"This is a great recipe except for one detail. Get real! Are you really going to use six egg yolks and then wastefully throw away all that egg white when you have a cream pie just begging for a nice merengue topping. Whipped cream is okay, but merengue is special. Except for this, I would have given the recipe five stars."

"I certainly WILL serve a big bowl of carrots, because my family is American Scotch-Irish (Google it). In fact, I will wear my orange tie in honor of William of Orange (google it). I corn the brisket myself, and cook it separate in 2/3 water and 1/3 Irish lager (Guinness is too bitter) with a fresh batch of the spices used for the corning. Carrots a..."

"I made this last night with thighs only. I also included mushrooms--Bobby was right; they belong in this dish. (Google Chicken Cacciatore recipes and you'll find most of them include mushrooms. Like Mr. Young, I served it over saffron rice. This was the best Chicken Cacciatore I have ever eaten."

"This is a great recipe. The only thing I did different is to serve it over waffles. Fried chicken with waffles is silly but this stuff over waffles is made in heaven. It's not my idea; a great aunt of mine served the dish every year at Uncle Davy's New Year's Eve party."

"In step 13, "I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces," the math just doesn't work. Two, four, eight, sixteen, thirty-two...the sequence does not include twenty-four. I weigh my dough in thirds. Then the sequence is three, six, twelve, and twenty-four. If you don't have a digi..."

"This is REAL chocolate syrup! Read the list of ingredients on the most popular brand in the supermarket (rhymes with a city in Pennsylvania.) You will find no chocolate or other cacao product there--it's all fake! Make your own, and its better and cheaper. Thanks Alton."

"I've made these three times with great results. They are like the cookies I remember at my grandma's many years ago. The last time I made them, I made a couple of flavor adjustments. First, I turned the cup of sugar into lemon sugar by micro-grating the zest of one lemon into it and then refining it in the food processor for one minute. Then, I ad"

"Making your own corned beef is well worth the effort. I have made this four times now, and it is far superior to supermarket corned beef. The last time I made it, I added home made beef stock in place of half of the water for the cooking. The added flavor was awesome. I cook the beef a day before and refrigerate, then slice it cold which makes fo""