"Delicious & a very classy play on breakfast standards! I've discovered using gravlax (I buy it, packaged fresh, at IKEA!) as an alternative to smoked salmon. Wonderfully seasoned, and it looks beautiful. Thank you, Ina, for turning up the volume and thinking outside the box!"

"This was surprisingly disappointing from Ina. I love the method,but next time: (1) less flour, (2) a rougher chop for the walnuts (more texture would have been nicer), (3) a little pre-dusting with sugar for the plums, (4) I'm going to layer the plums on their sides and see if that makes the top a little more moist, and (5) add just a little cinna""

"This recipe requires some proficiency, but the payoff is fabulous! Beats any Key Lime Pie I've ever tasted -- the lime flavor absolutely pops, and I "turned up the volume" -- (thank you, Ina) -- by making a graham cracker crust. The sweet crumbly crust vs. the tart smooth lime -- oooh-la-la. It also looks beautiful with the dark ring of cracker c""

"This recipe requires some proficiency, but the payoff is fabulous! Beats any Key Lime Pie I've ever tasted -- the lime flavor "pops," and I turned up the volume -- (thank you, Ina -- by using a graham cracker crust (homemade, of course. The sweetness of the crust vs. the tartness of the lime -- oooh-la-la. (It also looks beautiful with the ring of cracker crumbs. I also found a finer consistency by zesting the lime with a Microplane right off the fruit rather than in strips that go into the processor with the sugar. Either way, this is a REALLY special pie."

"These ARE delicious...and very rich (thank you, Ina!). I've added a touch from another macaroon recipe, and the taste was wonderful: add the grated zest of an orange! This makes it even better for Passover, as it tastes a little lighter after the Seder meal."