"This is a lovely piquant, fresh and summery dish. Great for outdoor parties. Best of all it was extremely easy to put together. Follow Alex's instructions about salting the water. It really does make a difference. I had some lovely pencil thin asparagus. I garnished the final plate with some lovely organic cherry tomatoes from my local farmer's ma"

"This is a great classic recipe. I used it, and added 1/2 cup shredded cheddar jack cheese, to make chicken terazzini. The recipe I had called for canned soup. Using a bechamel sauce instead was fresher, better tasting and more affordable, plus I had control over the salt level and other seasonings."

"I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advant""

"This recipe was the worst online recipe I've ever made...and that was after I drove 40 miles round trip and spent $15 on Gruyere cheese. Folks, if you're making a recipe for au gratin potatoes that doesn't include a roux, you are using the wrong recipe...and THIS is the wrong recipe. It was terrible, disgusting, completely separated. I will never use this recipe again and will tell everyone I know how bad it is."

"I always turn to Foodnetwork for holiday recipes, and Paul Dean, Bobby Flay and B. Smith always seem to win out. This recipe is special. I think it's one of the only recipes I don't alter, at all, period. It's absolutely perfect just the way it is. I read some other reviews that said they would chop up the spinach, okay, maybe. However, the advantage to the larger leaves is how well the parmesan cheese sticks to it. The truly magical element that sets this spinach dip apart from all other is the lemon zest....Amazing! This dip also reheats very well, just reheat at a lower heat level than you used to originally bake it and top with a little extra parmesan and you'll be in great shape to use it to go with your leftovers on day 2. Just remember to refrigerate your leftover portion on the first day promptly in an airtight container!