"So good and so easy. I love the fennel. Next time I will add more. My family ate it up! Cooking time was perfect. In the oven for 90 minutes, 20 minutes rest time.
Thanks Ina!"

"This was wonderful. I did use a mix of red, yellow and orange heirloom cherry tomatoes. I loved the tanginess from the vinegar. It was quick to come together. Picky non veggie eating teenagers loved it too!"

"I don't know what I did wrong, but my turkey was way overdone. I had an 18.7# turkey. I brined it for 16 hours. I expected to have to roast it for 4 hours. The flavor was ok, but I am sure if it wasn't so overdone it would have tasted much better. I roasted it for the first 30 minutes at 500 and then turned it down to 350. Should I have turn""

"So good, so fast, so easy. The only thing I did differently was the cheese. Marinated mini mozzarella balls were on sale so I got those, sliced them up and they melted perfectly. I thought the amount of alfredo sauce and pesto would be too much and running all over, but it wasn't. The best part about cutting the dough before baking it was that you got four crispy edges to each piece. I love crust!"