"Delicious. Similar to La Madeleine's Tomato Basil Soup. I used fat free half-and-half to keep the calories down and it still tasted rich. I also used liquid from the roasted red peppers as a substitute for 1/2 cup of the chicken broth to add more pepper flavor and garnished with freshly grated Parmesan. What a tasty, light lunch!"

"Delicious. This was a hit at the Italian potluck supper I attended. It's also nice that the jam and cheese components can be made up to a few days ahead. I used half cream cheese and half goat cheese for the cheese mixture. I also prefer spreading the cheese mixture on the crostini and spooning the jam on top of it so that the crostini doesn't get soggy."

"This is my new pound cake recipe. I have made it at least a dozen times now, and it is always moist and delicious. I think the ricotta cheese is the key to its moistness. I make this in an 8x8" pan, substituting lemon peel for the orange peel and topping with a lemon glaze. (I'm not an orange fan.) I have also made this as a Bundt cake, increasing the ingredients to 2 cups flour and increasing the other ingredients proportionally. Thanks, Giada for sharing your ricotta secret with us!

"This is my new pound cake recipe. I have made it at least a dozen times now, and it is always moist and delicious. I think the ricotta cheese is the key to its moistness. I make this in an 8x8" pan, substituting lemon peel for the orange peel and topping with a lemon glaze. (I'm not an orange fan.) I have also made this as a Bundt cake, increasing the ingredients to 2 cups flour and increasing the other ingredients proportionally. Thanks, Giada for sharing your ricotta secret with us!

"This is my new pound cake recipe. I have made it at least a dozen times now, and it is always moist and delicious. I think the ricotta cheese is the key to its moistness. I make this in an 8x8" pan, substituting lemon peel for the orange peel and topping with a lemon glaze. (I'm not an orange fan. I have also made this as a Bundt cake, increasing the ingredients to 2 cups flour and increasing the other ingredients proportionally. Thanks, Giada for sharing your ricotta secret with us!

"This is my new pound cake recipe. I have made it at least a dozen times now, and it is always moist and delicious. I think the ricotta cheese is the key to its moistness. I make this in a 8x8" pan, substituting lemon peel for the orange peel and topping with a lemon glaze. (I'm not an orange fan.) I have also made this as a Bundt cake, increasing the ingredients to 2 cups flour and increasing the other ingredients proportionally. Thanks, Giada for sharing your ricotta secret with us!

"I have made this three times now, and it turned out perfectly with no cracks each time. I used a water bath, so I don't know if it would crack without one. I like to spread the entire recipe of ganache over the top of my cheesecake instead of just drizzling, but I'm a dark chocolate fiend. I layered white chocolate curls on top of the ganache for a friend's birthday. Fancy!

"Delicious, easy, family favorite!! This has become one of my favorite go-to weeknight meals. Even my picky son adores it. I love the sage flavor. It reminds me of my sweet grandmother's Thanksgiving dressing. I prefer sliced smoked beef sausage to Italian sausage and use chicken thighs instead of a cut-up chicken. I save the delicious juices that cook out of this dish and use them for the liquid the next time I cook rice.