"Is it bread pudding? Yes. But at the same time it's French Toast bread pudding. To those who complained that they baked it for forever and it was mushy... you MUST bake this uncovered. There is no way that it could've been baked for double the time, uncovered, without burning the heck out of it. Bread pudding must always be baked uncovered. And wh""

"Awesome tacos! My husband (who is an executive level chef ) loved them. He even told me to put this recipe in the "keep" file to make again :) The flavors were spot on. The watermelon gave it just enough sweetness, without it being too much, and just enough crunch. And I used regular flour tortillas instead of the lettuce.

I had almost all of th""

"The recipe looks good and I cannot wait to try it this weekend. While reading the reviews I am noticing that people are reading this recipe and think that this will make 4 to 6 servings, while the recipe states that 1 large russet potato will make 4 to 6 CAKES. For the 2 of us, I'll be doubling the recipe.

"I'm going to make this recipe later today, but I have to comment about other postings that say to not add cheese during the cooking process and only add it at the end. If you read the recipe, Giada has you put in an optional Parmesan cheese RIND. Not the cheese. The rind gets simmered much like you would simmer a bone or bay leaf. Then it gets removed and is discarded. Cheese is added at the end of cooking, when you add the finishing touches of salt and pepper, and then it is ready to be served. I just wish people would read and follow instructions before commenting that "they wouldn't add cheese until the very end". Duh.