I won't go back to making meatballs the old way. Period. These are so tasty, the perfect consistency thanks to the veal and fast. I doubled the recipe, using equal parts ground chuck, pork and veal. I made larger meatballs and got about 72 meatballs using a 1 1/2 cookie scoop. Please, please, please try these with the Roasted Tomato Sauce also from Chef John. You will not be disappointed. Take my advice and double both recipes and stash the extra servings in the freezer for one of those nights when you don't have time or energy to cook. It's cheaper than take-out!

Oh. My. Goodness! Really, really, really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference, but then I thought, why would Chef John lie? He wouldn't!! I quadrupled the recipe for a large office lunch, with a few cups left over to stash in the freezer. I paired this with the World's Fastest Meatballs (also by Chef John), to make meatball subs. I also used this sauce with stuffed mushrooms and it was heaven. I could drink this sauce!

The cake itself was of course easy to make, and it had a somewhat dense moist texture; in between a sponge cake and pound cake. I think the cake recipe would work for many other things as well. The topping/frosting was a bit disappointing. It tasted good, but for the effort I wasn't that impressed. I thought the sweetness was a bit too much and wished I had just used 1 cup of sugar instead of 1 1/2. It took FOREVER to thicken and I was afraid of walking away else I burn it! It took over 30 minutes to get it thick, starting it at a low 3 setting and then kicking the heat up to 4.5 to seal the deal. Part of the problem is that there is no frame of reference for how thick the topping should be. Mine was about the consistency of warm lemon curd, before it sets, or cook & serve pudding before it sets. I am taking one star only for the sweetness of the topping, with a suggestion of reducing the sugar to 1 cup. I hope this helps.

We just loved this! I left out the garlic salt and used just sea salt.

Oh so good! I used one stick of butter instead of oil and upped the cinnamon to 1 t.

Excellent and easy recipe! I made this for an office full of manly men & I basically quadrupled the recipe. They loved it! I prepared it the night before and I did make just a few changes: I decreased the mayo and subbed sour cream, I left out the onions and I increased the curry powder after making it as written. After tasting it, both my husband and myself felt the curry needed to be more prominent. I served it with pita pockets and pita chips.

I was dubious that this recipe would improve the flavor of flank steak, but I gave it a whirl anyway. O.M.G.! Super easy and super awesome! My husband was asking what else we could marinate in this! I used a whole mustard seed country type mustard. Just yummy!

If I could give this 10 stars I would. I upped the mayo/mustard ratio 2T mayo/1T mustard. I used cheddar b/c that's what I had. I sliced the cauliflower into 1/2" "steaks", steamed them in the microwave for about 4 minutes then laid them on paper towels to drain. I arranged them in a baking dish and finished them as per the instructions. My husband was in heaven-I promised to make them again this weekend. This is an easy recipe to adjust. Add a bit of garlic or thyme, mustard powder, or red pepper flakes. Play around with it!

Easy peasy! I just love this recipe. The shortbread crust is perfectly crunchy & crumbly, with a subtle touch of the Chinese 5 Spice making you ask "What makes this taste so good?" I used my food processor and I had to add a full tablespoon of ice cold water to get my shortbread to stay together. I attribute that to the weather as we live in a low humidity environment. It was in the oven in less than 10 minutes-2 hours to cool...I just ate 3 pieces! Thanks so much Chef John for the recipe and the video!

Very good recipe as is. I thought the chocolate flavor was a bit on the light side so I doubled the cocoa and milk. Not too dark and not too light, just right. I mixed for about 4 minutes, until the color changes from dark to light. 2 notes: 1. Sift the cocoa and sugar together and the frosting will be super duper smooth. 2. Add just a pinch of salt if you are using UNSALTED butter. Salt enhances the chocolate flavor. There's my 2 cents!

Easy to prepare. Easy to bake. I added 2T light brown sugar, 1t cinnamon and a pinch of nutmeg to the banana mixture. Didn't have caramel sauce, so brushed the tops with butter and dusted with cinnamon sugar. I topped the little packages with a scoop of frozen Cool Whip. My hubbs totally love it and said it's a keeper. One more thing-I forgot to melt the butter for the mixture. Just mix room temp butter with the bananas, and other ingredients and save yourself a step. PLUS, the mixture doesn't spread out this way when you assemble the packages; makes for easier assembly.

I thought this was a nice change of pace from our roasted or sauteed zucchini. The flavors and textures were comforting and paired well with the flank steak I made. I added about 1/4 t salt as well as the pepper, and I'm glad I did. I didn't have any fresh corn so I used a can of shoepeg corn. Next time I make this I will use less corn, maybe by half.

This is one of those recipes that proves that sometimes, fewer ingredients/steps make the best dishes. Simple comfort food at it's best. I used fresh mixed berries and it turned out awesome. This will be a staple in my kitchen but I am wondering to myself, why didn't I think of this before!?

This was a good soup, but it still lacked something. I give it 3 stars but my hubby gives it 4 stars. I used fresh salmon and fresh garlic. Next time I will make a broth from the salmon skin first. I almost switched the dill for thyme, but i didn't. I thought the dill was too mild tasting, so I will try the thyme next time. Oh, and for those that don't like chunks of carrot, I shredded mine and they were soft like the potatoes. I like the idea of this chowder so I will play around with it and then post my update.

This was very good. I used fresh dill and felt it benefited from a bit extra garlic. It was a hit on my salad but it really shined on my steamed fish and asparagus; a little goes a long way.

WOW! This was so totally awesome! I made these for a few friends that came over this evening and they just loved them! I doubled the recipe and got 26 spring rolls. 5 adults scarfed down every single one! I couldn't stop eating the filling before rolling the spring rolls! My guests were shocked at how tasty and crunchy these were right out of the oven. I used an oil mister to spritz some peanut oil on them right before baking. I baked mine for 15 min, turned and baked another 10. They came out a beautiful golden color and just as crunchy as could be. Here's a hint on the wrappers. True spring roll wrappers are super thin and tear easily if they become dry. I keep a spray bottle with water and before peeling off a wrapper I mist it lightly with the water and then roll. I also misted the stack of wrappers after peeling the top one off, just to make it more pliable by the time I came back to the stack. As I finished rolling each one, I would mist the finished rolls and cover them with a towel until I was ready to bake them. And for the record, it took me an hour to prep this-and that's using a food processor for the veggies. It was worth every minute! I will be making these over and over again, AND I won't feel guilty because they aren't deep fried! Thanks Rayna for sharing this recipe!

I love pancakes but hate making them from scratch. I've tried so many recipes that were either labor intensive or not quite the right texture. This recipe mixed up quickly and tasted great. The texture was light and fluffy and didn't suck up the syrup. I suggest 3 things: add 1 t vanilla, let the batter sit for a bit (an hour is fine but overnight in the fridge is better), and don't stir the batter after letting it sit. This will be my pancake recipe from now on. Thanks for sharing dakota kelly!

The consistency was perfect, however,I thought it tasted flat. I think with an increase in lemon & the addition of salt and pepper it might improve this sauce. I will try it again as I do prefer doing Hollandaise in a blender now.

Excellent! I was out of buttermilk, so used Greek yogurt instead. I also added a few tablespoons of milk to thin it, just a bit. I won't be buying the packages anymore!

I thought the balsamic vinegar overpowered the sauce. It wasn't tragic, but I'd leave out the balsamic next time.