"Adjust he time and temperature, and this is a winner. I used my Jenn-Air Convection oven, selected 400F, which automatically adjusts to 375F convection. After cutting in half, I used a mellon-baller to remove the seeds. I used olive oil to cover the entire surface of the flesh, and also Kosher salt and lots of coarsely ground fresh black pepper. "

"Adjust he time and temperature, and this is a winner. I used my Jenn-Air Convection oven, selected 400F, which automatically adjusts to 375F convection. After cutting in half, I used a mellon-baller to remove the seeds. I used olive oil to cover the entire surface of the flesh, and also Kosher salt and lots of coarsely ground fresh black pepper. "

"Satisfying and delicious...just add 1 T butter at the end and it is perfection. This sauce turned out exactly like I imagined it. I was leary of using 1/4 cup of chili powder, but I followed all the measurements carefully as stated and it really is a great sauce. I tried it the next day and it was equally delicious. I always add a tablespoon of bu"

"A Bit Too Lemony for me, worth a redo with less lemon. Ina's recipes are a great standard for me, her techniques are so tried and true and I appreciate her recipes. This one has a bit too many lemons, I do love lemon cake so I know I am a lemon lover. I did add some fresh herbs to the chicken cavity (rosemary, sage and parsley) and I do that becau"

"This is a solid recipe with minor adjustments...I read other reviews about the butter ratio being too high, and I made the following adjustments: 8 oz. cream cheese, 4 oz. unsalted butter, 1 teaspoon pure vanilla extract, and 1 cup powdered sugar. Food coloring optional. This amount was plenty for 24 cup cakes and had extra. The taste and texture "

"OH MY GOSH this meatloaf is the very best I have ever had. My husband loves meatloaf and he said this was his very favourite. I think what makes this a standout recipe is the glaze, and it is so simple yet just the right amount of tangy and sweet, balancing out the meat. I did make one substitution and that was I used extra lean ground beef. Next "

"Perfect technique makes this recipe 5 stars. It seemed like a hassle to do all the steps....sleaming the wings, refrigerating the wings and then baking them, but it really was not a hassle at all. I followed the recipe to a tee, and the cooking times were right on. I served these to guests with several other appetizers and the wings were the first""

"Great Bistro meal and very easy. I made only two substitutions: I used penne pasta, and I replaced the escarole with fresh spinach. The fresh sage is a light layer of flavour that is really nice. The parmesan cheese at the end is perfect for the final flavour. I like that you can use different kinds of sausage in this recipe. Definitely a great me""