"I have made this several times. It is beautiful, impressive and delicious. (And not overly sweet). It looks as if it came from a fine French Bakery. Don't change a thing in Tyler's recipe. "

"Wow, this is, seriously, the best dessert I have ever had! Don't change a thing. I could not find regular dates at my grocer, so I used Medjool and it was amazing. The simmering seems to make the dates just "melt" into the cake. Even my dinner guests who SWORE they don't like dessert OR dates, absolutely loved this. ""

"This is delicious. I usually don't change a thing in Giada's recipes, but this is even better reheated, the next day -- in the oven with some bread crumbs, parmesan and a little oil on top. ""

"Fresh, light and delicious. I, however, used fresh corn cut off the cob and steamed it in a small amount of water in the microwave, covered, for 30 seconds, so that it had a bit of crunch to it. I doubled the amount of corn asked for, too. Love this recipe! "

"I added a large pinch of hot red pepper flakes and a couple of tablespoons of dry sherry, to the marinade. And, sorry, Ina, I know you don't like cilantro, but I topped the chicken with chopped fresh cilantro before serving. So easy and delicious."

"This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually rather bland zucchini an incredible flavor. Also, I found it not necessary to use so much oil by lightly brushing my grill pan with oil occasionally while grilling all of the zucchini and then tossed with a little more oil and the rest of the ingredients, then served it. "

"This is a wow! A little labor intensive but worth the effort. I sliced the zucchini on a mandolin, but don't try to slice the zucchini paper thin -- just thinly enough so that the slices bend, and they soften nicely when grilled. Used a grill pan, and allowed one large zucchini per person. It is unbelievably tasty -- the grilling gives the usually rather bland zucchini an incredible flavor. Also, I found it not necessary to use so much oil by lightly brushing my grill pan with oil occasionally while grilling all of the zucchini and then tossed with a little more oil and the rest of the ingredients, then served it. "

"Wow! We loved this recipe. I added some extra cumin, poultry seasoning and chipotle in adobo sauce because we like lots of flavor and heat, and I also used 4 cups of broth instead of 3. To make it even easier I used rotisserie chicken instead of cooking chicken tenders. This soup is so delicious and flavorful. Definitely going into my favorites file!