"Thank heaven I watched the video! This recipe is tasty but poorly written. For the lentils, Guy sauteed vegs, then deglazed with a little white wine before pouring in the lentils and cooking water - discard vegs before serving. Also, you don't need the oven for anything, the salmon fillets are small enough to cook entirely on the stovetop. Another great fish/puttanesca combo is RR's Halibut with Raw Puttanesca."

"Thank heaven I watched the video! This recipe is tasty but poorly written. For the lentils, Guy sauteed vegs, then deglazed with a little white wine before pouring in the lentils and cooking water - discard vegs before serving. Also, you don't need the oven for anything, the salmon fillets are small enough to cook entirely on the stovetop. Another great fish/puttanesca combo is RR's Halibut with Raw Puttanesca."

"Hi Shamrck20 - I remember my first turkey...yes, it certainly was one. Wish I'd had this recipe, it's great. Please don't cook your food in plastic. Ina doesn't specify basting, but I always do (a few times) during the last 1/3 or so of cooking time. I also follow Martha's advice to wash and dry the bird, then let it stand at room temp for 1-2 hours before roasting for a crisper skin. Good luck and happy Thanksgiving.

"I found this recipe while looking for new side dishes for TDay, and I can only say, thank heaven I watched the video! Tyler uses 3 bunches of baby carrots, 1 1/2 T. butter and makes the sauce on top of the roasted carrots. I hate to think what you'd end up with if you followed the written recipe.

"Yikes! The anchovies are salty, the Worcestershire is salty, the Parm is salty - just too much. For several years I have made a good green salad dressed with Caesar dressing, and prepared about half portions of pasta, usually thin spaghetti, and tossed it all together - very good if I say so myself. But with the greens and anchovies both cooked in this dish, there's no contrast, no freshness. I like RR, but this is not very good.