"I've tried this recipe twice. the first time the dish, even with an entire can of the chipotle peppers was pretty bland except for the heat from the peppers. The second time I added a couple of bay leaves and some thyme and it made all the difference. The meat was very tender both times but the second time, the added herbs gave it a hit of flav"

"It's very tasty with one caveat. We ate roasted peppers on every antipasto platter we had when I was a kid. The one thing our mother impressed upon us was to never put a roasted pepper under water when you peel them as you would lose all the essential oils which add much to the olive oil dressing. Rather than that, putting the peppers in a pla"

"No way is this a recipe for sfogliatelle. I don't know where that photograph came from but it sure did not come from this recipe. First of all the recipe does not match the ingredients she uses in the video. Once I had that in sync, I tried the recipe. Well it came out nothing like Ferrara's or Luigi Alva's pastry and to be honest, this recipe"

"looks good except after making the croquettes there are no directions for cooking them. On the show they were deep fried. Is that the recommended way to cook them and at what frying temperature.