"To. Die. For. Thank you Giada. My sister recently made this for our family. It was so rich and so delicious, I wanted more than one roll. Next time, I will make the recipe myself so I can have all I want!""

"Also, when you pat the salt crust on your roast, do it on a cutting board and not in the roasting pan. I did the latter and some of the mixture fell to the bottom of the pan so while it was cooking at 500 degrees, the mixture on the bottom of the pan burned and set off our smoke alarm. ""

"Thank you, thank you, thank you pepedbj_7971241 for your review!!! I too had the same problem with the cooking time. There is NO WAY a 7 pound rib roast will cook to 120 degrees in 40 minutes. I should have trusted my instincts and used a different recipe because my roast took about the same amount of time and we didn't sit down to dinner until""

"I have had the real thing off The Grilled Cheese Truck and it is TO DIE FOR!!! The best sandwich I have ever had!"

"I cut the recipe in half as it was just going to be for me (and a few leftover dinners this week. I first sauteed about 3/4 pound of large scallops in olive oil and butter, adding 4 cloves of garlic and 1/2 t. of red pepper flakes when the scallops were almost done. I then added the cooked spaghetti, the lemon sauce and some chopped fresh parsley and fresh basil. OMG!!! It was so delicious!! This would be excellent made with large shrimp, as well. Grazie Giada!!

"I made this frosting to frost a 10 inch cake made in a tube pan. I followed the recipe exactly as written and all I can say is DISASTER. The frosting would not stick to the cake. I think it's because there is far too much fat to sugar ratio. When I make a buttercream frosting, I use 1 stick (1/2 cup butter and a one pound box of powdered sugar, thinning it with vanilla and a little milk. This recipe has 2 1/2 cups of the fatty element to the same amount of powdered sugar. It wasn't overly greasy and tasted pretty good, but if you try to frost a cake with it, good luck.

"I made this frosting to frost a 10 inch cake made in a tube pan. I followed the recipe exactly as written and all I can say is DISASTER. The frosting would not stick to the cake. I think it's because there is far too much fat to sugar ratio. When I make a buttercream frosting, I use 1 stick (1/2 cup) butter and a one pound box of powdered sugar, thinning it with vanilla and a little milk. This recipe has 2 1/2 cups of the fatty element to the same amount of powdered sugar. It wasn't overly greasy (amazing) and tasted pretty good, but if you try to frost a cake with it, good luck.