"Tried these, Yes, it takes all day, and when they were done I added cream, used my immersion blender to make the best cream of mushroom soup ever! Next time I will restrain myself and enjoy the pot of mushrooms as is. Fabulous recipe for the mushroom lover. Thanks, Ree! I am a big fan."

"Great basic polenta recipe, and sets up nicely for further/later embellishments, but I needed to cook mine longer, and needed to add more water to get soft, creamy grains that had shed their crunch: about 1/3 C additional water, 15 extra low-slow cooking minutes and 1T extra butter. Some of this may have to do with the moisture content and age of "

"To my palate, 2T of red wine vinegar was too much. I suggest starting with 1T and going from there. Otherwise, a good veggie soup recipe, seems forgiving for possible substitutions, but not terribly special. I saw the show and don't believe this is the best thing he's ever made. . . Giving it 4-stars bc I love AB."

"Good basic recipe. Reduced the salt to 1tsp, prefer a lemon>oil ratio of 1:4 rather than here, 1:3, also used a HB egg yolk; yes the texture of the dressing is different, but once processed it's creamy and OK, and the taste is fine. ( I use HB yolks for my Caesar salads too.)""

"better than mushy canned, if you do it just right.""

"I LOVE arugula so this recipe is a great find. I toasted up walnuts and used those instead of pine nuts, also lemon squeeze and zest instead of VitC. Did not blanch the arugula and still, it was perfect: bright green, stays so if tightly covered. Added oil amount to the consistency I like: more thin than thick. Taste for salt after adding the chee""