"I love this, but I think it needs one more avocado, and be careful not to pour all dressing on right away. I think it is overdressed if you use it all."

"Followed this to the letter and it was delicious. The marmalade really made it (but is it really a marmalade?). We used the extra on a grilled cheese and tomato the next day and added a great twist."

"I thought it was ho-hum, and definitely a little oily. Also, I blanched the snap peas for the minimum suggested 3 minutes and they completely lost all crunch. There was little crunch in the "crunchy noodle salad".""

"I agree that the sugar needs to be cut way back. I used 2 1/2 cups. Dijon gives a good kick.....I just used Poupons. Why in the world does it say 4 hours of inactive prep time? Is that for chilling in frig?""

"I am with jehebert98 all the way! I have some beautiful pork belly I picked up at the meat market and was looking for ideas, and all I get are comments about Philly Cheese Steaks under the pork belly recipe. Come on FN!""

"My only critique is that it was a little too thin....perhaps less stock? I used leftover shrimp from Ina's baked shrimp scampi, and just scraped off the butter crumb crust. I thought it gave it a ton of flavor.""

"I thought it was a good family friendly lasagna. I agree with previous reviewer that the recipe called for way too much lasagna noodles. A pound of lasagna is more than sufficient. Also, has anyone else noticed that the recipe calls for you to use 1/3 of the ricotta, 1/3 of the mozzarella, etc., and repeat 2 more times, and then on the top layer use the remaining ricotta, etc. Isn't it already gone if you've already used 1/3 on the previous 3 layers? Or am I misreading this?"