"Really really delish! I took soome liberties with the ingredients of the salad to accomodate what I had on hand: used wheat cous cous in place of bulgur, honey in place of agave, cranberries in place of apricots and candied pecans in place of almonds; I also added more kale... Hmm, looks like I changed a lot. But in reality it's all about the meth"

"Perfect way to cook and eat diver scallops. Served mine with sauteed fresh corn with onion and bell pepper, simply seasoned with salt, pepper, lime juice and cilantro."

"Delicious recipe, it didn't taste low fat at all and was very easy to make. The texture is luxurious and rich and it truly does taste like a truffle. I happened to have honey graham crackers so I used those instead of chocolate ones and added some cocoa powder. I will make this again any time."

"Good pasta; my only problem with this is that it wasn't saucy, so I added a bit of pasta water to make the sauce coat the pasta better. Good flavor, although your choice of olives will impact this dish a lot. I make this often."

"This recipe was alright. It's certainly a very mild indian curry dish. The sauce seems to be lacking something, but I haven't cooked enough Indian dishes to know what is missing. I've made it several times and will probably make again, but not very often."

"This recipe is good but a little short of great. I followed the recipe pretty closely, but subbed Sriracha for the Thai chili because it's what I had on hand. Also, I didn't have any mint and I know that's a big part of this salad. The dressing was borderline too acidic (comparing to the dish I order at Vietnamese restaurants). I will make this sa"

"Fantastic marinade/sauce. I didn't have any dry mustard so I added a little spicy brown mustard & a clove of garlic (though I doubt these changes changed anything). I had a little time, so I let the chicken sit in the marinade for about an hour. Hardly did any basting. The chicken came out moist and succulent. Didn't even need the extra sauce afte"

"Perfect way to cook and eat diver scallops. Served mine with sauteed fresh corn with onion and bell pepper, simply seasoned with salt, pepper, lime juice and cilandtro.""