"I hosted an Hors d'oeuvre party with some girl friends last night, and made this recipe. I followed Ina's directions exactly, and it was delicious. I'll definitely make it again."

"Absolutely fabulous. I had homemade stock in the fridge, so I just started with the sauce recipe. When I put in the carrots to cook, I also added a package of chicken tenderloins. (I like the chicken in strips rather than bite size pieces.) I used my tablespoon sized ice cream scooper to measure the dumplings so they were all the same size and th"

"My new favorite salad dressing. Perfect for spring mix. I have used the egg yolk both times I made it (Eggland's Best). Makes me nervous, but when I think about all of the raw cookie dough I have eaten in my lifetime and never gotten sick.... "

"This is my fifth attempt at making risotto. Every other time, I followed the recipes to the T and ended up with incredibly creamy, flavorful.....crunchy (not al dente) rice. I have no idea how people get their risotto done in 25-30 minutes. I followed the recipe and my risotto took 45 minutes to be done. It was still just a bit hard, so I remo"

"Great way to use up the roasted veggies the next day and have a great hearty and healthy lunch. I used a very good boxed stock and my immersion blender and the soup pureed beautifully, similar to a butternut squash soup consistency. I had no problems with getting my veggies done and perfectly browned within the 25-30 minutes. I chopped them int"

"I think this is the first Contessa recipe I didn't love, and I've made a ton of them. My onions, 1/4 inch sliced (even a bit thicker after reading the last review) burnt to a complete blackened crisp after 45 minutes. I even flipped the potatoes and onions every 10 minutes. The potatoes would have good flavor if it wasn't for the burnt onion fl"

"I can't believe what I have been missing out on the last few years!! FLANK STEAK rocks! I saw a flank steak at Wegmans and grabbed it when I couldn't find an eye roast for a roast beef dinner. I was skeptical about using this cut of meat because I've heard how tough it is, but since I've seen the team on The Chew use it so often I decided to go"

"This is not only the easiest blue cheese dressing I've ever made, but also the creamiest! I usually always make Paula Deen's Lady and Son's Blue Cheese Dressing which is very good, but it always gets very thin after 24 hours of sitting in the fridge. I crumbled another 4 ounces of blue cheese after processing it because I like it chunky and not "