"We loved the taste. Reminded me of the Chicken Tet that we'd get at our local Mom & Pop Italian Restaurant in our home town, so good.

After watching the video, I took Giada's advice and used plenty of breadcrumbs - I increased to a full cup. That made a great, crispy top which everyone in the family really liked. Another tip (that I didn't follo""

"Good, but not incredible. I made this recipe exactly to directions and my observations were:
- Like many other posters, i think that this recipe does not make enough sauce. Either cut the amount of pasta by half, or double the remainder of the recipe. But that's a lot of fat, really too much.
- The lemon was overpowering for our tastes, and the ga""

"This recipe's a total keeper. A couple of things really made this work:
- I bought those really thick center-cut chops that they sell at the big warehouse store that starts with a C. I butterflied them, and cooked the "inside" for 4 minutes first, then stuffed them, then put them back on, cooking 4 minutes on each outside. Came out perfectly do""

"This recipe is a total keeper, and so easy, that I might not even need to refer to the recipe again. I learned a couple things from this recipe, after having lots of failures with other potato pancakes that those other recipes don't tell you, such as the importance of the cold water which keeps the potatoes from turning gray, mixing with the shre""

"If this recipe could get 6 or 7 stars I'd give it. I was skeptical when I saw 500 degrees but the ribs came out moist, fall-off-the-bone. The dinner table became totally silent as we ate.

The flavor depth in this recipe is awesome. The honey-mustard-vinegar sauce is outstanding, and with the caramelization under the broiler it just improves it ev""

"Learned a few things on the way on this recipe.

Cooking for 8, I used 3 lbs. Also to retain flavor, I always steam red potatoes rather than boil, but I cooked to same doneness as Rachael's recipe - fork tender. But when you then pan-fry them, they got mushy.

3 lbs of potatoes was too many for even my 18" pan. As a result I didn't get good pan co""

"Didn't have cherry or grape tomatoes, so I had to use Roma and slice them. Did not come out as well as I'd hoped with that substitution. The apple cider vinegar is a good fit - adds just a bit of sweetness. Next time I will stick to grape or cherry tomatoes that have more natural sweet tomato taste. Added a little feta cheese for some contrast, ""

"This recipe works like a charm. The key is to watch the internal temperature of the lamb, and yank it out at 125 and let it rest a good 15 minutes. Perfectly juicy, ranging from medium to medium-rare in the center. Very easy to follow, and very easy to look like a roasting pro. My family loved it. The seasonings were simple yet perfectly suited""