"This is my fifth Passover making this soup. It has always turned out consistently excellent! Next time I'm in Spagos and I see Chef Puck working the tables I'm gonna tell him how much we all love this soup!"

"This is for Emeril's Crunchy Slaw. I had to add a bit more diluted mayonnaise to cut the heat. I didn't have Chili Paste so I used some Thai Chili Sauce that had sesame oil in it. Wow, four alarm slaw! Adding some more mayo really balanced everything out. The roasted peanuts and shredded spinach really makes this special. Now the heat is sub"

"Follow this to the letter, or someone from Langley wearing RayBans might knock on your door. These are freaking awesome! Bacon in latkes? Traif!! I'll pretend I didn't see that review. Just follow the recipe. I can say no more.""

"Tasteless.""

"I'm giving this a well-deserved five stars. It was excellent. I used shrimp, scallops and tilapia while doubling up on the fennel and shallots. Fantastic.""

"Very good. I added a half cup of white wine and a nob of butter to deglaze the pan. Great lemon / rosemary taste. ""

"Amazing! Follow the recipe with the exception below - roast it at 250 degrees for a couple more hours. No need to augment the spices, just go with the measurements. This brisket freaking rocks!"

"The chicken stock was a five, but suffered a bit from the denseness of the matzoh balls. Dill in a matzoh ball is an acquired taste, and especially if you have some octogenarians at your Passover table. Good thing I avoided the chili. No joke on keeping them cooking for 1hr. 20 mins. The denseness of the mix keeps the heat from reaching the center, so cook them long and strong. I happened to like them, but caught a couple of eyes rolling at the table when they thought I wasn't looking."