This was a hit. The sauce was outstanding.

The garlic on the grill is an excellent idea, but the cook is stuck at the grill for the most of the cooking time. Beer can chicken is as juicy and the skin is edible at the end of the cooking. The photo does not match this recipe. You have a photo of beer can chicken.

The flavor of this was outstanding. I used my immersion blender to mix all the cheeses and then folded that into the macaroni. This comes the closest to the taste of the wonderful "school mac and cheese" we love. I saved a little grated cheese and sprinkled that on the top and then added the cracker crumbs. I used only 1/2 cup of crushed cracker crumbs mixed with only 2 tablespoons of butter and that was plenty. While super tasty, we found this a little dry. Next time I'll add 1/2 cup of milk to the cheese mixture. This is the best tasting mac and cheese I've ever made. Thanks.

Were the anchovies drained before being chopped and the oil discarded? I found saving a 1/2 cup of the pasta water then using it to add to the sauce made the pasta less dry and did not dilute the flavor.

I followed the recipe exactly but the dough was very wet and stuck to both the ricer and the cheese grater. I had trouble cutting off individual spaetzle without having them stick together in one big blob.

We like salty and we like spicy, but this was too much of both. The skin, my favorite part, was inedible because it was so salty. Half the amount of salt would be more than enough.

Yes, it said "sweet," and yes I reduced the sugar as others have suggested, but this was still way too sweet.

I made this exactly as written and found the bread far too sweet.

This was a dessert that looked and tasted quite good - good enough for company. We did find it a bit sweet for our liking. When I make it again I will use half the sugar and butter and double the cinnamon.

These were very tasty, but needed more cooking time than the recipe called for to give them a little crunch. I found softening the apricot preserves in the microwave for 20 seconds, made them spreadable so that I could use a pastry brush to brush the preserves on evenly and anchor the filling.

There was too much oil. We liked the basic ingredients but found the results a bit bland and amounts needed adjustment. Following other reviewers I made this again but I used only 3 tablespoons of oil and substituted 2 tablespoons of tahini for the sesame oil. I thickened the sauce with 1 teaspoon of cornstarch which really helped the sauce stick to the noodles. I added one sliced red pepper, green pepper, 1/2 cup of bok choy one grated carrot and I 1 1/2 tablespoons of grated ginger and tossed it all together.

I use two slices of cheese for a better balance of bread to cheese ratio.

I wish there was an option for 4 1/2 stars. The cookies are much enjoyed in our house. Two things I did to make them even better: 1. I made and filled the cookies while the dough was warm then I put them in the refrigerator for an hour. The cookies didn't have cracks when I made the thumbprint when the dough was warmer and the cookies kept a better shape when baking. 2. I added 1/2 teaspoon of almond extract which made the fruit filling flavor pop.

Too sweet. Omit sugar and then it's a winner.

I found this too oily and too sweet. Not a favorite.

The bread was crunchy on the outside and soft in the middle which was great but it needed more cheese. One slice was not enough.

I made this recipe exactly as directed and I found this cake dense, with the Guinness giving it a funky flavor. The frosting was flat. It definitely needed salt. I won't ever make this again. I really wanted to love this recipe.

The genius of this recipe is that it is easy to make, delicious to eat, and very adaptable. We enjoyed it as it was written as well as when I've made some changes. For Easter brunch, I used 1 cup of croutons tossed with only 2 T butter. I added one more egg to the mix and let the casserole sit in the refrigerator overnight. I brought the casserole to room temperature then added another 1/4 cup of cheddar over the top along with 1/2 cup of diced ham. The casserole baked up puffy and delicious and was eaten all up. It is our go-to breakfast casserole. It's also great cooked in big muffin tins as individual servings or in mini-muffin cups on a sampling buffet. A bonus is that this is so satisfying, no one was hungry until dinnertime.