"As usual, another great recipe from Tyler Florence. I did substitute the Marsala for a dry Chardonnay, and instead of the gremolata I just poured some lemon juice over the finished dish. I do prefer to "manicure" the veal shanks before serving, as they can get messy if you don't. I also serve the bones for those who enjoy the marrow. Also, I alway"

"I have made this with all sorts of fruits--my latest was nectarines and blackberries--both fresh--and all sorts of cereals--and it is sooooooo good! I also make it in a large baking pan to save time. It also keeps well (as long as my husband get at it too often)! A wonderful and easy recipe."

"I have been baking desserts for 35 years to feed a sweet-loving husband, and he told me this is one of the three best desserts I have ever made, and I couldn't agree more. I had to use frozen blueberries, so I doubled the amount of cornstarch in the recipe, as I knew they would be juicier than fresh (I didn't have any tapioca starch in my pantry).""

"I have been baking desserts for 35 years to feed a sweet-loving husband, and he told me this is one of the three best desserts I have ever made, and I couldn't agree more. I had to use frozen blueberries, so I doubled the amount of cornstarch in the recipe, as I knew they would be juicier than fresh (I didn't have any tapioca starch in my pantry).""

"I bought ricotta that was already creamy, so I didn't have any chalky problem, and this WAS creamy, but it just lacked taste beyond the creaminess. It tasted as though I was just eating a bowl of whipped cream, even though I added many more fresh raspberries to the mix. I was hoping for something more like the filling of a cannoli. Oh well.......""

"A step seems to be left out of the directions for cooking. You would need to gently boil the pierogies until they float to the top. Then you take them out and dry them a bit on a clean tea towel, then you fry them (and I have always used butter for this). Personally, I would gently fry them with the onions until both the onions and the dough becom"

"This was superb, even though I cooked the pork loin a bit too long. I managed to stuff it okay, but I had left over stuffing that I put in a small casserole and heated it in the oven. I made gravy with the juices left in the pan, I added some wine and chicken broth with a tablespoon of corn starch to thicken. It was a memorable meal, and making the stuffing the night before helped to get the meal on the table more easily for my guests. Chef Anne is a great chef. Thank you!"

"These were good, but not great. I believe the oven temperature was too high. The tops were almost burnned, and the insides were almost raw. Too bad, my expectations ran high, as I adore both puff pastry and Ina."