"These were delicious and so easy to make. This recipe did not talk about about finishing off the ribs on the grill like the show told us to do. Although it was not necessary, I believe it really added a nice crust onto the ribs with that wonderful sauce. It was really easy to find the tamarind paste/sauce in the international aisle of my grocer"

"For those with convection ovens, FYI: I was able to cook this turkey breast in my tiny, little convection oven at 325 for one hour. I can't quite remember the size of the fowl, maybe 6 to 7 lbs. One hour seemed to cook this size bird just fine. The skin brown nicely on top as well. I liked the flavors of the herbs, but forgot the ground mustar""

"I love my dutch oven. I love Melissa d'Arabian. And I absolutely love all of the recipes I have tried of Melissa's, especially this one. The idea of combining the swiss with parmesan on top of this soup is a fabulous idea. I also split half beef broth with half chicken stock. I think it was the 1/2 cup of dry red wine that made this soup tast""

"This recipe is the best ever! I have been making it for years ever since it originally aired on the Surreal Gourmet. I usually use a mango instead of papaya. I love the look of serving out of a brown paper bag; however, I do not always use the brown paper bag. I will often use a small oven safe dish and place the sauce over the fish. Bob Blume""

"Oh My Goodness...this is heaven! I happened to have all the ingredients on hand, so after watching the show, I had to try this recipe out. This is absolutely fabulous. And of course I used yogurt. It was simple and quick as well. I am not a tumeric fan so that was omitted. Great to eat with a spoon or some tortilla chips. Aarti, you did it ""

"This tastes pretty good. I have been looking for a good recipe that tasted like "Good Seasons" italian mix wi..."