"Outstanding. My "I don't like *real* cheesecake" mother loved it. I would prefer a bit more pumpkin flavor. Will use at least 1.5 times as much pumpkin next time.

Really easy to make.But resist the temptation to buy a graham cracker crust. And use the springform pan; a pie tin doesn't cut it (and misses the point).

"The flavor was good: balanced and not overpowering, though not as smoky as I would have liked. The meat was tender, but not overwhelmingly so (this with a free-range, organic, *really* expensive turkey). The candied ginger was waaaaay more trouble than it was worth.

FYI, whole allspice berries can be found at Mexican grocery stores.

"Absolutely fantastic.

A couple of thoughts: 1. If you're not going to use lamb, don't bother; you're missing the point. I made this for my father -- who "doesn't eat lamb" -- and he loved it. 2. Fresh herbs make all the difference. 3. Draining the fat off the meat mixture (before adding the flour) doesn't affect the moistness of the end product, but your arteries will thank you.

"I love chipotles, but they really overwhelm the sweet potato (and butter) flavor. I will halve -- or less -- the chipotles next time.

"Perfect. Absolutely perfect. Balanced; not sweet, not liquor-y. But you'll definitely run out of lychee juice before running out of lychee fruit. So use 3 or even 4 lychees per drink. And *definitely* use Thai lychees, not Chinese lychees. And use decent vodka (I used Ketel One with great results).

"This was indeed the best green bean casserole I ever had. Hands down. Not even close. Perfectly-balanced flavors and textures.

The only difficulty I had was with the onions. I wasn't really pleased with the results done in the oven on a baking sheet -- some burned, some under-cooked -- and I don't think the recipe calls for enough breading mixture. The second time I made the dish I pan-fried the onions and was happier with the results -- though the third time around I will at least double the breading.