I don’t know if anyone who rated this review highly has ever eaten carrot cake but this recipe does not even come close to what carrot cake should be. I am an accomplished baker and suspected there might be issues with the density based upon this recipe but I modified to 12 servings and hoped for the best.I read the reviews, read the recipe and I made adaptations based upon others reviews about straining the carrots etc. nope. The flavor was OK but the texture was a big disappointment. I will be going back to Sam’s famous carrot cake and redeeming myself for this disaster.

These are great!! After thanksgiving, I had a lot of crackers left over — wouldn’t want to eat them so, hmmmmm, what should I do with them? Oh, let me make these cookies, that way I won’t eat the crackers. Ha! These are really good.

Upon finding beautiful blackberries on sale, I was looking for a simple recipe to showcase them. I made this and I’m SO glad I did — it was excellent!! My family prefers less sweet things and I cut the amount of sugar on the fruit in half and like other reviewers, I doubled the dough. I don’t have a comparison to as written and my version but it was DELICIOUS! I served it with homemade vanilla ice cream and it was the PERFECT ending to a summertime dinner outside. Can’t wait to make this with other fruits!

This cake is ... wow. It’s easy to make, I had everything on hand (even in quarantine?

This was excellent! I felt a little apprehensive about an Alfredo sauce when I don’t really enjoy cream sauces but my family loves it so I figured, how can I go wrong with Chef John. This got rave reviews. I actuall

PERFECT recipe ... I love waffles, my family loves waffles but I had never made them from scratch. I got a new waffle iron and though there were definitely less involved recipes, I’m SO GLAD I used this one first. My waffle iron is powerful, 1400 watts ... and with this recipe it literally made PERFECT waffles. They were light inside, crispy outside, not too sweet, literal perfection. be sure to treat the yeast properly — a thermometer is essential. My husband was amazed that in a little more than an hour of taking my new waffle maker out of the box, I was turning out PERFECT Belgian waffles, this recipe made me seem like an experienced waffle chef! Thank you so much for sharing this recipe — it is most certainly a keeper.

Excellent!! I typically roast Brussels sprouts but my oven was unavailable due to the amazing Perfect Prime Rib by Chef John (On this site.). My family loves sprouts and I’m so glad to say they loved this preparation as well. Thanks for sharing this delicious recipe!!

Really, really good — amazing results. I chose to use mostly red and orange peppers. I didn’t mince the garlic but rather gave it a fine chop — it was really nice. I was glad to still have some fresh oregano in my garden, it really pushed this over the top. The only thing I felt was lacking was salt — I added more and it was perfect. My husband loves SP&O and the most recent sandwiches he’s gotten when dining out have been underwhelming — he said this one was “out of the park.” Make it — thank you for sharing this recipe.

A+++++++++++++! What a great cake! I have been searching, testing, and trying to find the chocolate cake of my childhood memories. Well, my search is over. Made exactly as written, not only is this cake moist, decadent and delicious — it was a snap to make with ingredients I typically have on hand. I paired it with the Fluffy Peanut Butter frosting from this site and though it was a rich combination, it was divine. Oh and don’t worry if your batter is very thin going into the pan, mine was and the cake was perfect in about 35 minutes. Thank you for sharing — DELICIOUS!!!

delicious simplicity at it's finest!!! like other reviewers, the sauce is so delicious i had to double it, ok fine -- triple-ish. One tip i've found to improve an already great dish -- when increasing the sauce the sauce, increase the wine to 3/4 cup, add 1/4 cup of chicken broth and keep the lemon juice the same. fantastic recipe -- thank you!!

Delicious, old fashioned corn bread!! my family LOVES this cornbread. I personally make a few adjustments, I cut the sugar to 1/2 cup and then I make the whole thing in a cast iron skillet - first melting the butter and stirring the sugar in, followed by the eggs and the remaining ingredients per the directions. When it’s almost mixed, I add about a cup of corn, frozen or fresh depending on the time of year. Rave reviews from my family — thank you for sharing!

I had such high hopes for this based upon the reviews. I made it, no changes, and it was “eh.” I mean, it wasn’t bad per se but it just wasn’t great — it was SO sweet, it wasn’t enjoyable. It was easy enough and I guess if you like REALLY sweet things, this is right up your alley.