"I cook a lot, but only 'save' a few recipes. This is one of 'saved'. The work is minimal, the taste is huge. I only eat a little pasta since i'm getting older - this will be my go - to . I love heat, and usually put in hot peppers etc., without measuring; I measured (because Ina always does), and glad that i did.
"

"Love these and the idea of a big batch to deliver. I love to cook, and this recipe is a joy to make, then deliver to friends for Christmas breakfast. I added pecans to most batches because a favorite of mine. Otherwise, I stuck with the recipe verbatim; like I usually do with baking anything. So easy, great descriptions of how it will look, ""

"I love this soup and it is made a little special with the unique toppings. My daughter has become an excellent cook and received this recipe on her email; we're making it tonight. For those who would like it a little chunkier, you could use immersion blender and leave some chunks. "

"Fantastic - it's a party! Made it for my daughter-in-law's birthday dinner. I read a few recipes, including Julia's and Alton's. The reviews helped me to choose this one. I agree with the mise en place, having the 3 bowls ready and in place at the same time so that the chocolate can go into the egg/liqueur mixture, then fold the whipped cream."

"My 60th Birthday Lunch with friends ! The salmon was the star; several women who don't eat fish, loved it. Those of us who like fish thought it was the tastiest, moistest , bestest fish. Of course the recipe was great, but my friend also paid close attention and cooked it perfectly. Fantastic - ""

"Every Spring I think of this recipe because I have plum tree. I make it so often it's a staple dessert for birthdays, dinner parties or just the medium to eat good vanilla ice cream. It's simple, colorful, almost healthy and so tasty. The crust becomes like a cookie, the plums soften, caramelize - and it's so yummy.
"

"Looking for a dinner for special occasion - this is IT ! I made it for Fathers' Day because I could make the whole thing the day ahead and heat it after church. I made exactly as recipe, and made a batch without the meat for vegetarians. Unique, flavorful, attractive - and delicious.
"

"I have made this many times; always love it, and so does my family. I brought it to a large dinner party so I doubled it. I cooked the onions then made the roux before adding the zucchini so that I would have enough room to stir the flour,milk and nutmeg. I added the zucchini and covered the pan for just 5mins., so it stayed firm but cooked eno"