"Love this pie! After reading all reviews, I reduced the sugar to a little over 1 cup. I also used the 2 tbsp of minute tapioca plus 2 large tbsp of cornstarch to help the filling thicken . . . worked perfectly. One reviewer mentioned using "tapioca pudding" which is NOT "minute tapioca", which you can find on the baking aisle of any grocery store. I found 3 tbsp of butter to be too much and used about 1 tbsp instead. The large granule sugar is a sugar usually found in the cake decorating section. I used "Demerara sugar" which I found at Sur la Table . . . works great. I definitely recommend letting this pie "set-up" for a few hours after baking . . . overnight is even better. Excellent flavor. The key is using fresh rhubarb stalks and fresh, RIPE strawberries. Even in a Pillsbury roll-out crust, this pie is a winner.

"Great pizza dough! Easy to make as recipe reads . . . use olive oil to brush dough after rolling out crusts. We mixed in a KitchenAid standing mixer w/ dough hook and it took no time at all. We cooked on a pizza stone at 450 degrees for 15 mins. Dough was crispy with enough "chew" to give it substance. Highly recommend.

"This was an excellent polenta recipe. Followed the recipe exactly with the exception of adding more Parmesan cheese than two ounces. Having read similar recipes from Guy & Bobby Flay, Alton seemed to use the least cheese . . . being cheese lovers, we took a cue from the other guys and used approx 3/4 cup.
We chose to let the polenta set in the refrigerator and use a 3 inch biscuit cutter to cut into rounds prior to sauteing. It is important that you ONLY brush the rounds with olive . . . adding additional olive oil to the saute pan turned out to be a bad idea. However, we only lost 2 rounds using our technique and the other rounds, only brushed with oil, turned out quite well.
Definitely a keep of a recipe . . . looking forward to pairing it with different sauces and entrees.

"I really liked this dish and had gone into the preparation with alot of hesitation given some of the negative reviews. I used all organic veggies--pre-sliced/chopped to save prep time . . . avail at Whole Foods Market-- as well as skinless, boneless chicken thighs. Used 4 cloves of garlic vs 2 b/c i am not afraid. Also used nearly 3/4 cup of lime juice and almost 2 tbsp chipotle chiles in adobo sauce--taste for heat & adjust before whisking!!! Those who thought this was "bland" or "flavorless" either used poor quality ingredients or did not taste-test while cooking . . . their loss. As far as the rice: perhaps not authentic, as several nay-sayers happily pointed out, BUT as an accompaniment to the chicken--read: put chicken on top of rice--and NOT served as it's own side dish . . . it is a wonderful pairing. The rice on it's own is rather boring . . . but put it all together and you have gold.

"This is a good dish. I made as the recipe reads, making a special trip to the Asian grocery for some ingredients. Palm sugar was hard--had to warm in microwave for 90 sec to make usable. Easily found canned tamarind juice that made the sauce neither too sweet nor too salty. That said, I'll prepare again with a few changes: more chopped peanuts; the texture they add is superb. I'll add the preserved radish w/ the garlic at beginning of stir-fry process. I'll use "chili radish" vs reg preserved radish. I think the chili radish would add kick to recipe w/o making too spicy. Would remove pork shortly after removing shrimp to prevent overcooking. Shrimp turned out perfect while pork too well-done. Another reviewer suggests using ground chicken which would add some needed texture. Instead of dry chile, use Sambal Oelek--much more tangy than dry pepper. Don't be afraid to use more lime juice-- makes dish pop! Not a hard recipe to prepare; don't be afraid to taste & make adjustments.

"This was a very good, easy to prepare eggplant parmigana. I prepared the recipe as written slicing the eggplants with a large chefs knife approximately 1/4" thick . . . I don't think it would have hurt this dish at all if the eggplant slices were even slightly thicker. Be sure to cut the eggplant lengthwise. The flour/egg/bread crumb combo gave some sturdiness to the thin slices . . . just be sure to get you oil hot enough and watch carefully while frying! I read a few other peoples' reviews suggesting the use Newman's Marinara . . . I did and felt that it was a little bland. Perhaps using another Newman sauce that has more herbs & seasoning would have added a little more dimension to the dish. Use the best fresh mozzarella you can find and don't be afraid to use more than the 8oz the recipe calls for. I used almost a full pound in my layering and on top of the dish and it was well worth it!

"Absolutely excellent and a complete crowd pleaser. The recipe itself is easy . . . just takes a bit of time. Plan ahead and you and your dinner guests will not be disappointed! I bought the mild Italian sausage at Whole Foods Market, which they sell already uncased. I also purchased pre-diced onions to save a bit of time. I chose to use part-skim ricotta (which worked beautifully) and high-end fontina from the WFM gourmet cheese dept. For the crushed tomatoes, I chose to use Contadina brand with Italian herbs . . . delish. After reading others' reviews, I also used only 2 cups (versus the recommended 3 cups) of heavy cream & added another 2/3 cup of crushed tomatoes for the sauce as well as added a splash of Italian red wine. I used my home-grown basil and the dish was absolutely perfect.

"Freaking amazing. I compared a couple of Texas chile recipes and the main difference I made was using 3 lbs of boneless short ribs vs the meat suggested. Regardless of your choice, 1 inch cubes are TOO BIG. Take the extra time and dice the meat to 1/4 - 1/2 inch cube size. I used jalapenos ( 2 w/ seeds, 1 w/o and for the "New Mexican" chilies I used 2 poblano and 3 red Fresno--roasted, seeded and chopped. I only used about 4 & 1/2 tbsp chili powder after reading reviews. This is an excellent recipe. Take the time, use quality ingredients, and allow it to "mesh" (maybe 18-24 hrs before serving . . . and enjoy. Would be great with cornbread or over white rice or even egg noodles. Honestly, I cannot wait to make again . . . I was very impressed with myself after making this recipe.