce enough, and you end up with a mild, sweet sauce, not a salty one.

I skipped the herbs because the kids don't like leaves in their food - and the flavor was great.My only complaint was that they were a bit dry. Overall pretty pleased and will make these again.

For the most part I enjoyed these, but there were less of a hit with the kiddos than I thought - a few of the pasta corners got crunchy which they did not like. I think that next time I will cover with foil until the last few minutes and see if they are more gooier.

Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again.