"Very easy and tasty recipe! Here are my tips: I made the marinade for the chicken before I started the potatoes so the chicken would have more time to marinate. I used 2 large cloves of garlic, since we love garlic, and added a little ground pepper. I also took the potatoes off the stove before they got too soft, since they'll cook more in the ove"

"A great recipe. I appreciated the extra directions about draining and flipping the pan. If you use the right equipment, it will come out perfect. Sort of like a scalloped potato, but makes an impressive presentation. I paired this with Chef Anne's dry-rubbed rib eye steak for a belated Valentine's dinner for my "meat and potatoes" guy, and he love""

"This recipe made delicious steak. The only reason I didn't give it 5 stars is because, like other reviewers have noted, it calls for WAY too much salt. I always read the reviews before I try a recipe, so I cut the salt down to 1 tsp. and then tasted it. I ended up using about 2 tsps. salt, and also added 1/2 tsp. black pepper, even though it alrea""

"The flavor of these cookies is very good, but I gave them 4 stars because of some problems with the directions. First, the recipe says it makes only 20 cookies, so I made a double batch, but in truth, one batch will make at least 4 dozen, so I wound up with over a hundred of these! Also, these cookies spread quite a bit when they bake, so if you m""

"Like so many of Ina's recipes, this was very good, though it used a lot of pots. I have one suggestion, though, that Ina mentions with other dishes but omitted here: When adding beaten eggs to a hot mixture, take a small amount of the hot mixture, 1/4 or 1/2 cup, and add it to the eggs first, then add the egg mixture to the rest of the hot dish. This way, you won't scramble the eggs when you add them to the hot dish, which you don't want. And after reading the other reviews, I used a little less cinnamon. It was a very tasty dish that my family enjoyed!