This was a delicious take on a classic. It doesn't stray too far from most recipes, with one big exception- it uses an egg white and olive oil combination in place of the usual butter for brushing the layers of dough. I admit I was a little weary of the lack of butter and afraid the strudel might take on an eggy flavor but all concern disappeared once I tasted it. This recipe also called for less sugar than many I had looked at, thus making it a bit lighter but with wonderful crisp layers and plenty of apple/cinnamon flavor. I may have been a little generous with the spice (as usual), I used tart dried apricots instead of raisins and I subbed saltine cracker crumbs for the panko without problem.

This is a moist, flavorful bread. I was generous with the cinnamon and used 3 very large bananas. Mine took a little longer to bake (perhaps because of the star ingredient being so large) and I did end up tenting the loaf to keep the top from over browning.

This is delicious and pretty simple. I threw some thinly sliced lemon in with the sauce along with the spent lemon halves. The slices were a really nice addition to the delicious sauce! Next time I may put a rack over my baking sheet when baking in the oven (I think the bottom side would stay a little crisper).

Wanted to make corn tortillas but only had about 1/2 cup masa, but I did have corn flour. Looked for a recipe using corn flour and found this one. Used a blend of the 2 flours and otherwise followed the recipe. They came out good, a little fragile, not too dry, but without quite as much bend as my regular corn (masa) tortillas do. I wondered if Emeril actually meant masa since I have heard it referred to as corn flour (but it is different)?? He also adds a little lard which probably accounted for them being less dried out than some.

This is for the crust only. Used this tart shell for a hybrid of Mathilde's Tomato Tart (Smitten Kitchen). Came out great - loved the flavor and the texture, but not sure if it will stay as crisp as the one on SK's website. I used a 9 inch tart pan and had enough left over for one mini pie.

This came out juicy and delicious. I set the breast over some carrots, mushrooms, onion and garlic. The lemony herbal rub made for excellent flavor on the skin and wonderful pan drippings. I used the drippings to make a roux gravy, adding a bit of thyme and an extra splash of broth.

Liked these a lot - I subbed 3/4 cup all purpose for rye flour which i believe made them a little less sweet. These are chewy with crisp edges and come together easily.

I love lemon and I appreciate the flavor of this cake, the texture unfortunately was a little dense. I may try this again, using room temperature ingredients, separating the egg yolks from the whites and whipping the whites before folding into the batter to see if I can get a lighter cake.

Made again following the recipe and still had a bit of a strange texture - slightly chewy (which I don't mind) and dense. This does not have a fine crumb, but more of a larger, (almost grainy?) crumb, which tho it may be unexpected it isn't bad/doesn't bother me. I do like how the lemon sugar syrup hardens slightly. I skipped the confectioners sugar glaze this time. Really closer to 3 1/2 stars. I like it, I'll eat it, but I won't make it for company.

I was looking for a vehicle for my homemade chorizo and an abundance of quality wheat bread. The recipe calls for white or egg bread but the wheat gave it a nice texture and after an overnight soak it doesn't make much of a difference. I used only half the butter and it came out great. I will say that I thought the recipe was a little vague - she doesn't specify the size of "casserole" or if should be cooked covered or uncovered. I ended up using a Staub oval 2 quart roaster (using a bit less bread) and cooking uncovered. Delicious brunch dish.

I rated this a five star recipe but I have to say that I did let this dough rise overnight which could account for the nice flavor. I also used King Arthur's Italian Flour which could account for the chewy but crisp crust. Or maybe Flay's recipe gets all the credit? Regardless this was a simple recipe and it made a wonderful pizza. I did take some notes from my favorite recipe (Mozza) and brushed the dough with olive oil and sprinkled with coarse salt. A little fresh garlic never hurts either.

These did not get as crisp as I would have liked but the flavor was good. Not too sweet.

Great whole wheat version of Molly's pita recipe. Really good flavor and wonderful fluffy texture. I was getting a lot of cracks on the underside of my pita (the side that was on the counter during rolling and face down on the pan during cooking) so I flipped my pitas face down on the pan to cook (counter side up/ rolling pin side down) and this helped a lot! The cracks of course don't effect the flavor but can tear more easily when trying to stuff or scoop. Every pita puffed/had a nice pocket. Love that these can be baked 4-5 at a time on baking sheet. I usually bake 3 minutes, flip and bake 1 minute more.