"Like others, I make the full recipe and use a full-size pyrex loaf pan to bake into one loaf. I lower the temp to 325 after the first 45 minutes, then bake at 325 for an additional 20 or 25 minutes. Excellent bread, especially since I am not a nut fan."

"So very good! I can't decide which I like better, the hot or the sweet sausage. I made just 1/3 of the recipe as an appetizer, and I wish I had made more. I used a cast iron skillet to go from stove top to oven and back to stove top. This recipe is in Ina's "Foolproof" cookbook, but in the book she omits the red wine. I would not omit the wi"

"Perfect dish to make on a cold Monday night and eat it until Wednesday! I kept looking for a "chicken pot pie" type recipe, and this fills that bill nicely. No need for a full crust when you have the biscuits and the texture of the stew was creamy and wonderful. I wanted to make it again right away. I did not make any changes to this great rec"

"This is exactly what it claims to be ... an easy sauce that can be made quickly and is very very tasty! I have no idea where Ina gets the "1 tablespoonful of salt" in this sauce -- I used a teaspoonful and thought it was plenty. I used all of the wine, and it tasted wonderful. I almost forgot the cream, because it honestly tasted great without "

"Definitely very tasty, but you should not make them if you are looking for a traditional cupcake -- they would not be served at children's parties! Very chocolatey, very grown-up, almost like a "death by chocolate" dessert at a nice restaurant. Very very good, but even my boyfriend the dessert king could only eat one per sitting. I had enough b"

"Making this again for Labor Day 2012. I have made many times, and every time I think, "This is so good, I could cook it and sell it." Luckily I already have a day job. BUT, this is the best pulled pork ever. I would never make it any other way, and I would never use a crock pot. Slow oven cooking is the best."

"This is excellent -- but only if you leave out a major portion of the salt. The first time I made it, I followed the recipe exactly and it was VERY salty. The second time, I just sprinkled salt to taste on the finished salad (did not add it to the dressing) and it was perfect. I was not a fan of tarragon until I tried this salad. The tarragon "

"I don't know how anyone could think that this was anything less than GREAT. It is "old-fashioned" as the title says -- although the orange zest gives it a nice surprise. The frosting is sweet, but then it should be. It keeps well and when I make it for the two of us, we enjoy it for several days out of the fridge. It also makes a nice presentat"