Piaqua

"Dangerously good comfort food (I want to have it much more often than I should!) I gave it 4 stars because while I liked it as written, I think it;s much better with changes, at least for me. I tried some of the pasta before I put it in the oven, and not only did I actually like it much better that way, but it was much creamier (baking and the..."

May 23, 2013 on Food.com

"So delicious! I used half and half for the sauce simply because that is what we always have on hand for coffee, and it worked just fine. I did let it reduce a bit longer to compensate. The sauce is so good I make small amounts of it to have with good crusty bread as an indulgence sometimes as well. I've also made it with other types of blue and other herbs- it's a great base recipe. Just be careful with the salt. Ina's recipes are always very salt-heavy, so be mindful and season according to how you would normally season your food, not what her recipe states. Everyone has a different palette, but not many tend to agree with that much salt.

Jan 7, 2011 on FoodNetwork.com

"This chicken was really good. I suppose it's a bit unfair to review because I did make a change, but it was small and kept with the general idea. We didn't want to do fondue, so instead I just mixed some emmental and gruyere (which we have on hand anyway) with the spinach before wrapping the bacon around. I love bacon and do feel like chicken breast meat needs a little something added to it, so the bacon flavor was okay for me. For those concerned about an overpowering bacon taste, I'd definitely recommend thin-cut bacon.

Dec 21, 2010 on FoodNetwork.com

"These are delicious. I already had the spices, so no complaints on price for me. You can always sub things out or try a different recipe if you don't want to spend money on a specific ingredient.

Specifically to answer large, who thought they would not get an answer as to why chef's "waste" so much food- it is because chefs are more concerned with quality than quantity. Further, I find it unreal that people are criticizing Giada for daring to have a recipe that only uses egg whites- that is how spiced nuts are made. What's next- a pitchfork for Ina if she dares make a souffle (uses more whites than yolks)? Either don't make the recipe if the "waste" bothers you, or get creative. Make a hollandaise with the leftover yolks, freeze them, etc.

Dec 4, 2010 on FoodNetwork.com

"Great recipe for multiple reasons. First- it is delicious when made completely as is, but secondly, and more importantly in my opinion- it works very well with adaptations and variations. If I don't have shrimp on hand, sometimes I'll use the flavors just for rice, either in the way Giada stipulates but simply adding the cream, lemon and hot sauce directly to it near the end, or in a risotto-style preparation. I also have to say I LOVE the toasting technique. I'd always lightly toasted rice before, but getting it good and toasty brown like the recipe states creates a whole new flavor. I often make plain rice this way now too. Love the cilantro idea another reviewer had- will have to try it- thanks applejanna.

Oct 4, 2010 on Food Network