"I usually try to make this more of an entree than a side dish so usually I add diced rotisserie chicken to the overall mix. I've also used more raisins than currants since it's a bit more well-liked by our friends and family. It's a quick go-to weeknight meal that isn't overly complicated."

"This is my go-to gratin for the holidays - fantastic with roast beef, turkey, or quite frankly, all on its own! The fennel reduces down nicely and leaves just a hint of spice to the overall gratin. Simple, delicious and like almost all of Ina's recipes, it's a keeper!"

"I have made this several times and it's always a winner! Like other posters, I have doubled it (usually because there isn't enough to have any leftovers!) Soba noodles are harder to find but I usually make it with a couple packages of ramen type noodles that are in the refrigerated/produce area of my local grocery store. It's good warm or cold and"