"We made this for dinner tonight--our first experience ever cooking a brisket. We left the brisket, a much smaller roast than the one from the show, in the oven and went to visit my uncle for the afternoon. Unfortunately the bottom of the roast got way too brown and the delicious sauce we hoped for was mostly reduced down. Nevertheless the meat was"

"I made this today for dinner and it was very good. We didn't have cherry tomatoes, so I used a couple of regular-sized from the farmer's market chopped into bite sizes. The tomatoes do produce a great deal of juice, but allowing the pasta to mellow a few minutes with the mixture and cheese helped with that. Overall we enjoyed the very fresh tastes"

"We tried this recipe as a way of using up buttermilk my sister bought from a creamery in Maryland. It has a great flavor and super creamy texture, but the garlic/scallion combination is extremely strong. I ate a cupcake for dessert and found the dressing "lingered" over the sweetness in a very unpleasant way. I'll try to rehab the leftovers with m"

"We tried this recipe as a way of using up buttermilk my sister bought from a creamery in Maryland. It has a great flavor and super creamy texture, but the garlic/scallion combination is extremely strong. I ate a cupcake for dessert and found the dressing "lingered" over the sweetness in a very unpleasant way. I'll try to rehab the leftovers with m"

"I made this pie last weekend and it was so amazing I decided to make it again today but to modify it using limeade instead of lemonade. The texture is decadently creamy. I also added lemon zest last weekend and lime zest to today's version. It is so incredibly easy and very affordable. Thank you, Neelys!"