"What a simple yet delicious surprise! Our friends gave us a bunch of tuna they caught in Mexico and I was looking for various recipes for tuna steaks. This one was simple and so delicious! The flavors really blended well together to make a great dish. I used dill pickles for the mayo since we don't really care for sweet pickles, and for us, this m"

"Dry turkey no more! I found this recipe from Alton Brown about 5 years ago, and have never used another recipe since. The brine really is the key to a moist and delicious turkey. I used to buy the most expensive turkeys, thinking they would be the most moist. But with this recipe, I buy the cheapest turkey and it still turns out super moist. I hav"

"I only used the meatballs from this recipe, since I wanted to make meatball sandwiches and already had some sauce. The meatballs were awesome!! My husband and I agreed that they were flavorful and moist! They were so easy to make! This recipe is definitely a keeper!"

"These fries came out so crispy for oven-baked fries. I always bake my fries, but usually use yukon gold, which never come out crispy. Using the russet potatoes really made a difference. I followed the instructions exactly and they came out really crispy and delicious. My husband said that these were the best oven-baked fries I've ever made. I didn"

"My mangos were super ripe and sweet, so I did not have any issues with the sweetness of the drinks. However, the amount of rum was WAY too much. I am definitely a fan of strong drinks, but this was just way too strong. Half the amount of rum was about right after I adjusted the recipe. Even that was still on the strong side. I will definitely make"

"I have been making these short ribs for over 6 years now, and we still love them. I follow the recipe exactly, and it comes out tender and flavorful every time. I use boneless shortribs and usually only need to simmer for about 2 hours before popping in the oven. When we have leftover ribs, I shred them and use to make tacos that taste even better""

"I have been making these short ribs for over 6 years now, and we still love them. I follow the recipe exactly, and it comes out tender and flavorful every time. I usually only need to simmer for about 2 hours before popping in the oven. When we have leftover ribs, I shred them and use to make tacos that taste even better than those food truck taco""