joshthehoosier

"The recipe exactly as written is a bit off, imo. I used less flour, more sugar and salt the second time around and they came out much better. Can use less water and baking soda, as well, to get better bang for buck. I combined water and baking soda in a pan and submerged formed dough that way with great results. Very versatile for different types "

Feb 13, 2013 on FoodNetwork.com

"Really easy to make and doesn't require a huge number of ingredients. I changed the measurements by half, but changed a couple things more to what I thought would be appropriate, less basil for sure, salt and pepper to taste. Added some extra red pepper flakes to give it that kick. Also made it vegan, cream of tomato soup, with veggie broth and co"

Nov 7, 2012 on FoodNetwork.com

"I like to cook a little longer, about 1 hour, to give a really nice crisp. Also, peel the garlic prior to roasting and enjoy the roasted garlic goodness! Fresh herbs really make roasting worthwhile, I paired with a risotto and got some great pictures on my blog! Great easy beginning to a family style meal."

Oct 25, 2012 on FoodNetwork.com

"I'm not going to lie I subbed a ton of different ingredients, but took some of the methodology and the basil sauce, was wonderful and my friends loved it. Thanks Giada, made for some great pictures on my blog!"

Oct 18, 2012 on FoodNetwork.com

"I peel my toms and used lots more. Subbed jalapeno for poblano and cilantro for dill. Added celery, green pepper, lemon juice, and cayenne pepper. Wrote about it on my blog and got some cool pictures. Very refreshing dish and pretty stress free. Season to taste is very important though. Added a little honey a couple times I've made it as well."

Oct 18, 2012 on FoodNetwork.com

"I don't use as much cream, but I love a little more garlic and the lemon flavor is great. The toms need to be cooked a tiny bit IMO, and the arugular and Parmesan aren't even necessary. I've made it with chicken, just roasting some Ina's favorite way (olive oil, salt, pepper) and shred it after cooling. Also made the recipe vegan using coconut mil"

Oct 18, 2012 on FoodNetwork.com

"Best french onion ever. Tyler is a genius, I wish he was on Food Network more often, his recipes are always truly the ultimate. Very important to let the onions get as dry as possible after the wine is poured in, also, the more carmelization on them the better. I added a bouillon cube with the broth to give it a little more hearty flavor, also coo"

Apr 24, 2012 on FoodNetwork.com

"Love this recipe, so easy to make and looks absolutely beautiful in the presentation. The flavors really mix well and complement each other, the roasting taste of the veggies is wonderful. I used Yukon golds as suggested in the cookbook a second time and it was that much better, I wrote about it in my blog on my profile page if interested. Def rec"

Apr 24, 2012 on FoodNetwork.com