"We love this soup in our home! I use ground turkey and sausage instead of chicken, because that's what I have here (I'm in a small town on a military base). Everything else I follow exactly EXCEPT the pasta... it is too much. I use half the amount she calls for, and the only small pasta I can easily find is orzo. I probably added between 1/3 and 1"

"I used Giada's basic idea of rolled-up lasagne, but with a vegetarian meal in mind. I omitted the prosciutto, added in chopped cremini mushrooms, and omitted the bechamel because I don't think that extra cream and fat is necessary. I used part-skim ricotta, added in a little lemon zest and chopped sun-dried tomatoes. Lots of flavor and not too muc"

"These are very tasty! I have made them twice now, and the second time I prepared the tofu a little differently. I cut some extra firm tofu into chunks, tossed it in the food processor, and blitzed it until it was ground fairly small, resembling ground beef. Then I sauteed that with a little olive oil and the taco seasoning. It was really a great t"

"Overall, very tasty! I am not a fan of modifying Ina's recipes because they are usually perfect the way they are, but I had to mix truffle oil with softened, unsalted butter because I could not get truffle butter where I live. Also, I used dry Marsala wine in place of the cream Sherry in the mushrooms because that's what I had, and I didn't see th"

"I followed Ina's recipe exactly and it turned out perfectly! I served this for a dinner party of 5 adults, so I added extra short ribs and unfortunately, it was too much with all of the veggies and liquid to fit into the only enamled cast-iron, stovetop-to-oven pot I have. So, instead I piled everything into a large stock pot and simmered it on lo"

"I followed Ina's recipe exactly and it turned out perfectly! I served this for a dinner party of 5 adults, so I added extra short ribs and unfortunately, it was too much with all of the veggies and liquid to fit into the only enamled cast-iron, stovetop-to-oven pot I have. So, instead I piled everything into a large stock pot and simmered it on lo"

"This is a great recipe! I made it times 1 1/2, but I doubled the vinaigrette and used the excess as dressing for a green salad. Yummy! I wouldn't change a thing about Ina's recipe, it's perfect the way it is. I used frozen artichoke hearts and roasted them from frozen, but instead of 20 minutes, I opted for closer to 30 minutes. They were nice and"