"I only made the rice component of this dish, because I just wanted a nice flavored rice to go with a chicken korma recipe. I could not find Basmati rice, so I used Jasmine instead and it worked perfectly.

The rice is fabulous. I did add some thinly sliced onions to shake up the texture (cooked them in the butter first, before adding the spices).""

"I made this slightly different. We had Ms. Burrell's garlic chicken in casserole last night for dinner and so I used the leftover marinated chicken thighs for this soup. I also made my own stock from the chicken carcass.

Other than that, I followed this recipe, adding the crushed red, lemon juice/halves and the cinnamon and nutmeg. I used a spi""

"I made this slightly different. We had Ms. Burrell's garlic chicken in casserole last night for dinner and so I used the leftover marinated chicken thighs for this soup. I also made my own stock from the chicken carcass.

Other than that, I followed this recipe, adding the lemon halves and the cinnamon and nutmeg. I used a spinach penne for past""

"I know the recipe says "to taste", but I like to give Anne Burrell the benefit of the doubt. I used the full 3 TAB of salt (Kosher). I did taste the rub before using it, and found it to be fine, so I seasoned my ribeyes and left them in the fridge for 24 hours.

I cooked them the next day using a pan-sear and oven finish, since we don't own a gril""

"Delicious!

I used about 2.5 lbs of onions (8ish medium ones). I was worried about my pot being able to adequately sweat that many onions, so I cooked half in the soup pot and the other half in a separate pan and combined them after they had sweated down in size a bit. Overall, I cooked the onions slowly for almost 2 hours to get them a nice, d""

"I originally made this as a side salad for dinner, but I actually think it would make a FABULOUS breakfast as well.

I did make 1 change: I added balsamic vinegar to the dressed arugula. I did this because my husband really likes his asparagus acidic, and years of being married to him has taught me that lemon juice just doesn't cut it with his ta""

"I cooked only 1 chicken, but left all ingredient amounts the same. It was perfect! The cooking time in the recipe is quite variable, depending on oven. I basically just cooked each side until it "felt" brown enough. When I first went to pirouette the bird over, I was immediatly taken aback by how tender the meat already was. By the end of the cook""