"This looks so impressive that even friends who claimed to hate eggplant were dying to try it. A bit of advice for the reviewer whose timbale fell apart--do not pack the pasta too much. If you don't, it should stay together when you unmold it and when you slice it."

"I learned a very important lesson making this. Rack of pork with the bones frenched as shown in the picture makes for a great presentation BUT be sure to have the butcher remove the chine bone that runs on the underside of the ribs. If I didn't have a big cleaver and a strong boyfriend who was somehow able to cut through it, I would have had to ""

"I definitely agree with previous reviewers that the cups need to be about 2/3-3/4 full for a really impressive looking popover. I have found that 1 cup flour, 1 cup milk, 3 eggs, pinch of salt and about a tsp, of veg oil is the perfect amount for a 6-cup popover pan.""

"I cannot make pastry or pie crust without a real disaster. Luckily I have discovered frozen puff pastry and use it all the time. It worked very well for this recipe.""

"One very important step that the recipe omitted--be sure to poke holes all over the puff pastry with a fork before baking or it will just puff up way too much. I too cooked the salmon in another pan. "

"One very important step that the recipe omitted--be sure to prick the puff pastry all over before baking or it will just puff up way too much. I too cooked the salmon in another pan. "