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Eggplant Parmesan I

Reviewed: Sep. 14, 2013
So glad to see a recipe for eggplant parm that is not breaded. This is how I normally make. Growing up in a Sicilian home(parents came from Terrassini) this is how my mother made. I have however brushed eggplant with extra virgin olive oil and bake the it on high heat instead of frying! I give it a 4 because I use Pecorino Romano cheese, also what we had growing up. Nina
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Lemon Sorbet

Reviewed: Aug. 29, 2013
I made limoncello recently and saved and froze all the pieces of lemon rind already infused with sugar and vodka, used it for the lemon sorbet, and it came out great. I did use my ice cream maker and how refreshing.( I hate to throw anything away if I can find a use to recycle for another recipe, and this really came in handy. FYI I also put pieces of the rind in ice cube trays for a nice flavored ice cube in any drink(adults only)
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Lemon Zucchini Bars

Reviewed: May 24, 2013
Just took out of oven, smells great and tastes great, only change was only 1 cup of sugar, and surely sweet enough. Grandchildren stopping by after school, hope they like it too, will let you know Nina from Gloucester, MA
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Chef John's Baked Eggs

Reviewed: Apr. 27, 2013
Made this for lunch, really really delish,plan to make it for brunch in a couple of weeks when all the family will be here.
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