No bread in the house so I put half the parm and 1/2t of red pepper flakes in the soup during the bean and tomato step. Delicious! Soup is very thick and hearty. Taste is perfect. Guild the lily and sprinkle parm and bacon on top.

Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors. I added part of the pesto to spaghetti noodles with shredded carrot and green onion - tasty, but dry (added some sesame oil at the table). The other portion of pesto I brushed on thin chicken breast cutlets and grilled - amazing! Pesto had a tendency to burn at the end (and get bitter), so possibly bake instead of grill.

If I prepare this recipe again, I'd roast for only 4 minutes. At 6 minutes, the peas had lost that sweet, crispiness I love so much. The shallots and thyme were good... but I want my sugar snap peas sweet!

This marinade, made with ingredients most people have on hand, makes a tasty flank steak! I quartered the marinade ingredients for a 1/2lb piece of flank steak, which worked perfectly. Even grilling on an indoor grill pan (our outdoor grill was out of propane) did not detract. 4 minutes per side, with an 8min rest, led to a perfectly medium-rare.

This cilantro lemon butter is a star that went right into my recipe box! Perfect on the asparagus AND our grilled Yukon gold potato side too!

Great flavor. Loved the addition of the green onion and paprika. Perfect amount of mayo to hold everything together but not get too liquidy.

Very flavorful with the huge amounts of cinnamon and nutmeg called for. I also added a splash of vanilla. I've never put brown sugar in my egg mixture - added sweetness, but no outside carmelization (as I'd hoped). 'Saturated' to me meant a quick flip to coat, and that seemed to worked. A decent start.

Filling, healthy side dish, went well with some baked cod I sprinkled with Cajun seasonings. Subbed low sodium veggie broth for the chicken broth. One note: 1t salt + 1/2t of Creole/Cajun seasoning is A LOT of sodium. We found we didn't need the salt at all.

First night taste was a five, but i had to cook for an extra 20 minutes to get the top golden and bubbling. Leftover oat topping sogs up a bit. I wouldn't make again because you need a a whole stick of butter for 4 servings!

Good dish. I added 8oz of sliced mushrooms, half a chopped onion and about 1/2c of the salted pasta water, omitting the black olives and onion salt. Makes tons! Flavor is good the first night but the dish gets dry for leftovers.

Delicious! Loved the peppery arugula, sharp bite of fennel, and unexpected sweetness of the orange supremes. I used Kalamata olives - perfect. The dressing was just right too. Keeper recipe, for sure!

The instructions in this recipe are different from the normal way of making risotto, but I was game. I used 1lb of shrimp (no scallops) and vegetable stock instead of chicken, but otherwise followed the recipe. Finished product was not as creamy as normal risotto, due to the instructions (adding broth all at the same time, not constantly stirring) and quite sharp in flavor, due to the wine being added toward the end and the lemon juice added right at the end. While I did not consider this a complete waste of time or shrimp, I will stick with my other recipes from this site.

This was OK, but not great. We've enjoyed other Zuppa Toscana recipes from allrecipes much more. The bacon had that unappealing soggy texture after being in the pot for 30 minutes. Soup was not creamy or spicy enough for us.

Delicious! I only used 1lb of medium-hot sausage and omitted the baguette. Also didn't puree any portion of the soup.

Really good! We debated 4 vs 5 stars. There's a lot of discussion in these reviews about how long to roast. If you follow the recipe timing, you'll end up with really dark, delicious sprouts, practically black. If you want green sprouts, like what's shown in the picture above, you'll need to roast less time (and what's the point of that??).

We were surprised how little flavor the breading added to the dish; however, the timing in this recipe led to perfectly moist chops (I used boneless 3/4" loin chops). Next time, I would add more sage plus some s+p to the bread crumb mixture.

I halved the recipe for 2 very large servings. I reconstituted a packet of dried mushrooms in my veggie broth for some banging super flavorful broth! Highly recommend that little change. Any time I make risotto I add my first ladle of broth then set the timer for 18 minutes. It keeps me on track and leads to perfectly cooked rice.

Quick, fool-proof recipe. Loved 'souring' the milk because we never have buttermilk in the house. This is the first time I've made pancakes and not had to toss out the first batch. Definite recipe box keeper for me!

This is a quick soup and can easily be turned vegetarian (for Lent's Fridays) by subbing vegetable broth. I liked how the soup became 'creamy' with the addition of the blended cannellini beans and broth.

Excellent side dish. We especially loved the crispy chard leaves and tang of the feta. I'm never a fan of 'salt and pepper to taste' as you can really screw up a recipe by adding too little or too much. I added a healthy pinch for each step, and the it turned out perfectly for us.