"Giada: This was a nice novel approach to the standard flat layered lasagna I normally make. I like have the bechamel sauce as on the bottom, I normally would use my marinara - and the pinch of nutmeg was just right. Forgive me for not using the prosciutto but at over $20/lb if the prosciutto has to be the star of the show and I was afraid it wou"

"Bobby: Thanks for turning me on to grilled peaches are have been received well at my grill fests. I have found it easier to mix in the sugar and cinnamon in melted butter then spoon onto the grilled peach halves. I also finish them off by drizzling honey over them. Great treat."

"Alton: Great recipe. I used the non-stick pan I use for eggs and was able to make 20 crepes with only a tad of batter left over. Instead of butter I used Pam. I wiped the pan out between each crepe. I made an apricot/cream Napoleon my alternately layering the crepes with vanilla pastry cream and apricot preserves. I used a plain crepe at the to"

"Excellent flavors. Rub - great flavor and this recipe makes enough to last a while. I could not find real pasilla peppers and adding the chile de arbol would add too much heat for my family's taste but not mine. BBQ sauce - again I enjoyed the flavor and the consistency works very well for me. The sauce is sweet and having a southwestern profil"

"Very nice! A quick and easy meal to make. I used Quaker brand grits because they are made from hominy which in my opinion are true grits, cornmeal is polenta. I used only 4 cups of water to a cup of grits. "

"Sorry but this did nothing for me, unremarkable. I think too much vinegar. I think this receipt can be altered to suit my palate but then it would be a whole new deal so I don't think I will bother. "

"Very good. I make it for my wife once a week, she loves it. I cannot get panettone so I use just plain old Italian bread. I also back off on the sugar a little. I really just make the white sauce with a little vanilla extract and sprinkle cinnamon on to top of the mixture before baking."