"This is an excellent recipe, and despite my improvised alterations was a big success for dinner for 6 adults the day after Thanksgiving. I made one large pot pie, covered it with a prepared pie crust and brushed the crust with a lightly beaten egg before baking. I omitted the corn and instead peeled and diced 2 small russet potatoes and added th"

"Another elegant, idiot proof recipe from Ina--who never disappoints. Not only were the blended flavors excellent, the potato texture was surprisingly crisp and very good. A far cry from the mushy potato salad that passes as the American standard in many delis. I brought it to a BBQ with a few friends last weekend and I'm still enjoying the left"

"Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!. I get the eggs and the other non-dairy ingredients from a local farmer's market--and rosemary from my front yard--and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe thre""

"Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!). I get the eggs and the other non-dairy ingredients from a local farmer's market--and rosemary my front yard--and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe three ti""

"Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!). I get the eggs and the other non-dairy ingredients from a local farmer's market and rosemary my front yard and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe three time""

"Ina is the priestess of elegant simplicity and perfectly balanced flavors, and this recipe is no exception (three cheers for Ina!). I get the eggs and the other non-dairy ingredients from a local farmer's market and rosemary my front yard and imagine getting a nod from Ina for not skimping on the ingredients. I've followed this recipe three time""

"This recipe is perfection. I made the mistake of pulling the dish out after exactly 6 minutes forgetting to make up for lost time and heat when I slowly turned the baking dish around half way through. And although I waited a full minute before serving, I burned the roof of my mouth on the first bite I rested on top of the toast. Both easily avo"

"I'm eating the chocolate bark I made from this recipe yesterday and it tastes as good as it looks! I made it with Ghiradelli 60% cacao bittersweet, Ghiradelli semi-sweet chocolate, 1/2 cup of chopped dried apricots, a 1/4 cup of dried cranberries, and a mix of lightly salted peanuts, almonds, pistachios, pecans, walnuts, and filbert hazelnuts. I didn't have to press the toppings into the melted chocolate for them to adhere. I just reduced the amount of dried fruit since I ran out of chocolate real estate to adhere them to. I like the suggestion to flavor the chocolate, and will try different semi-sweet or milk chocolate brands to accompany the Ghiradelli bittersweet chocolate. My only problem was that the bark was still soft after 2 hours at room temperature. I put it in the refrigerator for over 30 minutes and noticed that almost a third of the bark showed signs of "refrigerator burn". 15 minutes would have been plenty.
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