"This is an outstanding recipe for fried chicken. However, the recipe that Thomas Keller gave to Epicurious states that the zest, juice and shells of 2 lemons go into the brine. This recipe calls for 5 lemons. Which is correct? I used 2 lemons when preparing this dish, and it seemed spot on to me."

"This is an excellent rendition of Tartiflette. I don't know where Buttons4 shops, but Roblochon and creme fraiche are readily available in grocery stores where I shop in suburban Washington, D.C. If creme fraiche is not available and you don't want to substitute sour cream, you can combine 1/2 cup non-fat yogurt with 1 1/2 tablespoons lemon juice."

"Surely this is National Public Radio Susan Stamberb's mother-in-law's recipe for Cranberry Relish; she recites the recipe every year around Thanksgiving. The color is off-putting, but it's mighty tasty."

"To K9srock. I think your recipe is spot on. I use the same ingredients to make Russian dressing, although I substitute chopped cornichons for the pickle relish. I am very disappointed in the Contessa's recipe; it's really not to her standards."

"This was a horrible, gloppy mess. Fortunately, I made it only for myself when my family was away; I would never serve them - or anyone else - a dish that I have renamed "Salty, Processed Rubber Bands". "

"The meatballs tasted like incredibly salty meatloaf -- 2 tablespoons kosher salt!? Ugh. The tomato sauce was tasty but hardly amounted to 1 gallon. My sauce was more like 4-6 cups."

"This dish was disappointing. It lacked the fresh taste of caprese salad. The tomatoes were soft and overly sweet. It was not well received by my dinner guests, however I am going to turn it into a tomato sauce for pasta and believe it will be quite nice. I am a huge fan of Ina Garten's recipes -- this just didn't cut it for me."

"This dish is very heavy but tasty. But why is it called "Roast Pork Chops..." when the chops are fried?"