"Genius! This woman can make cooking anything easy and fun. I've had the sausage attachments for my Kitchenaid but NEVER thought twice about trying to make my own. I DVR'ed the episode and spent a Saturday experimenting. Amazing! I can make my own sausage now! The best part is I can finally get a decent Italian sausage here in LA! For years I've tr""

"I would consider these to be more of a chip than a cracker, kind of similar to pita chips. These are very versatile and you can modify the spices or flavors you add to them when you get bored with the garlic and asiago. The garlic dip is tasty but I prefer a more creamier dip for these like a ranch dressing based one or even a hummus.""

"This is a pretty basic dough recipe and i don't know what others might have done to it to judge it to be 'horrible'. You really can't mess this up unless your yeast isnt working. As for the taste of the crust, its flour and water, what exactly are you expecting? You can always slather some butter on it and sprinkle some minced garlic or italian sp""

"This a great recipe and can be used to easily replicate the kind of thing you would spend big bucks for at a good deli. I've used these as finger foods for many parties and they are always the first tray cleared and everyone always asks what store I got them from. The flavors complement each other PERFECTLY. This is the kind of recipe that really ""

"God this site can be frustrating to use! The mayo amount in this recipe is CLEARLY wrong. When I pulled the recipe up, an identical dupiicate from Anne came up in the website's 'recommended similar recipes' section. This recipe is apparently one she did as a feature for Food Network Magazine. Everything is the same except she only uses 3/4 cup may""

"Some people will dismiss recipes like this because there are only a couple ingredients shown and they seem pretty self explanatory but the genius of Anne Burrell is in the very unique way she presents the steps needed to bring one from start to finish. Its rare to find a 'teaching' chef like herself who can actually present recipes to the novice c""

"Surprised to see so few reviews for this but I suspect people are still intimated at the idea of making their own ravioli. Its too bad because Anne writes her recipes beautifully and you will have a hard time going wrong. I use this as a starter for pretty much any kind of veggie you want to try sticking in a ravioli. Just substitute whatever you ""

"Brilliant!""