"Judging from the reviews, I may habe been the only one to make the crackers. (And skipped the salmon chowder). The crackers were really wonderful. The lemon and the black pepper were great complements, and--if you choose not to poke--they don't puff up too much. I would boil the rind, however, to take out some of the bitterness. Excellent with a m"

"I should start by saying that I was a novice when I decided to make this for Christmas dinner. I had only cooked a little pasta, a little Giada here and there, and then I decided to make this. It really is as wonderful as others have said. Note, we did not have a blender--younguns with a stove is all we are, but with some clever crushing, it all worked out. I also have a new love of chilis in adobo. Make this. Eat this. Enjoy!

"This recipe always pleases the crowd. My boyfriend and I have taken to making using on all kinds of poultry, including cornish hens. It's especially good when you've let the meat brown a little. You can't beat sweet and savory. Next stop--the broiler.

"I'm actually going to make these again in about 20 mins. I made these popovers for a party, and everyone loved them. I didn't find them to be too dense. They were wonderful. The cheeses and spices were a wonderful complement. I did find it odd that they "popped under." I've never had popovers before, but they all formed a sort of thumbprint on the bottom. Whatever the case, they were delightful, and I've decided not to shy away from the other Food Network stars. (I'm typically a Giada, Emeril, Alton Browner). Solid recipe.