"I could almost just say ditto to the review by spatota! Also a first using tomatillos (although I have had them before). Also made it twice in just a few days to rave reviews from coworkers and neighbors. When I made it the second time I bought 1 and 1/2 pounds of tomatillos because like some of the other reviewers I thought more salsa was needed."

"This is a good pesto recipe. It was even better with the addition of a little garlic. I used half peas and half fava beans. Also used a different pasta (gemelli). Pesto is versatile and can be used in many ways. With the spring vegetables this is a fresh, light but flavorful pasta dish."

"This was my first attempt at duck breast and it came out pretty good. I did overcook it just a smidge. Came out more medium than medium rare but that was my fault. I only made one breast not four so I just kind of eyeballed the measrurements on the other ingredients and the sauce came out great! Like some of the other reviewers, I think the sauce "

"This is WONDERFUL! This surpassed any that I've had in any restaurant. The texture was SO silky yum! I find it interesting that some got such different results, giving only one star. I even found the baking time to be very close to right on. Mine needed just 5 extra minutes to have the perfect loose jiggle. Set up beautifully in the fridge. Will u"

"Excellent! Great taste and texture. I was a little nervous about the buttermilk but once again AB comes through for me!"

"These were quite good but I thought they were too sweet. The 3 ladies I served them to did not agree with me but next time I will cut back on the sugar a little. I will also cook the pears a little longer. My fault - I thought they were done enough. The sauce reduced down very nicely."

"I've never really used a recipe to make French Onion soup before but this is a very good one. I did use a combination of chicken stock and beef consomee but both were homemade and I don't think it would have changed the flavor much. I also added a pinch of quatre epice which gave it a nice depth of flavor. I think what makes this recipe so good is"