"I thought these were outstanding -- I didn't find the OJ overwhelming at all. I roasted the sweet potato, so I don't know if that had anything to do with it. The potatoes do need salt, though, and I found that as I added more salt, the OJ flavor became a lot more subtle. So, I would recommend not shying away from the salt."

"Pretty awesome -- I was worried about the salt at first, but it really took the bitterness out of the rabe. I won't be cooking it any other way!"

"I'm always looking for a good poke recipe, and this is as simple and tasty as they come. I'd recommend sticking with the 1/4 cup of soy sauce to keep the poke from being too salty (or maybe use low-sodium soy sauce instead of the full-sodium variety).""

"It's tasty, but this recipe has issues. First, sugar plus hot pan plus 5 or 7 minutes equals burnt sugar. If you follow the written recipe, you'll end up with black steaks on account of the sugar in the rub. Second, if you pour out the fat after cooking the steak, what are you sauteeing the shallots in and what are you coating the mushrooms in?""

"These turned out perfectly -- I followed the recipe as written, except that I pulsed the chickpeas a bit before adding the herbs. I highly doubt it would've made any difference if I had processed everything all at once. In the end, I had a pretty thick batter kind of the consistency of wet sand. I scooped them into balls with a small ice cream ""

"I should've read the reviews first, because the recipe as written yields bucketloads more dressing than needed. I wound up with the potatoes virtually swimming in the dressing, which pretty much nullifies the crispiness of the potatoes you're trying to achieve by frying them in the bacon fat. Plus, with so much dressing, the vinegar imparts a pr""

"These are awesome. I followed the recipe to the letter and was rewarded with super-moist patties with a satisfyingly crisp crust. The mushrooms and onions just knocked it out of the park. This is a real keeper -- it's got all the flavor of a regular patty melt with a fraction of the grease.

FWIW, I made more patties than I wanted to cook right""

"Oh, man, this recipe is off the charts. I've been experimenting with various cornbread stuffing recipes over the years, but no more -- this recipe is permanent fixture in my Thanksgiving/Christmas rotation. I always hope there's some left in the pan for me to eat the day after ...""