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Santa Clara
Member since May 2004
"Fantastic! I never made a whole fish before and this turned out spectacular. My store didn't have Snapper so I got Branzino which is smaller but I adjusted the cooking time a bit and it was flawless. So moist and delicious. This is now my go-to recipe for fish."
"Fantastic! The goat cheese is a must for this recipe - it takes it to the next level. This was SO delicious! And the Naan bread goes great with it. I'm taking the leftovers and adding them to eggs in the morning for breakfast - love this!""
"Sorry, I normally love Giada's recipes, but this one just didn't do it for me. It turned into a gloopy tasteless mess. I LOVE fennel, but this really had such a subtle fennel flavor, and didn't really have much flavor at all. I won't make this again - next time will go back to Tyler's Parsnip and Potato puree, which has much more flavor. ""
"More than just 1 bite for me. Very good, but I guess my stuffed olives (stuffed with garlic) must have been a bit large, because the amount of dough only made about 8 of these. They were about the size of golf balls, but tasty (I took Claire's advice and added a 6th ingredient - a bit of cayenne). The dough was very light and flaky, and the rec""
"I usually love Claire's recipes - I found this one to be just OK. It was really lacking some depth of flavor. Beer note: don't use a bitter beer or your chicken will taste bitter. We used a Stout, and had to add some honey in order to take the edge off the bitterness. Next time I'll stick to braising my chicken in red wine.""
"Great recipe, and flexible too. I used snapper instead of the salmon, and didn't have agave nectar so I just drizzled a little (very little) honey on the fish before cooking. The citrus salsa is wonderful - make sure to use a slotted spoon when adding the salsa to your fish so you don't get too much liquid on your plate. I'll definitely be maki""
"Awesome! The dressing had just enough spice. I will definitely make this again - it's a keeper!"
"Phenomenal!! Word of caution - this is very rich. I wasn't sure about adding grapes to this - sounded a little bizarre, but this turned out amazing. The grapes added a nice sweet crunch. The flat bread is gorgeous, and so delicious. This was the hit of the superbowl. I will definitely make this again for a party.
"Great! The pesto is easy to make ahead of time and just chill, completely covered with plastic wrap. I cut the chops and broiled them per Giada's suggestion and they turned out delicious as "lamb lollipops". Next time I may try to grill them up on a hot pan so they get more color. Overall these were tender and delicious, and would make a great party dish.
"Excellent brunch dish. I was a little worried about the amount of oil, but this recipe had less than others so I decided to give it a try. You really do drain off most of the oil, so it doesn't come out tasting greasy. Next time I may serve with a little sour cream on the side. Terrific and very hearty.
"Delicious. I don't like turkey sausage so I substituted mild italian sausage, and I used panko breadcrumbs. The stuffing was phenomenal. I used crimini mushrooms (baby portobellos) instead of the large ones, and they were a bit hard to stuff but you can pop them in your mouth for a scrumptious little bite. Next time I will definitely use the larger portobellos and serve them with a knife/fork. This made a lot of stuffing, so the next day I mixed it with some eggs in an omelet and it was great. Fantastic recipe overall - I would definitely make this again over and over.
"Phenomenal! I took another reviewer's suggestion and used chuck roast cut into "short-rib-sized" cubes. I love short ribs, but we've been having them a lot lately, so I thought the chuck roast idea was a good one. Toward the end of cooking I added a splash of cognac, then finished in the oven for another 15 minutes or so. Fantastic! And the wonderful aromas coming from the kitchen were unbelievable. Served this with risotto-style potatoes from Chuck Hughes on sister site the Cooking Channel. Absolute heaven!
"Fantastic! I've made this over and over and over. It's always a hit. I don't change anything in the recipe and it always turns out great. We've done on the indoor grill and the outdoor grill. Foolproof! Love the Za'taar spice he uses on this show with the flat bread too - it goes so well with this recipe.
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