"Perfect every time. It's great to get hints from someone who knows what they're talking about. I've rinsed the rice one time before but didn't know to repeat the process or to soak it first before cooking. ""

"I am familiar with this recipe and have made it before. The version I use is a Pennsylvania Dutch one where you balance sweet with sour. I would put in 1 1/2 tsp sugar AND 1 1/2 tsp vinegar to get the sweet & sour effect. Also, I've never heard of using pickled peppers in it but I am used to the traditional version. It's a nice, light, cooling"

"Great make ahead dish, flavors only get better the next day. Getting the roux to a chocolate brown color put me off a bit, I only brought it to more like the color of peanut butter and it turned out great. You can serve 6-8 with this for under $10 if you get your chicken on sale. Definitely worth the time & trouble. "

"I still like traditional parmigiana but this has great flavor & is much easier to prepare. Definitely cut the eggplant thinner than the recipe calls for, just make the stacks 4 instead of 3. Also, crushed seasoned croutons make a great replacement for the breadcrumbs. This one is definitely a go-to recipe.