"I wanted to bake some cherry hand pies instead of frying them, but I wasn't sure that the dough in this recipe had enough fat to support baking and I didn't want the crust to turn out badly. I used Alton Brown's pie crust recipe and doubled it to make two pies' worth of crust, then used this recipe for the filling. I cooked the filling a few min"

"This is a really delicious, well-balanced cornbread-- I'm so glad to have this recipe to add to my repertoire! I actually made it as corn muffins, and I heated the muffin tin in the oven as directed and then swirled butter around each muffin cup. The result was a perfect brown crust around each muffin, so much better than simply pouring the batter in a room-temperature muffin pan. One reviewer mentioned that it was too salty, but I didn't find it salty at all; maybe that was the result of using salted butter instead of unsalted? Anyway, I loved it, as did my family. Thanks so much for the tip about heating the pan first, Alex, and for your wonderful recipe!

"This spanikopita is fabulous and well worth fiddling with the delicate phyllo dough. My husband confessed to me that he was always lukewarm about ordering it in restaurants, but that he would eat these every time. I substituted feta for the goat cheese, and I made the filling the day before and refrigerated it so that I would have less work at dinnertime, and it still baked beautifully. I loved the texture that the mushrooms added. I would recommend greasing the baking sheet, because a bit of our filling oozed out and got stuck to the pan. We had them for dinner with homemade hummus and pita chips, grilled zucchini, and a green salad with tomatoes, feta, and sprouts.