"Sorry, Ina, these are a miss. They're tasty, but very, VERY tart and very, VERY sweet. Also, they don't set up firmly like other lemon bar recipes do, they stay creamy instead - somewhere closer to the lemon custard in a lemon meringue pie than the firm texture I was looking for. Definitely require a fork and a plate, not a finger-food. I also"

"These were very tasty! I added a bit of cream & butter to the melted chocolate for more of a ganache-like coating.

The quantities are WAY off on this, though - it says it makes 50 individual balls. I started small and got progressively larger because of how much peanut butter filling I had. At the end of the day, I wound up with well over 100, and, had I kept them bite-sized the way I wanted them, it would have been closer to 150. I also needed 3x the chocolate to cover so many balls!

"Thank you, Ina, for making the Mac & Cheese I've always wanted. I used the cavatappi, and it really was the way to go.

I made a few modifications: I like my Mac & Cheese creamy so I upped the milk to 2 cups -actually, I used cream instead for added richness - and I used a Panko and Pecorino Romano mix - about 50/50 - for the topping instead of white bread. Also, I cooked it for closer to an hour at 350, and it was perfect.

I took the leftovers and rolled them in panko and pan fried them in bacon grease the next day - delicious!

"I would have given this 5-stars, if it weren't for the obvious error in the instructions. I've made this pie twice, once following the instructions (against my better judgment), and once cooking a custard the way I know it needs to be cooked. I'll give you three guesses as to how each turned out. :)

PLEASE READ: To anyone who hasn't made this pie yet - you MUST cook the custard longer than 1 minute after tempering the eggs and adding them back in. My only guess is that someone made a typo when converting this recipe for web-availability. The "1 minute" should have been more like "10-15 minutes".

Once you adjust that piece of the recipe, you will come out with a very lemony, not too tart, not too sweet, divine, light, gorgeous Lemon Meringue Pie. It is completely worth every minute of standing there whisking. Thank you Alton!!

"Thank you, Ina, for making the Mac & Cheese I've always wanted. I used the cavatappi, and it really was the way to go.

I made a few modifications: I like my Mac & Cheese creamy so I upped the milk to 2 cups (actually, I used cream instead for added richness), and I used a Panko and Pecorino Romano mix (about 50/50) for the topping instead of white bread. Also, I cooked it for closer to an hour at 350, and it was perfect.

I took the leftovers and rolled them in panko and pan fried them in bacon grease the next day - delicious!