"Delicious! Moist and dense, and just the right amount of sweetness. While the original recipe is great, I've also tried it without the orange zest and with golden raisins instead of currants -- still scrumptious. Since the recipe called for 45-55 minutes in the oven, I tested it after 45 minutes and it was perfectly done. Another great recipe "

"Flavorful dish that's simple to prepare but has an impressive "en papillote" presentation -- as Ina would say, How easy is that? The thyme, lemon, and olives scent the steamed fish delightfully, and the parchment package and olive oil ensure that it stays moist and flaky. I used halibut with excellent results. While I sprinkled the fish liberal"

"I thought this recipe sounded light and fresh, but the lemon was a bit overpowering. One large lemon is about a 1/4 cup of lemon juice, paired with a 1/4 cup of olive oil. That is a pretty high acid/oil ratio in the dressing, especially considering the additional zest. I even cut back on the lemon juice just to be conservative, but it was still"

"I thought this recipe sounded light and fresh, but the lemon was a bit overpowering. One large lemon is about a 1/4 cup of lemon juice, paired with a 1/4 cup of olive oil. That is a pretty high acid/oil ratio in the dressing, especially considering the additional zest. I even cut back on the lemon juice just to be conservative, but it was still"

"Flavorful, spicy preparation, either for grilled or roast chicken. This recipe is always a hit. When I roast the chicken in the oven, I usually use bone-in chicken breasts and roast at 350 degrees for about 45 minutes to an hour, basting throughout the cooking process with the hot sauce. The blue cheese dip is the perfect cool complement to the""

"Easy and delicious. The flavors and textures complement the salmon nicely -- mustard, lemon, parsley and the crunch of panko. I had the fish market remove the skin from the fillets and liked the result. Since I prefer roasting salmon in the oven so that it cooks more evenly, I barely seared it on the stove before transferring the skillet to the""

"Easy and delicious. Rosemary and thyme are the perfect combo for lamb, and the cayenne adds a very subtle kick to round out the flavor. As an alternative to grilling, I sometimes roast the full rack in the oven for an equally delicious and elegant preparation.""

"This is the best chicken pot pie you will ever make -- it's guaranteed to be a hit. I usually make it in a ceramic pie dish, instead of individual ramekins, and just roll out the dough into one large top crust. I find it's best to let the pie cool for awhile after you take it out of the oven so the filling has a chance to set and become thick an""