"I've eaten onion rings in restaurants from Maine to California, but whenever I tried to make them myself, they never turned out right. Now, thanks to Ina, I make the best onion rings EVER right here at home! And the recipe is so simple."

"Now THIS is Rugelach! The buttery flaky crust paired with the tart/sweet filling. They're to die for! I can never order Zabar's Rugelach again! Thanks, Ina!"

"Since I have a son-in-law and two grandchildren who won't eat anything with raw onions in it, I substituted halved cherry tomatoes for the onion. The basil goes so well with tomato. And the colors were beautiful. The whole family loved it!"

"Mmmmm! Made these for a little cocktail party with girlfriends and everybody wanted the recipe. The only change I made was to use fresh mushrooms that I sauteed off in a little BUTTER. Love you, Paula!!"

"This has been one of my favorite appetizer recipes for years! These will be the hit of any party! Same taste as Paula's Tomato Pie (also fabulous), just scaled down to an colorful little bundle that looks great on the buffet table. But stick with the mayonnaise. It just wouldn't be the same without it."

"My husband is Jewish and a chopped liver fanatic. He taught me how to make it the way his mother did, by boiling the chicken livers. Then I made it the "Ina" way! Sinfully good!!"

"Made this last week for my husband, who usually cringes when chicken is what's for dinner. He absolutely raved about it! Easy and impressive. Serve this dish to guests, and they'll think you're a fabulous cook! Ina has never steered me wrong, yet."

"Most delectable pot roast EVER! Served it for a family dinner, and my son-in-law said it was the best pot roast he'd ever tasted in his life. Followed Ina's instructions exactly. Who am I to improve on perfection? Pureeing half the vegetables and sauce gives it such a wonderful texture and depth of flavor. "