"Fabulous recipe. I make a lot of sauces, but I was looking for a heavy meat sauce to use up some leftover sausage and ground beef in the fridge. Found this recipe and am glad I did. Only change was using crushed San Marzano in place of diced tomatoes (didn't have any). This is a perfect rich sauce for a winter weeknight."

"Big old winner right here. Had to work on my chicken butchering skills, but it came out just great. Had this recipe at Cat Cora's restaurant, Kouzzina, this summer when taking the family on vacation and just had to try it. Only change I would make for next time is to double the cinnamon. I even threw in a whole cinnamon stick before the cover w..."

"Oh my God, was this good. We often make chicken Milanese for Sunday dinner, but this week wanted to mix it up. I happened to be watching Guy's episode that morning, and said hey - I've got all those ingredients. Let's try this. Simply amazing. The depth of flavor with this basic onion gravy and then the punch of the slaw was just fantastic. "

"One of the most consistent dishes in my lineup. An absolutely great gumbo recipe. As others note, it's all in the roux. Premade roux just aren't as good, and there's no substitute for taking the time to start this gumbo off right - so keep the heat on medium, and KEEP STIRRING. Personally, I like to at least double the amount of rustic rub, and"

"Simple recipe, delicious results. If the eggplant mixture is properly roasted, it will be soft, but thoroughly cooked, on the inside. I did bread the exterior of the ball before deep frying, cooking them a bit like arancini. Results were fabulous. I was worried about the sauce being a bit too spicy, but the mellow flavors of the eggplant offse"

"I never made biscuits before in my life, but I was watching The Neelys this morning at breakfast time and figured, what the heck ? EASY ! I didn't have any cream, so I just used half and half - worked fine. Required about 1/2 cup more flour for my dough to come together, but the biscuits baked perfectly, and taste great. This is a keeper.""

"I've made this several times since I came across the recipe last year. I really don't understand how anyone who likes gyros could give this under 5 stars. It is absolutely perfect technique, but amenable to subtle modifications depending on your preferences. For instance, I like to use 1 1/4 lamb, 3/4 lean ground beef. I also nearly double the""

"Simple way to make a frittata. Comes out perfect every time. Don't be afraid to just eyeball or replace the ingredients - it's basically just a mixed up omlette. Mine today was made with bacon, spinach, scallions and a little swiss cheese added - delicious and a great way to clean out your fridge for the weekend shopping.""