"Fairly simple to make, and better than some falafel that I've ordered in a restaurant. I added 1 tsp of cornstarch and had the oil very hot in the pan, and I haven't had the problem of them falling apart. I make them small (a large spoonful, shaped into a ball then flattened slightly) and don't overwork them, and they turn out perfect. I also ski"

"Simply the best cheesecake ever. Made it for work and the entire thing disappeared within 15 minutes, then I was asked to bring in a total of 3 more because it was so popular. It's everything a cheesecake should be. "

"This recipe is amazing. I screwed up a few things the first time I made this recipe and it STILL turned out delicious.

A few notes: When cooking the "grits", let the broth just come to a simmer when you add the corn meal. The first time I had the broth at a rolling boil, and when I added the corn meal slowly I had an instant thick clump of grits that couldn't possibly simmer for 10 minutes. And as a true southerner, the corn meal isn't so much like grits as it is a cross between mashed potatoes and polenta, but even so, whatever it may be, it's delicious. I wouldn't add any extra liquid to them because the sauce from the shrimp works nicely.

As far as the shrimp and sauce goes, I added chopped green bell pepper with the onions, totally screwed up the roux the first time I made it, and again--still delicious. Will absolutely be making this recipe again."