"This was delicious! I also make this on the grill. I use half olive oil and half toasted sesame oil when I do this recipe, mixed with the lemon juice. I also add fresh rosemary. I never use dried rosemary. It is like eating little sticks. Fresh is the only way to go with rosemary. I do use other dried herbs, but not rosemary. I get so man""

"I'm a cajun from Louisiana and Paula did a good job on these mirlitons. They are the same as chayote squash or vegetable pear. If you can't find these. You can substitute another kind of squash or we even stuff eggplant with seafood alot in La. We also use more herbs, like basil, thyme and parsley in alot of dishes. Thanks Paula for showing the""

"This is My Favorite go to side dish!!!! My family loves this! I add basil, thyme and fresh chopped parsley at the end. Wonderful and creamy!! Thanks, Rachel"

"This was so AWESOME!! I used tomatoes from my garden instead of cherry tomatoes. They were so good! I added 1/2 cup white wine to the shrimp after they are pink and let it cook about 3 minutes more. I also added the juice from the shrimp to the pesto in the blender. I then added more parmesan, parsley and chili flakes to the pasta at the end b"

"To Paula in CA, a suggestion for peeling pearl onions is to blanch them for a few minutes and the peel will come right off. Also, they sell frozed peeled pearl onions now if time is a factor. They also taste fine. I hope this helps."

"To Paula in CA, a suggestion for peeling pearl onions is to blanch them for a few minutes and the peel will come right off. Also, they sell frozed peeled pearl onions now if time is a factor. They also taste fine. I hope this helps."

"This dish was both healthy and delicious! The only changes I made were: I put lemon juice and toasted sesame oil on the tuna before grilling it! It really adds toasted smoked flavor to the fish. Delicious! Try it! Also, I learned a great tip from Rachel Ray for the Chipolte in Adobo Sauce. Use as much as you want and put the rest of the ca"

"Hi!
For those that don't know, salmon roe is caviar made with salmon eggs. I think any cariar will work for this recipe. Also, if you wish to omit the roe, I usually sprinkle paprika on top for a red pop of color.