"My favorite Christmas Eve dinner. Other than cutting the quantity of broth in half and adding a sliced fennel bulb, I followed the recipe pretty much as-is. You can substitute in whatever seafood is available. Crab legs are a nice touch."

"Perfect, classic, lemon bars. The shortbread crust is delicious - great texture and a nice balance of butter and salt. The lemon filling is rich and creamy and not too sweet."

"Delicious. It takes far longer to fully carmelize the onions than the recipe says, but worth the effort. The little pop of heat goes great with the sweet onions. I've received many requests for this recipe."

"Yum! Rich flavor from the garlic and anchovy and very fragrant. Fast and easy to prepare - a good weeknight meal. Like many reviewers, I cut the pasta quantity in half."

"Really good. I doubled the sauce quantity, based the other reviews, but 1.5 times the amount would have worked. I also used canned fire-roasted chiles instead of roasting my own as the recipe called for - BIG time saver, and not at all spicy. I added extra veggies to the filling - one extra zucchini, one yellow squash and half package of mushro"

"Yum! Tasty and super-simple to make. I added a minced jalapeno and a few dashes of Tabasco sauce for a little extra kick. "

"This is a beautiful dessert to bring to a holiday party. Very easy to make, which is nice during the busy holidays. It is VERY sweet.""

"I love the sauce for this recipe. I made this into a vegetarian enchilada by using jack cheese as the filling instead of the chicken. This is a regular part of our dinner rotation now.""