Fabulous salad ... served on Christmas and it got rave reviews. My husband said it was the best Caesar dressing he ever had. I followed the recipe exactly and used a couple tricks that I learned from my favorite cookbook. First, when making croutons, its best to cook them slowly so that the butter/oil gets absorbed all the way through. I cooked them on low for almost 20 minutes, stirring frequently. They were crispy and flavorful. Second, when dressing the lettuce, pour the dressing around the top of the bowl itself. (Don't pour it directly on the lettuce.) Then, toss the salad or mix with utensils. The dressing spreads so evenly and I served the extra in a small bowl in case someone wanted more. My last comment is to go easy on the anchovy. When I opened the container, I wasn't sure if the "pair of wings" was one or two filets. The first time, I used too much and it tasted awful. I made another batch with five single "wings" and it was perfect.

Absolutely the best bruschetta I've ever had!! My 22-yr-old son loved it, adding that he usually doesn't even like tomatoes or cheese! Followed the recipe exactly until the end, using thin slices of fresh mozzarella. As for quantity, I was able to cover about 20 slices of bread; half of them were coated with olive oil, the other half with butter. My family voted that the buttered slices were better.

Fabulous! Best fish recipe ever (from my kitchen anyway). I didn't have the Miami-style seasoning so I used Chinese five-spice. The cinnamon in that threw me off a little but my family raved anyway!

So simple and yummy. I added a half leaf of fresh basil to every shrimp before wrapping with partially cooked bacon. I had an 80 year old man tell me it was the best shrimp he has ever tasted!!

Awesome! I chopped the walnuts a little before making and sprinkled them on roasted carrots and brussel sprouts lightly coated with brown butter. Served with prime rib and potatoes for Christmas dinner. Lots of compliments on the combo of savory/sweet.

I wish I'd read the other reviews first. I should've skipped the flour because it came out a little thick. Otherwise, it was very good. I served it without pasta because of the thickness and called it "Italian stew." It went over fine.

I served these on Christmas alongside prime rib and whipped potatoes. They were fabulous... the favorite part of the meal for most of us (even those who don't really like beans!). My only change, thanks to other reviews, was to use half the soy sauce. To save time, I boiled the beans the day before and stored them in the fridge without any liquid.

These were really good. They didn't blow anyone away but as a side to prime rib, they were all they needed to be. Making ahead was convenient. I'm not sure why but there were tiny bits of something in our finished product (not potato lumps). I had used a Williams-Sonoma potato ricer to mash them. I didn't like the consistency so I had my sons pass them through a fine mesh strainer with a spatula and it solved the problem.

Drizzled this on prime rib and smashed potatoes for our Christmas dinner. Followed the advice of others by omitting the corn starch. I only wish I'd made more... fabulous!

Outstanding! Served as the first course of Christmas dinner and it was the clear favorite of the whole meal...even of my teenage sons who don't like mushrooms. I used porcini, portabello and shitake. I chopped them a little (nice bite size) before starting and reserved half of them before blending. The only thing I omitted was sherry. Before serving, I sprinkled fresh chives on top. Delicious!!

I've made this a couple of times but haven't had the nerve to add the soy sauce. I should try it when I'm not having company. Without something, the soup is a little bland. This time, I sprinkled Chinese Five Spice on each bowl and added a few homemade croutons. Served as the first course for Christmas dinner. All 10 bowls were practically scraped clean. (Couldn't find condensed chicken broth so I used condensed cream of chicken.)