"This recipe just doesn't make it. I like mojitos. I like grapefruit and vodka. I like agave nectar and syrup as a sweeteners. And, I like using prosecco or champagne for spritzers. I just don't like the combination. The agave gets lost and the mint doesn't fit. To each their own, but I've got a lot of things I'd rather do with these ingredie"

"I make this all the time, but not cut up or with quail eggs. I use regular eggs and serve one 'stack' as a dinner entree. This is an all around sensational recipe."

"A little bit of a chuckle here about 'Johnny cakes' Back way before Booby and most readers were born, Johnny cakes were a cross between a pancake and a biscuit, probably no egg or milk, most likely using bacon fat or shortening. You made a bunch for breakfast and stuck a couple in your pocket for lunch and you went out to work. The biggest reas"

"Very good recipe. I wasn't thrilled with the spinach, but it was still good. (it better be with good friends that don't mind seeing each other with spinach in their teeth) Quick tips. Toss cherry tomatoes with a little olive oil, salt and pepper put on a baking sheet and put in the oven with the strata for the last 1/2 hour or just until they "

"Great recipe, 5 for taste, 3 for preparation. Unless you are doing for a brunch for a bunch of people or want to impress, dice all the apples, cook in butter, cinnamon, cider, sugar, and pepper. Don't skimp, make the real deal McCann's steel cut oatmeal the night before, add milk and reheat in the morning. Put the apple mixture in the bottom of "

"This is a great recipe, but let me complain first. It's not about Bobby unless he wrote the text here. Bacon confit is on the verge of an oxymoron, or is that a redundancy? First.... bacon, one way or another, always cooks in its own fat and more importantly, it is not preserved in its cooking fat. It is already a preserved product. Using the"

"The important part of this recipe, and therefore the review, is the popover recipe. I've made this one twice to put it to the test and it seems to be a foolproof recipe for perfect popovers. They have a nice balance of a soft eggy interior, a large hollow interior, and good crisp but not tough outer shell. That's pretty much everything you want "

"This is a great recipe with all the right old time caponata touches except one. Here's the secret from the old Sicilian guy across the street, use a charcoal grill. No gas, no briquettes, just good hardwood charcoal to grill the eggplant and tomatoes. For an extra kick, try serving with a few grilled fresh anchovies."