"This is the easiest dressing I've made. I doubled the recipe and used honey dijon mustard instead of regular dijon and it gave it a nice subtle sweet contrast to the lime and cumin. I served it at a dinner party with green salad, roasted corn, roasted peppers, fresh tomatoes and roasted pumpkin seeds. The salad was a hit, and the dressing made "

"Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go wit"

"Something is very wrong here! I agreee with a previous reviewer that the "8" eggs should be "3" eggs. I made the recipe, as written, and the result was a rubbery, heavy dark yellow mess. The "cake" really tasted like sugared scrabbled and rubbery eggs. I threw out the cake and had to run out and buy a pound cake. I wanted the recipe to go wit"

"Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

"Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

"Thank you, Emeril! This is my "go to" recipe when I need a dessert for a summer party. I typically skip the Chamboard and use the reserve sugar/lemon juices from the berry marinade and brush it on the cake. The sugar/lemon juices act as a tangy simple syrup and adds a bit of a kick. I would reduce the heavy cream by 1/2. The recipe, as writte"

"Don't be fooled by the long list of ingredients -- this really is not difficult to make at all. I had a hard time finding dried chipotles so I did use 2 from the can and washed off the sauce and seeded them. I bought a store-bought whole, roasted chicken and shredded the meat and skipped the browning of the bird. I did, however, add the shredded meat to the onion and oregano mix and it really added excellent flavor.

I served this at a dinner party and it was a hit. My mom is from Mexico and everyone thought it was a old family recipe. I'm not telling them it is Alton!

"I'm not sure what happened since I followed the written recipe exactly as written. I didn't have enough dough to go 1/2 inch up the side of the pan. The lemon filling tasted like flour. Maybe one cup is too much? Also, when I tried to get the tarts out of the pan, they crumbled. I don't think I made the crust thick enough. Maybe next time I will use parchment paper. I will say that I did love the flavor of the short bread and will adapt it into other recipes.