"I tried these tonight and I was so glad I did. Usually I roast red or yukon golds or combine potatoes in the oven with herbs, however these were also fantastic! I used half of a 2 lb bag of mixed baby fingerlings. The colors of white, red and purple were beautiful. I cut the salt to 1/2 tsp and I was so glad I did. You can Always increase, I found"

"OMG... This is my new way to serve fruit. Take the ordinary to extraordinary. I love to serve marinated fruit with a liqueur flavor such as grand mariner, however this one with the limoncello and the lemon curd topping is the bomb! Thanks Ina you are the best!
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"Incredible!!! Made these today for a friend's surprise b-day brunch tomorrow. The six mini bundt cakes are lovely and I had the pan so it was perfect. They would be great in the mini bundt pan or the full size one. I found that until the orange syrup cooled off a bit it stayed on the cake better. While hot it just ran off the cakes onto the lined ""

"I just finished making and eating this. I had to write that it is exactly what one would expect to have out in a restaurant. The flavors are wonderful and it is beautiful and easy too! I always under cook my pasta to allow time to incorporate with the sauce, and finish off the cooking of the prawns. Penne said 13 minutes on the box, I cooked it 10""

"I have not found it worthwhile to make homemade sweet potato fries until now! I always leave the skin on when making home fries as I like the skin, healthier and crispier.I gave these a try tonight and made it as written. They were the best ones yet. Our local paper claims that Ore Ida makes the best frozen version and up until now I resorted to j""

"I stopped making lasagna over the past years since I never had great success until NOW!!! I used the best ingredients and although it was more costly to make than others it was so worth it and makes a good amount. I prepared the sauce and turkey sausage mixture earlier in the day and than before baking I finished it with the remaining steps. I use""

"After watching this episode I had to make this. I always have Wild Alaskan Halibut on hand ( flash frozen) and it is my favorite white firm fleshed fish. It was delicious and so easy! Since it was just for two I have sauce left over for another night. I served it with the roasted broccoli from the same episode. Skipped the potatoes this time aroun"

"I made these for our gourmet dinner group and they were so pretty and tasty! It comes together quickly especially if you have made the pesto ahead which I did and stored in the freezer. I think you can increase the filling, and I didn't get 30 from one sheet, and cut as thin as I could. Followed using all the exact ingredients, they were devoured "