"I love this recipe! I have made it on a couple of New Year's Eves as a special treat for my kids. It does take time to make, but is so well worth it. To save even more time, I use store bought rotisserie chicken -mojo flavor, of course!"

"Absolutely wonderful! I used veal and lamb for this recipe. Amarone is a bit costly, so I used a good quality cabernet. Make sure you tie your meat tight. Garlic mashed potatoes through the ricer makes a perfect base, a nice salad and a good red to drink with this is all you need to look like a pro!"

"I have made this dish for dinner parties and for my kids. I always receive raves. I love this dish because it looks and tastes elegant and is so easy to prepare ahead of time."

"I posted my review previously, but I guess it didn't make it. I felt that it was worth doing again. I made this recipe a few months ago for my teenage sons and a few of their friends. Now, they request it constantly! What an awesome and different dish! I serve it with grilled skirt steak and refried black beans, and always make extra."

"I love spinach, so I had to try it. Organic spinach makes a big difference in taste. I used dry oatmeal instead of bread in the milk and eggs and it worked fine, and I processed it with the spinach. It was really good, I would probably make it again, when I have the time."

" I just happened to catch Jamie's show today and couldn't wait to make the salad dressing tonight w/ homemade pizza. I am a Mason jar girl anyway. It was awesome. I added the blue cheese and everyone loved it! A pleasant change from my garlic, lemon & olive oil vinaigrette. Can't wait to try the chicken and lemon tart. Good job Jamie!"

"My kids LOVED this recipe. Restaurant quality results, and I mean a good Italian restaurant. Kind of like an alfredo, but easier. I did not have heavy cream, so I used Mexican Crema. Delicious."

"I have used this recipe over and over for special dinners and always get raves. This is, by far, my favorite rib roast recipe. Perfect every time! Ina's cooking times and temps are perfect. However, we like our roast rare, so I pull it out a bit earlier and let it rest. I added herbes de provence (with lavender flowers. It makes a difference, ""