"Scrumptious -- will make again many times. "

"5 stars = I know how to manage this one. The mushrooms want a splash of Worcestershire and the eggs won't need any special treatment. Consider substituting a seeded ciabatta for baguette, and definitely leave crust on the bread! ""

"My caesar secret = bone the romaine (tear the tender greens off the spine, discard or save the spines for stock. I also add garlicky lemony croutons to my "signature" Caesar Salad. ""

"Delicious, and a great way to use leftover roasted chicken & vegetables. I made a stock using the meaty carcass and vegetables (carrots, onions, fennel). The residual sweetness from the caramelized vegetables (strained out of the stock) added a really nice dimension. ""

"Tasty but way too sticky. I can't serve these. ""

"Ina's recipes always work on the first pass. The chicken cooks beautifully (skin on). The sauce is delicious and there's enough left in the pan to use again, as I did several nights later. I recommend a side of steamed broccoli or lightly sauteed Brussels sprouts to complement the sweet gingery flavors. Serve the whole thing over plain white""

"I make this in bulk, substituting onion and garlic granules for powder so the mixture doesn't clump up over time. Goes great on everything!"

"After watching Ina make this on TV a little while ago, I put it on my menu list. Guaranteed! "