"My family and I loved this recipe! I added 3 cloves of minced garlic and a bag of chopped, fresh baby spinach to the mushrooms at the end of cook time. I followed all of the other directions except that I added a wedge of fontina, shredded, with the white sauce in each layer. Like others, I used just a 1/4 teaspoon nutmeg and about 3/4 teaspoon salt because I was afraid of over-salting and it was perfect. I will make this again for my vegetarian in-laws with some roasted asparagus, arugala salad, and crusty french bread! Yummy!

"I adjusted the recipe by using (2) medium eggplant and (1) orange pepper (the store was out of red) but followed the rest of the recipe as written. I served it on sliced baguettes slightly toasted with olive oil, salt and pepper, and a shave of parmigiano reggiano on top....great appetizer for my christmas eve dinner party.

"These wings are awesome! My family loves them. Great for football on Sunday! I cooked them just as Alton says but I tweeked the sauce a bit. I used four cloves of garlic with 1/2 a stick of unsalted butter and added 1/2 a cup of Frank's buffalo sauce to add to about 3 lbs. wings. No additional salt was necessary and I love my salt! This one's a keeper!

"this was a very easy recipe and very tasty. i added a package of chicken sausage which i cooked separately and threw it in at the end and i also added 2 green squash when i cooked the onion and garlic. i'm not a fan of large tomatoes so i used petite diced instead...all five of us enjoyed it!

"this was a very easy recipe and very tasty. i added a package of chicken sausage which i cooked separately and threw it in at the end and i also added 2 green squash when i cooked the onion and garlic. i'm not a fan of large tomatoes so i used petite diced instead...all five of us enjoyed it!