"We thought these were magnificent, made according to the recipe and served with a little of my homemade orange marmalade. I did one pan with 1/3 c. measures and one pan 1/3 full and liked the first one better because they looked prettier but both worked fine, just keeping an eye on them for doneness."

"We love this pie. It's simple but turns out delicious every time, even though I sometimes leave out the third berry or use a different berry. The apple-cranberry combination alone makes it perfect for the holidays, and gives it that extra pop that keeps us coming back for more."

"I brine it during the defrosting process if I work with a frozen turkey. It helps with the worry I used to have that the outside of the turkey would sour before the inside defrosted. In addition to the brine, I think one of the secrets here is the long cooking time at low heat. My mother always made the most tender turkeys, cooking them at low he"

"Excellent combination of flavors. I'm glad she said 130 degrees is rare. Some of the other lamb recipes here say 120, but that is if you like your meat to look like a beating heart. I did it to an internal temp. of 140 and it was beautifully medium-rare. We're not into meat as sushi.

"What's particularly exciting about this pie is that Aaron has found a way to make pecan pie less cloyingly rich and sweet but still delicious, so you can truly enjoy without quite as much guilt. And the crust is flaky and crispy. Just great!

"The roasted cauliflower with the curry is really nice. You can really play with this recipe. I agree the amount of couscous can be reduced with respect to the amount of add-ins. You can bump up the protein by adding garbanzo beans, which also work well with curry, and add some more crunch and bite with some chopped radishes and green onions. If you like it sweeter, you could add more fruit, like fresh grapes, or some mango chutney.