"A good way to use kale. I make something similar with broccoli.

I cooked the onions and pepper flakes first, then added all the garlic and cooked it very slowly, for 15 minutes or so. It softens and sweetens, but doesn't burn.

For the person who claimed it was flavorless--hard to imagine anything with that much garlic being flavorless! Maybe yo"

"I've been making a variation on this for years, adapted from Robert Carriere. It's wonderful, easy, quick and virtually foolproof. I don't brown the tenderloins first, but put them directly in the oven for about 30 minutes, depending on size. I also put in another tray with small potatoes and, at the end, asparagus. No stovetop mess!"

"Made this with ground short rib/brisket mix that Fresh Direct has --- I'd never seen it before, but love both, so how bad could it be? It makes an extra rich sauce that's delicioso."

"I've made these a number of times, and they've always been a hit. I just finished making a double batch (! for a party tomorrow, using Gorgonzola Cremata (on sale at Murray's--a false economy for this recipe and the crackers aren't nice at all. I'm giving it three stars based on earlier experience with Stilton. I understand the reviewers who said ""

"Very tasty, very easy and very quick. I used home made ricotta (Ina's recipe which is very rich -- lots of cream) and that was a plus. I also crumbled some meringue cookies over it, which gave it a nice crunch. But I only gave it four stars because the flavors aren't very deep. I wonder if some lemon zest or juice would've picked it up and cut the""

"This is nice, but needs a squirt or two of lemon to pick it up. Frozen raspberries will do as nicely; and if you can't find seedless raspberry jam, it's easy enough to strain the final product. Like some others, I used a bit less sugar and jam, and am glad; it would've been overly sweet.""

"This is a workhorse of a recipe (and I mean that in a good way). I blanche and shock the vegetables as soon as I get home from the market, per the recipe, and then divvy it up, as there are only two of us. The first batch I might dress as Ina does here. The second batch will find its way into risotto. The third I might toss with a lemon vinaigret""

"I made two batches, one with vodka and the other with grain alcohol (legal! as I read in many other online recipes that it was preferable. I've got to tell you, the vodka version was better --- the grain alcohol version was far too strong. Also, I let the peels macerate for a few weeks, not a few days.""