"Made this over the weekend and it was delicious - lots of compliments. I used light mayo, light sour cream and light cream cheese and didn't miss the extra calories. On the advice of other reviewers, I made it a day in advance to let the flavors develop. The fresh herbs made such a difference and the flavors were so robust. I predict I will make t"

"I made this for Easter and it was delicious. Per the instructions in the Barefoot Contessa Cookbook, I made this a day in advance. After 65 minutes in the oven, it was quite browned and a paring knife easily slid through the potatoes, so I let it cool on the counter for a bit before refrigerating it. The cookbook said to reheat it for 30 minutes a"

"I made this for Easter and it was very good. The glaze is delicious, but as other reviewers point out, it makes FAR more than you need for the ham. Per the advice of others, I passed some at table as a sauce, then froze some to use later with salmon (seems like that would be good). I made the glaze a day in advance."

"This was my first time making pulled pork and this recipe is very easy. I made it in my crock pot - 9 hours on low for a 4 lb pork shoulder {probably longer than necessary but the extra time doesn't hurt}. I used about 2 cups of diet Dr. Pepper. After reading many reviews, and since I don't care for very spicy food, I only used about half a 7 oz. ""

"Simple and tasty. Next time, I'll reduce the amount of butter.""

"I liked this recipe and would make it again, but I'd make a few changes. I think I'd skip the last addition of wine - up until that point the sauce looked very rich and delicious, but the addition of the cream and the wine one after the other turned everything a muddy purple color. I'd also reduce the amount of salt. Normally I'm not that sensitiv""

"Surprisingly bland, for all that's in it. I wouldn't go to the trouble of making this again."

"I love almost every Barefoot Contessa recipe I've tried, so it pains me to say this one was a disappointment. I'd been waiting for a chilly weekend when I had the time to invest in making this for what seemed like forever. While the sauce had a good flavor, it was not thick like the one pictured; it had a more soup-like consistency. I wish I'd followed another reviewer's advice and added carrots and maybe a few other veggies to have more swimming in all that sauce. And don't even get me started on the rouille. I tried two batches and simply could not get it to bind! I made it first in the blender, as that is how I've made mayonnaise before, and it was a runny mess. So I chided myself for thinking I was smarter than Ina, and made a whole second batch in the food processor, following her directions exactly. Same runny mess. Such a disappointment! (Not to mention a waste of "good olive oil.") "