Janet Henderson

Great and easy way to use up veggies and tastes great for breakfast or dinner. I've even added leftover grilled corn. I prefer to roast poblanos on the grill or a gas burner than place in a non reactive bowl and cover with plastic wrap. Once cooled enough to touch peel charred skin off. Cut open and remove seeds.

Delicious flavors and moist cake. I loved using my cast iron skillet which caramelized the brown sugar and the tangy pineapple . Turned out perfect for us. I baked it for about 50 minutes at 325°. Every oven is different. This one is a keeper.

Delicious recipe but I did modify it by adding some toasted pine nuts and a sprinkling of parmesan cheese at the end. Also I lightly dressed it with the dressing. I didn't use it all. So many possibilities with this recipe.

Very Good! I loved the flavors of sweet and spicy. . I already went to the store and bought more short ribs so I can make it again. I added a Serrano chili to it. Other than that I made as stated. I might try this in my instapot next time.

We loved this! Thank you Chef John! I loved the roasted veggies that added another layer of flavor. This is now my go to recipe for Butternut squash. I have made it with the vinegar and without both are good but my hubby prefers no vinegar. This is a keeper.

We liked it. Though my husband was late coming home from work and I had to keep it warm for over an hour so it was a bit too soft by the time I served it. Not the recipes fault. I will try it again soon.