"I agree with other reviewers that (1) the oil adversely affects the texture of the cake and (2) there is not much lemon flavor. This is not a finely textured cake; it is mealy and crumbles easily. I tried it only because I don't care for butter flavor, and this recipe uses none, and I had lemons to use up. It's an OK cake for tea or lunch, but not"

"These were easy to make and look wonderful on a plate. My only issue was that, in spite of doubling the amount of lemon rind and adding lemon juice, they did not taste of lemon. I also found they stuck somewhat to the parchment paper. I will make them again, though, with even more lemon rind."

"This was wonderful!! I followed the recipe pretty closely and cooked it stove top. It took a little experimentation to find just the right heat to keep it simmering w/o it boiling over. I cooked it just 4 hours, and the meat was very tender. I omitted the rosemary, because I didn't have any, and I don't know that adding it would have made the dish any better. There's a lot of prep involved, but once that's done it's clear sailing to dinner. I made this for company and it just stayed ready until we got around to eating. Next day I added water and broth to the left over sauce, bones, and meat and made a great soup.

"This was a delicious salad! I served it with a heavy main course of braised beef shanks, and it made a light, crisp addition. I did find the olive oil taste a bit off-putting, but that may be the specific oil I used. Next time I'm going with a canola or other vegetable oil. I also added the dijon others suggested and it is an absolute must in my opinion. I used half cider vinegar and half of some French cider I had on hand. My guess is that a champagne vinegar would work especially well. I also sectioned my fruit. It is some work and fuss, but I think fresh is superior to prepared when the fruit is the star of the salad.

"I only had two pears on hand, so used apples. I had no port, so used sweet vermouth. The dish came out great. My only "complaint" was that it was a little too sweet for a salad and there was a lot of basting liquid. Next time, I'm either going to make this minus the blue cheese as a dessert, or cut back on the sugar and cider and use it as intended as a salad ingredient.