Member since Jan 2011
"This cheesecake is so good it even converted my brother-in-law who never liked cheesecake. Alton's recipe is perfect. The whole family raves about it and requests it all the time. My only deviation was to make Gina Neely's ginger snap crust. Each time I make this luscious dessert my husband makes me promise to never change this recipe. We some""
"I tried this recipe for the first time on guests who also experiment on us and it was a huge hit. I sometimes delete the chicken broth for a richer tomato and red pepper flavor and lay the browned chicken in at the very end with the skin side just exposed to keep it from getting rubbery and then complete the cooking. This recipe has even convert""
"Although it looked beautifully rustic, when I saw Laura Caulder make this bread I thought no way could it be very good, but the French ARE fussy about their bread so I gave it a try. Absolutely incredible that such a simple recipe could make such a great bread. The crusty is so crunchy and the bread has a wonderful taste and chew. This is the e""
"I became a family star with this recipe. My only deviations are:
Ginger snap crust-Crush 30 gingers snaps & 3/4 stick melted unsalted butter drizzled in food processor until fine. Bake for 10 mins at 350f (Gina Neely's recipe for the crust of her pumpkin cheesecake) and I drizzle homemade caramel sauce on it after it cools.
I quit using t..."