"I only made the dressing (but Iceberg salad is only as good as the dressing :- It is a wonderfully light tasting blue cheese dressing. I doubled the recipe and added 1 tsp of chopped fresh tarragon which added an earthy anise component that complemented the cheese and chives.""

"My benchmark for this is the PF Chang's version. While the flavor was good, the result was more pale than I would have liked and the meat to vegetable ratio was too high. I doubled the recipe for everything but the stir fry sauce which I increased 2.5 times. I'll try again, but use less chicken and more vegetables. Omitted the fried rice sticks""

"I followed the instructions, except forgot the sugar and added 1/2 cup of white wine and 1/4 c. chopped pancetta to the saute. I used curly escarole and local halibut, as regular escarole and striped bass were not available. While the braising liquid and clams were tasty, the 2 bunches of greens cooked down quite quickly and the color was a little gray. The lemon slices are a bit awkward to serve or avoid while plating, so I'm thinking to use larger slices and only 1/2 a lemon to make it easier to pick them out and reduce the acidity a bit. Make sure you use freshly sliced pancetta. I used a good quality pre-sliced product, but there was not much flavor. I served it with grilled baguette with just a little olive oil and salt. Pasta might be good as well. Overall, a nice light dish."

"Have no idea because I can't get past the incessant irrelevant banter. Rachael actually defines "diarrhea of the mouth." Everytime I try to watch this show, within 5 minutes I am putting the TV on mute, and try to take in the visual. Rachael repeats her boring anecdotes four or five times during a single show to fill TV time, instead of talking about take-away culinary advice. Is this a soap opera or a cooking show? Can we please hear less about her personal life (her Syrian mom and her lemon obsession, or her husband's love of some other ingredient and their courting life???) Rachael might actually be able to relate valuable culinary tips to share if we could filter out 90% of the superfluous junk. Bring back Mario, Emeril, and the real chefs who share actual techniques that you can use everyday without "word fill."

"I made this last year, and plan to make it again for Christmas. I applied the rub to the meat the night before and let it marinate. Made all the difference! Didn't make the mushrooms as not enough mushroom fans.

"I haven't yet made this, but I noticed while reading the comments that many reviewers needed more spice. I viewed the video, and indeed, Ellie adds 2 chipotle chiles, NOT seeded, and 2 TABLESPOONS of abobo (not teaspoons). While I still think it needs some chili powder just from reading the recipe, this adjustment will certainly help. I also add 1 or 2 seeded and chopped poblano peppers whenever I make chili. That adds a green pepper flavor, but with a more southwestern kick. (Tho I haven't tasted this, I gave it some stars so as not to bring down the average.)