"I was dying to make this after seeing episode yesterday. This dish is very tasty!!! Satisfying and really hearty. I added a little salt to sauce and garnished with grated romano (not sure how many calories this added, but it was super yummy. And I'd never had kamut pasta before - you can't even tell the difference. It actually had a nice nutt"

"These cookies are CRACK. My partner said they are best dessert I've ever made.

All thanks to Ina. I don't know what other reviewers are talking about. One thing I've learned about her recipes is to follow everything succinctly, otherwise, be prepared for inconsistencies. For example - extra large egg at room temp doesn't mean large egg righ""

"How great is Ina? Her recipes are for real home cooks, not an executive chef. This dish was excellent and so easy. I am glad I read reviews, as baking eggplant vs. frying yielded a light, tasty casserole. For sure, I'll be making this again. Recipe is perfect for four small Le Creuset gratin dishes. Perfect winter comfort food - paired with ""

"This was very good.

I used about 3lb roasted chicken breasts and used only white meat. I probably doubled chicken content, but it was awesome....my only comment...too much dill. I'd say 1/8 cup is fine. Soup was very, very thick and yummy.""

"This recipe is excellent. Great flavors and textures. Couldn't find a rotisserie chicken, so I just bought a bone in skin on chicken breast - roasted and shredded it up. I only like white meat so this is how I would always make this. The almond/raisins/scallion/cilantro mixture are awesome - great flavor and crunch. I garnished with fat free g""

"This was good, but I'd cut nutmeg and chili flakes. I'm suprised by all the reviewers that said their kids like it. It is very spicy.""

"These were very good...meat was so tender and super flavorful. But dough was tough and a little dry. Recipe could use more instruction specifically to dough component. Lastly this recipe easily took me 6.5 hours start to finish. It's a lotta work for a little food, but the end product looked so awesome on the show, I had to try 'em,"

"These are very good.

I forego the pomegranate glaze and eat as is with a dollop of greek yogurt over the top.

Tip - patties are super globby when you make them, so I lay them on a plate on parchment paper and stick in freezer for 10 minutes before I fry. They also take longer to cook then recipe indicates. They do make quite a mess as they fry and the surfaces get pretty charred, but this adds to flavor. I increase cooking time to 2 addt'l minutes per side.

And the other big benefit of these - they are super good for you - virtually fat free, packed with flavor and very satisfying.