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"A great salad! If pressed for time, grate (coarse the celeriac and the apple and cube the cheese (use the best Gruyere available into 1/3-inch cubes. Thank you for a great addition for those of us who love celeriac."
May 10, 2009 on Food.com
"Outstanding in every way. The sauce is heavenly and would be worth making on its own. Thank you."
Nov 18, 2008 on Food.com
"This originally appeared in "Food and Wine" magazine (Feb. 2004 and it's a great recipe. I've made it for anywhere from 4 to 70+ people and it's always a success. Easy, easy, easy and always a hit. I like to use vanilla sugar for an extra "oomph". If you can get really fresh organic eggs from a local farmer, it's worth paying the extra $."
Oct 27, 2008 on Food.com
"A great recipe, especially when you're making LOTS of cookies for Christmas. Vary with cardamon, lemon zest, finely chopped nuts for a variety of tastes. I'd give this one 6 stars! Thanks."
Oct 25, 2008 on Food.com
"Wonderful! Make certain to grind your own cardamon if possible. The pre-ground "stuff" at the grocery store isn't nearly as good and has 1/10th the taste. Thanks for a great recipe."
Oct 25, 2008 on Food.com
"Great crust and great flavor to the pie. Used smoked turkey drumstick meat instead of the ham. A definite keeper. Thank you."
Oct 8, 2008 on Food.com
"I really, really wanted to like this cake. It was sugar overkill and gummy consistency; didn't serve it. I'm hoping somebody else will make it and have better luck than I did."
Oct 5, 2008 on Food.com
"Excellent! Even better made with fresh tomatoes (2 medium-sized. Elimated the garlic (had run out with no loss of flavor. Use 1 1/2-inch knob of fresh ginger root."
Sep 21, 2008 on Food.com
"I'd give this SIX stars. Incredibly good hot, warm, room temperature, straight from the refrigerator. THANKS!"
Sep 14, 2008 on Food.com
"Excellent! Great texture and flavor and extremely easy to put together. Doubled the dry mustard and used panko for the breadcrumbs. Used fresh Hatch peppers instead of the green bell and it added a little "kick". Attractive presentation, too. Thank you."
Sep 9, 2008 on Food.com