"I will give this recipie the highest compliment than any submarine sailor can give (and all submarine sailors will recognize) - "I would put in a wake up this this!"

I followed the recipie with one small exception - I added some sliced Kalamata olives to the salad.

I placed the chops on top of the salad as Anne suggests and I loved it, but "

"This was really easy to make and tasted good. I do not think this will become one of my favorites. There is nothing wrong with the recipe it is just that I like a tarter apple (like a granny smith) and I really did not feel that the custard made the crossover from apple pie to this worth it.

What I will take from this recipe is the crust. The c""

"Made this for Thanksgiving (just two people). It came out perfectly and was just the right amount for one meal and a pass of next day leftovers. I would not recommend this if you have more than 3 people. It will feed 3, but not four.

As others suggested I doubled the amount of glaze but found that I did not need it. Based on a tip from Bobby F""

"Wow - what a great recipe! Super easy! It took me about 15 minutes longer to render the duck fat and then brown the legs than I had originally anticipated. You might want to give yourself 45 minutes for that. You can regain some of the time during the onion caramelization. I feel that Anne takes the caramelization process to far and the onions loo""

"I first found this recipe in Anne's book (page 174), and while the process in her book is slightly different than this one online, they are essentially the same - WOW this is GREAT!

Yes it does take a long time and the upfront prep takes a bit more than an hour (it took me about 30 minutes to get the vegetables to brown properly), but it is su""

"Wow - I followed the recipe and it worked! the only alterating I made was adding 1/4 tsp cream of tarter to the egg whites becasue I am an amature ant thought I needed a little help. The meringue was perfect. ""

"Easy to make and flavors are perfect. My one complaint would be the sauce. Robert suggested either tomato paste or tomato puree. My instinct was to use puree, but not wanting to be wasteful, I bought a 18 oz can of paste because all the puree selections were 28 ounces. Forget about simmering to reduce, the sauce was WAY too thick as soon as all th""

"Very tasty and super easy. The best crab cakes I have ever eaten! I took a tip from WYO-BBQ and doubled up on the panko becuse the mix was real runny. This might have been becasue the ambient temp was in the 90s with about 90% humidity. Perhaps only 1/4 cup is needed in cooler and drier condtions. Follwed the rest of the recipie exact. You could t""