"Technique, 5 stars
Taste, 3 stars

Too much lemon! Maybe it is the variety of lemon used? But the garden variety grocery produce aisle selection lemon was way too strong for this. I really like the suggestion here to use white wine and maybe some capers, making this more of a picata recipe. I thought the sole was going to be too "fishy", but the lemon overpowered that. I don't think the house smells either.

But the technique is very simple and can be used with a variety of ingredients. Between this technique and the one she uses for salmon, I am no longer afraid of cooking fish!

"Technique, 5 stars
Taste, 3 stars

Too much lemon! Maybe it is the variety of lemon used? But the garden variety grocery produce aisle selection lemon was way too strong for this. I really like the suggestion here to use white wine and maybe some capers, making this more of a picata recipe.

But the technique is very simple and can be used with a variety of ingredients. Between this technique and the one she uses for salmon, I am no longer afraid of cooking fish!

"OMG!!! Bready, eggy, fluffy light, crusty goodness! Such a great change from biscuits or crescent rolls! I used a muffin pan and got 17 out of the recipe. Mine were perfectly done in 25 minutes. Right out of the oven, I ate 3 of them with butter and honey! Very tall, hollow -- very stunning and impressive presentation at the dinner table. The recipe is so light that it would be very easy to flavor these with some herbs or spices.

"This recipe makes a TON, but halves easily. PHENOMENALLY DELICIOUS!!! Just don't let the cheese get brown and crunchy at the end; it needs to be soft and creamy.

"Phenomenal turkey! For me, this was a week long production. Be sure to give yourself at least 4 days leeway (3 days to brine + 1 overnight), plus shopping and thawing time. Lots of prep work, but oh so worth it!!! If you didn't pat the bird dry and/or you keep your house on the cool side (mine is at 68), you may have difficulty with the herbed butter rub -- lots of paper towels and a quick zap in the microwave solved that. And truss the bird TIGHTLY (see Alton's vid)! The turkey was incredibly tender and juicy. I did use the 17 minutes/pound as recommended and it was perfect, but be sure to use a quick-read thermometer. The gravy is totally different and so delicious with the apple cider taste to it (might want to use all stock at the end and not the 1 cup of cider for a more traditional gravy taste). I used 1.5 cups of flour to make the roux and ended up with 3+ quarts of gravy at the end -- great for the mashed potatoes and soaking up with rolls!

"Heavy, dense brownie with a strangely even texture. Mine came out of the oven beautifully, but fell while cooling. Maybe it is the cocoa I used, but there is a very heavy, bitter chocolate taste and aftertaste. Drinking milk with these is a MUST!!! Maybe nuts and/or mild milk chocolate chips would moderate the cocoa and the smooth, heavy texture.