"The lemon was far too overpowering... we're big seafood fans, but this was not for us!"

"Wow these were fantastic! I have tried several gyro recipes, but this one was by far the most well-rounded with a really fantastic depth of flavor - especially the lamb mixture! I didn't have any liquid left in the pan after getting the lamb crispy so I had to add a little more oil to cook the onions. Also, I have trouble finding pocketless pitas ""

"I first tried this recipe because it was the only one I came across that didn't have a ton of mayo in it, surprising, considering the chef, and it is very very good. The two keys are the quality of crab that you use, and not over-mixing to maintain the jumbo lump texture. Is this a "traditional Maryland" crabcake?? No, and it doesn't claim to be. Is it delicious and foolproof? Absolutely. The sauce is very tasty as well, just use a small amount so it doesn't mask the crab taste. This is my go-to recipe for crab cakes. "

"I first tried this recipe because it was the only one I came across that didn't have a ton of mayo in it (surprising, considering the chef) and it is very very good. The two keys are the quality of crab that you use, and not over-mixing to maintain the jumbo lump texture. Is this a "traditional Maryland" crabcake?? No, and it doesn't claim to be. Is it delicious and foolproof? Absolutely. The sauce is very tasty as well, just use a small amount so it doesn't mask the crab taste. This is my go-to recipe for crab cakes. "

"I first tried this recipe because it was the only one I came across that didn't have a ton of mayo in it (surprising, considering the chef) and it is very very good. The two keys are the quality of crab that you use, and not over-mixing to maintain the jumbo lump texture. Is this a "traditional Maryland" crabcake?? No, and it doesn't claim to be. Is it delicious and foolproof? Absolutely. The sauce is very tasty as well, just use a small amount so it doesn't mask the crab taste. This is my go-to recipe for crab cakes. "

"Made this for the in-laws and it was a huge hit! I have made it twice now, the first time I followed the recipe to the letter. The second time I made some additions to the sauce like I do with my short ribs and added diced carrot and celery at the beginning with the onions. Yummy! It makes a subtle, yet tasty addition. Overall, a satisfying, inexpensive meal!

"Make the hot water dough! I have made these pot stickers many times, and on a couple of occasions I used the store-bought wonton wrappers to save time, but they never quite come out the same. The homemade dough is so soft and pliable, tastier, and much easier to seal than the stiff store bought ones. They work in a pinch but are not nearly as good as the homemade dough - they are worth the extra effort!! I always double the batch and make a bunch of extras to keep in the freezer for when I get a craving for them! :o)