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Big fan! I’d intended to make this on a lazy Saturday, but, I’m me, so I put it off and it became a Sunday pre-run “brunch”.I followed the recipe fairly spot on, though I’m always increasing garlic because, who doesn’t?!, and I can’t not salt as I go.These are a bit labor intensive, so I was thankful for a sous chef today! Despite having a sous chef, we still elected to save 1/2 the dumpling filing mix for further meatballs as we were running out of time (and broth).I did half the dumplings traditional and 1/2 beggar’s purse style and so no difference, so dumple whatever way is easiest for you.The broth was super flavorful and I want it every time I’m sick from now til eternity.Sesame seeds and scallops at plating (bowling) are clutch (skipped the sesame oil inadvertently, so can’t speak to that).Thanks for a great recipe!

This was a nice something different for salmon. I took the lazy weekday shortcut provided by other reviews of subbing raspberry preserves instead of making the glaze. Perfect for a weeknight hack (though I'm sure even more delightful when made fresh when you've time). The ginger and raspberry paired nicely together. THANKS for the recipe!

I’m always looking for simple, yet satisfying, ways to eat more vegetables. This was a great jumping off point, though I did make a few simple tweaks to better suit my needs and preferences (that may help others, too). I’m not a fan of steamed veg texture, so I sautéed mine in a drizzle of EVOO. I’m also not great with broiling, so I used the same sauté pan to crisp the quesadillas (and I’m subpar at flipping, so I used one tortilla folded over for flipping ease). I served with salsa, pickled jalaps, and sour cream. I will be making these again. In fact, I was just thinking of what to do with assorted leftover veg tonight…. Thanks for the recipe!

I don’t know why I haven’t made nachos like this before?! So simple and no juggling hot plates. I subbed a can of black beans for the meat (and used the same seasonings, plus a healthy dash of both garlic salt and cumin and a squeeze of lime because I had one on hand) and omitted the olives per personal preference. I served with salsa, sour cream, more jalaps, and quick pickled red onion. Sheet pans: they’re not just for cookies; thanks for the recipe!

I made using Bulleit Rye (I figured it’s like cooking with wine: you’re not supposed to use something you wouldn’t enjoy drinking) and almonds in place of walnuts. I wish I’d have toasted the almonds for a little more depth of flavor, but these were good, regardless. A colleague deemed them “legit, the best cookie she’s ever eaten”. I’m not going to go that far, but they are really good and a nice change of pace from the same old same old. Thanks for the recipe!