"Ina really knows how to cook! I just made these muffins about 30 minutes ago, and the fam has already polished them off! I must say that mine actually look better than the picture with this recipe. Nice little crunch on the outside, incredibly moist on the inside. Mine took the full 25 minutes to cook (I made 10, rather than 20). I've only ma"

"This soup is probably my favorite of any soup and I am a huge fan of soup! I made a big pot of it at the beach and ate it every day for lunch during the week and it got better every day. I disagree with some of the reviewers' feelings about the fennel, however. I think the fennel is absolutely the secret ingredient. I cut the veggies chunkier "

"I make these muffins all the time and everyone I serve them to, loves them. I have experimented with the quality of the milk and have discovered that 2 tablespoons makes a huge difference. The other day I made them with heavy cream and the decadent taste definitely went up a notch. It's only 2 tablespoons, so the calorie increase is not much--b"

"Living on the South Carolina coast, I make shrimp all the time. However, I have never tried roasting the shrimp (never occurred to me for some reason) and Ina is exactly right. It completely transforms the shrimp. If you want simple shrimp (with or without the cocktail sauce, which I also made and was delicious!), use this recipe. I've made it"

"After reading the reviews, I was sold. After making this cranberry sauce (which everybody loved), I will never buy canned again. Thanks to a reviewer who used juice instead of water, I did that as well (lemon juice) and I omitted the zest (for some reason, my husband has a complete aversion to any kind of zest!). Don't ignore the salt and peppe"

"I was a bit worried to make this after reading some of the reviews, but decided to give it a go anyway. I served this for dessert on News Year Eve. One of my guests teared up when she took her first bite because she loved it so much. I followed the directions pretty closely, but thanks to the heads up from some of the reviewers, I made sure to cool the simple syrup completely. I didn't bother bringing the limoncello or the cheese to room temperature, however--used them straight from the fridge. Rather than a food processor, I used an immulsion blender, which took care of business in just minute. I popped it all in my ice cream maker for about 20 minutes and then put it in the freezer. It was solid, but soft enough to scoop out into pretty bowls. My simple syrup was just a smidge under the necessary amount so I made up the difference with more limoncello. Mmmmm! I'm salivating, just thinking about this recipe!

"I made these for New Years Brunch this year and got rave reviews! I used more than a cup of peas (I just dumped in a bunch)--and I put them in frozen, which chilled the eggs a bit. I just gave them a 30-second zap in the microwave and that took care of it. Like other reviewers, I had never considered putting peas in eggs, but now it seems like such an obvious way to add color to breakfast dish. I'm definitely making these again.