"Wow! This was even better than I thought it would be. The creamy ricotta with the icy, zesty lemon is so refreshing and delicious. The only thing I recommend is giving yourself plenty of time if you are making this for guests. I found it took longer than 5 hours to setup but then again my freezer isn't the best. I will definitely be making this a "

"I found this to be just okay, nothing amazing though. I followed others advice and watched the video first. The recipe really does deviate from what Tyler does, especially when it comes to making the caramel. I followed what he did in the video and it came out just fine. I also skipped on soaking the apples in the lemon water. When the pie came ou""

"Really good and super easy to make. The chicken stayed very moist. I gave it 4 stars only because I did find it a bit too sweet for my taste. Next time I will just reduce the brown sugar. Other than that, this is a great recipe. ""

"I make this about once a week in the summer time, especially if guest are coming over. The flavor is amazing and the meat comes out perfectly every time. When I get a can of chipotles in adobo sauce, I always puree it and keep a jar of it in the fridge to add it to whatever, so the only thing I did differently was add a heaping tablespoon of the p"

"I make this about once a week in the summer time, especially if guest are coming over. The flavor is amazing and the meat comes out perfectly every time. When I get a can of chipotles in adobe sauce, I always puree it and keep a jar of it in the fridge to add it to whatever, so the only thing I did differently was add a heaping tablespoon of the p"

"Wow! This was even better than I thought it would be. The creamy ricotta with the icy zesty lemon is so refreshing and delicious. The only thing I recommend is giving yourself plenty of time if you are making this for guest. I found it took longer than 5 hours to setup but then again my freezer isn't the best. I will definitely be making this a lot this summer."

"I've made this a few times now and really enjoy it. It has a delicious combination of salty and sweet, that is balanced nicely with the woody sage.

The dough is definitely sticky but found if I kept the outside of it very lightly floured, it handled much easier. Even when I cut the gnocchi pieces from the rope, I very lightly floured the cut ends and then lightly floured the fork too. I also found that cleaning my hands and the fork every so often helped a lot. When boiling them, I used a really big pot and put the lid back on immediately after dropping the gnocchi in to help bring the water back up to a boil faster. I would also make sure the water was at a full roiling boil again before dropping the next batch in. The result was light but firm gnocchi that didn't taste heavy in flour at all.

For the next time though, I will definitely try draining the ricotta as others had suggested. "

"Such a great and easy recipe. Ina never fails. "