"Super tasty. I'm not a fan of bananas or banana flavored anything, so I made everything according to the recipe, sans banana. It turned out quite well, albeit a little dry and tough. I'm sure I probably over-stirred/over-folded the batter a bit, but it took a while to get all of the dry ingredients incorporated into the wet ingredients. Also, it m""

"A trick I learned from America's Test Kitchen: prepackaged ground pork is often fatty and greasy. Take pork tenderloin, freeze it for about 10 - 15 minutes (until stiff around edges but still pliable) and grind it in the food processor. The result is delicious, moist ground pork.

The recipe doesn't lie: these are perfect potstickers. We've ordere""

"I've never really had beignets & therefore don't know if this is how they're supposed to be. They were tasty, to be sure, but very heavy & eggy. I take issue with a lot of the directions in this recipe. First, after adding the flour, the mixture on the stove became dough like IMMEDIATELY, not 3-5 minutes as stated. After adding all of the eggs, th""

"Yep. Gonna have to make this again. It was super simple to make and sooooo delish! One point of note: the topping probably requires a cold butter to make a crumble for the topping. I foolishly melted the butter until it became a creamy consistency, then realized it didn't make a lot of sense to add that to the top of the casserole. It did however ""

"Holy wow this was good! The saltiness of the cheese & prosciutto balanced perfectly with the flavors from the basil and the tender savoriness of the flank steak.

My only beef (ha) was that butterflying a steak is no easy task. Albeit, it was my first time butterflying a steak (or any cut of meat for that matter), but I don't think I did it quite ""