"Cut the sugar down to 3/4 C because sometimes Paula is a little heavy handed in that department! Omitted the ginger - didn't have any.

Not including the time to boil the potatoes (and didn't make meringue), this took me about 1 hour to make (45 minutes bake time). Very quick and very easy. Good go to option for the future!""

"The marinade - perfect. Wou;dn't change a thing. I use this on whole chicken, chicken pieces, chicken wings - any chicken I want to throw on the grill, I marindae with this. It's good enough for company and simple enough for every day.

The glaze? Disgusting. I can't even begin to explain how badly this came out. Too tart, too much liquor, almost ""

"The marinade - perfect. Wou;dn't change a thing. I use this on whole chicken, chicken pieces, chicken wings - any chicken I want to throw on the grill, I marindae with this. It's good enough for company and simple enough for every day.

The glaze? Disgusting. I can't even begin to explain how badly this came out. Too tart, too much liquor, almos""

"I had this at Emrille's restaurant NOLA in New Orleans. It was fantastic! I then attempted to make this on my own. I followed a few variations on how to make the confit (one version was provided by Emerille) and followed the rest of the recipe as is. FABULOUS! I have made this pizza 3 times now. In love.
The only thing I do differently is that I ""

"Very underwhelming. The marinad is bland - thyme, parsley and garlic? I should have know I could come up with better on my own. But I tried it because the reviews may it sound highly successful.

Raddicchio come off the grill far too bitter, and I am a fan of this veggie. I would prefer to sautee it in a pan to so that all parts of it were a lit""