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"Delish! The dressing is fabulous and fresh tasting and the colors of the salad are bright and so deliciously seasonal. I followed the video version with the mustard (I used Dijion and the honey. I estimated about 1 tablespoon each. I husked the corn and grilled it so it would have some pretty char marks. The taste was sensational. Also, as i ..."
Jun 6, 2011 on FoodNetwork.com
"Made this for Christmas. Wow! Elegant, moist and just melt-in-your-mouth delicious. I'm not a big pork fan but boy this gives my favorite rack of lamb a run for its money. It is quite easy and oh so impressive. I passed the recipe on to my sister who made it for New Years. Her family loved it."
Jan 15, 2011 on FoodNetwork.com
"This was quite good. The chicken was crispy just like fried chicken but without the mess! Instead of brushing the crumbs with oil before baking, I used a small amount of melted butter. I baked for 45 mins and then poured the sauce over and baked for another 15 mins. It was perfectly juicy. I rather liked the unique combination of the sweet an..."
Jan 29, 2009 on Food.com
"This was too bland and the parsley overpowered the dish. I realized after the fact that it called for no salt, but boy could it have used some. I might try it again with more seasoning and possibly substitute cilantro for the parsley."
Jan 26, 2009 on Food.com
"Delicious! Aromatic and full of flavor. I did cut it down to 1 cup of uncooked rice for two people. I didn't bother to rinse the jasmine rice, but followed all of the other steps and it came out perfectly fluffy. This will be one of my go-to rice dishes. Thanks!"
Jan 26, 2009 on Food.com
"Yum! I'm not crazy about pork, but my hubby loves it, so we have it easily once a week. This was lick the plate good. Hubby loved it. I used boneless for him, and bone-in for me. I will be making this again. Thanks!"
Dec 7, 2008 on Food.com
"Wow! Hands down the most tasty roast chicken I've had. Moist, moist, moist! My husband raved. I made only one large (5.5 lb chicken rather than two small ones, so I adusted the cooking times to about 30 mins per instead of 15. I didn't achieve the crispy skin, though it was nicely browned--the bird was the perfect size for my roaster, but ma ..."
Nov 21, 2008 on FoodNetwork.com