"This is the most fantastic salad and has become a holiday tradition in our house. The oranges and pomegranates add just the right festive touch. I have never added the prosciutto wrapped goat cheese (both are expensive ingredients and we usually have a huge crowd) and don't miss it, although I am sure it would be wonderful. This year I am going""

"Before we tried Rachael's braciole recipe, we had tried several other recipes that didn't do much for us. They were all cooked in tomato sauce, and I was beginning to think I was not a fan of braciole. Then we tried Rachael's recipe, and thanks to Rachael's Mama, we now have a braciole recipe that we like. I think the difference is that Rachael cooks her bracioles in a mushroomy beef broth that flavors and tenderizes the meat just right. We still serve this on the side with pasta and marinara sauce. I can now tell all my Italian neighbors that we make braciole!

"After watching Anne make this steak, I couldn't wait to make my own 3-day cured "steakhouse steak." What a disappointment. It was too salty and we used kosher salt. Also the combination of flavors in the rub did not work well. We didn't like the sugar and I think I would prefer black pepper to the red. Nice idea, but we will not be making this again.

"I've always loved tortilla soup, but Emeril's recipe takes it over the top. The complexity of flavors and textures is incredible. The soup base is quite spicy, but the chipotle crema and avocado add some coolness, and the tortilla strips add a nice crunch. When we don't have access to an ear of corn, we take frozen corn and brown it in a dry cast iron frypan. Also, when we don't feel like deep-frying, we toast the tortillas in a little corn oil in the same cast iron frypan. I can't imagine ever using a different recipe. Delicious!