"The ONLY way to cook shrimp cocktail from now on. I used Sylvia's seasoning salt- a little reminiscent of Old Bay with a hint of curry. I had 16-20 count and roasted for 8 minutes, since it continues to cook on the pan when you pull it out of the oven. I serve with both traditional cocktail and a homemade creamy horseradish. The best!""

"AWESOME shredded beef recipe. I have made this several times, and it always gets rave reviews. I do cut the beef into about 2" cubes before searing, because my dutch oven, although big, isn't big enough for the whole chuck roast. SO awesome with fresh corn tortillas and some good guac. I've also served with pickled red onions from this site and ev"

"How on Earth could something SO simple be so good? I, like a previous reviewer, like to slice the radishes to have on top of toasted bread. I always use Euro-style butter (Plugra is my favorite). I don't care much for radishes, yet somehow, this is one of my favorite canapes. Who knew? Simple, elegant, and delicious."

"How on Earth could something SO simple be so good? I, like a previous reviewer, like to slice the radishes to have on top of toasted bread. I always use Euro-style butter (Plugra is my favorite). I don't care much for radishes, yet somehow, this is one of my favorite canapes. Who knew?"

"This was a simple recipe and SO delicious! I used a variety of "white" sausages- chicken, spinach and garlic, and beer brats. (The brats won for flavor, hands down) The mustard mashed were exceptional, and such a great complement to the sausages. I found the creme fraiche to be somewhat unnecessary- next time I will probably just use a little sour cream. (It was expensive and for me, just not worth it for the flavor.) I served with sauteed cabbage and onions with salt and lots of pepper, and some good beer to drink. We will have this again and again, I am sure!

"These are EXCELLENT! I had them out at our open house on Christmas Eve, and all who tasted them raved, including me. My baking time ended up to be about 12 minutes- watch then closely beginning at 10 minutes, based on the reviews. I didn't have a silpat so I used parchment. I sprayed the tray with Pam, and any toffee that ran over came off without a problem. As with anything, use the best quality ingredients- Euro style butter and good chocolate (I used Ghiradelli) make a difference. Lastly...don't skip the sea salt! We've decided to make this the cookie to deliver to our neighbors every holiday.

"Outstanding recipe! I love the simplicity of the preparation, yet the depth of flavor that the porcinis add is superb. My only change was to add the sprig of rosemary whole, then I fished it out before serving, as I was afraid the rosemary would be too strong. I served this with the creamy polenta from the same episode and Ina's roasted carrots...what an incredible winter dinner. I will definitely be making this again. (Note- leftovers were even better with more developed flavors. Next time, I may make a day ahead if time allows.)