"Fantastic dough. Thanks for the recipe, Jamie!!"

"Although my mother-in-law passed away before I could have a potato salad lesson with her, this came very close. My husband gave me a 9 out of 10 as to how close it was. Thank you, Sandy and Ina. And, the rest of the family really liked it, too."

"My fault for not reading the reviews first for the appropriate amount of salt and pepper. There are mistakes in many recipes and their respective quantities. But what was I thinking adding a tablespoon of salt and pepper to this??? Where was my head. I had to throw the quiche out it was inedible. Really wanted it to taste sooooo good. "

"Light as air, easy to make and so adaptable.

"Although the recipe isn't fully developed regarding the remaining almonds, do spread them atop the melted chocolate to finish off this delicious and easy to break apart brickle. Also, when something says it will take 7 minutes to reach a certain temperature (i.e. 280°), I like to set my oven timer in order to get a good idea of what my stove and sauce pan will do together. Mine reached 280 ° in just under 6 minutes.

"Instead of individual parfaits, made it into a large trifle for Thanksgiving. It was absolutely beautiful to look at but I felt the rum competed with the orange zest. Has anyone tried making this mousse the normal route with egg whites vs the gelatin/rum combination? I have a feeling this may work a bit better.

"Made these as individual appetizers for Thanksgiving 2010. And what a hit! My supermarket recently stopped carrying endive so I opted for Bibb lettuce. It was so easy for our group to eat.

"Good not great. Thanks to other reviewers and recently re-aired episode, I adjusted the thyme to 1 tablespoon. Also, based on suggestions, I added plenty of parmigiana reggiano cheese. But it still tasted bland even with the salty cheese. It's really too bad. I'd like to try these again but with a flavor impact.