"Mario has some fabulous recipes, but I thought that this needed tweeking.
I agree w/ previous review that it lacked a depth of flavor - on it's own - but the chili oil
was genius! It was super-thick, and I continued to add stock/water to thin. The dish still
turned-out thick. It did seem unappealing, but the chili oil and bread brought it to life""

"This was a simple recipe to prepare, however, it seemed a bit too oily and thin, so I elected to add a 6 oz can of tomato paste to thicken it. I also salted & peppered throughout the vegetable-rendering process, to layer the flavors. I then added cup of very good red wine to add another dimension of flavor. ""

"Can we add a 6th star to this recipe rating? I am late in posting a review, and I have prepared this over a dozen times! It is absolutely one of my husband's and my top 5 favorite recipes of all time! Bobby Flay is THE MASTER OF SAUCES! Seriously, this chef knows how to create a flavor-packing chemistry in his dishes. If you love crab,
if you wa""

"Wow! I've never cooked with red Swiss Chard much - but this dish absolutely changed my mind! It took a bit more time to prepare than it seems, and I would rate it "intermediate". It was rich, moist, and baked so gorgeously! After learning more about the nutritional value of swiss chard, I absolute would choose it over spinach. [This recipe is ""