"I live in southern California and have great Mexican restaurants around me, but I will probably never buy carnitas again. This is, far and away, the best carnitas I've ever had (and carnitas is a big favorite of mine in general). I did cut the cumin in half, because I find it can be a little overwhelming in most recipes, but other than that I foll"

"Wow. This is my new go-to meatloaf recipe. I used a green bell pepper in place of the red - the red were just too expensive - but that's the only way I strayed from the recipe. It's moist, tender and flavorful. In the future, I may scale back a little bit on the cumin in the glaze, but that's the only way I can imagine changing it... and I'm not e""

"Really great! This is my new go-to potato-leek soup recipe. I was skeptical, thinking it sounded like something was going to be missing, but I wouldn't change a thing. Okay... I did change one thing... I didn't have vegetable stock, so I used chicken stock. Unlike some other folks, I did *not* find it to have too much dairy. I thought it was the p""

"This was awesome.

Followed the recipe to the letter and it was great. I made the tzaziki and the salsa a few hours ahead of time so when it came to dinner time, all I had to do was cook the lamb and warm up the pitas.

To those who would review a recipe without having made it: don't. "Too many ingredients" is relative. It clearly isn't too many""

"Delicious. I did make a few (minor) adjustments.

Since I couldn't spend 50% more for bone-in pork chops (when did *they* get so expensive!?!?!?), I got boneless chops and briefly brined them (about 40 minutes in about 4 cups of water, 1/3 cup sugar and 1/3 cup kosher salt - I think I could have cut the brine in half... there was way more than eno"