Wow, Nat - these are the BEST wings I've ever had! That sauce is absolutely delectable! As you mentioned, I also like Red Boat fish sauce the best. I added a bit at a time, but ended up using the amount in the recipe. Perfection! After roasting the wings (I did half in the air fryer), I tossed them in a big bowl with the sauce, then put them under the broiler for a very short time (less than a minute) for them to glaze up. I liked the air fryer ones the best. Anyhow, this is DEFINITELY going to by one of my Best of 2024 submissions. Thanks so much for this amazing wing recipe!

We liked these! They reminded me of the tacos my college boyfriend's mom would make. They were from Southern Illinois, so I always called them (lovingly, of course) "Gringo Tacos". The only thing I changed is frying the shells. And as always, I left one of the toppings on the counter. Avocado was great in these, just not in the picture! Thanks for taking me down memory lane, Dee!

Ten stars!!! There's everything to love about this salad, and it's quite beautiful, too! The dressing is to die for - I almost wanted to eat the leftovers with a spoon... Unfortunately, two markets didn't have watercress, so I used baby arugula. The dressing was so, so good with the endive, the sweet pears, the pecans and the crumbled cheese. I think this might be one of my favorite salads ever... Thanks for sharing, FEM!

Easy and delicious! For some reason, I didn't expect it to be a sweet bread, but am glad I made this (and will make it again!). It has a great texture, and is also very pretty when baked. I used a 10 inch pie pan. Delicious slathered with some creamy and sweet Irish butter. Thanks for sharing, Mike!

What a wonderful marinade! We just loved the smoky paprika and citrus flavors that infused the fish. I used oregano instead of dried parsley, which gave it another layer of flavor. And prepared it on the grill. Wondering how this would be on mahi or even on chicken. I'm sure we'll find out! Thanks for sharing this wonderful, flavorful recipe!

Just excellent, Dee! I found it a tad salty for my taste (but not the DH's) and I doubled up garlic and ginger , as always. LOL. I didn't have a Madras curry powder, but did have Vadouvan - and it totally worked here. The technique is really authentic, and it tastes fantastic - thanks for sharing!

Amazing! Especially the fennel. I wasn't sure if I was supposed to pickle the carrots and fennel in the same jar, so I did them separately. The carrots are really good, but the fennel is out of this world. Can't stop picking at it,and have to make some more real soon! Thanks for sharing - it's going on my Best of 2024 list.

Wowzers - this is GOOD! I found it a bit on the sweet side, so I squeezed the rest of the lemon into it. Oh, and I found I was out of mint, so used a sprig of Thai basil as a garnish, and saved one lychee so I could put it on the cocktail pick with the lemon slice. Can't wait to make it again - thanks for sharing this refreshing keeper!

This sauce is perfect for pupusas - very much like one served at my favorite Salvadoran restaurant in San Diego. Mine wasn't very spicy because I used a jalapeno. Next time I'll definitely try it with a serrano. Most pupusas are served with two sauces layered on them - one spicy and one not. This would be the mild one! I must admit that I haven't made the pupusas yet. I used this to make Huevos Rancheros and tomorrow will use it to make chilaquiles. So versatile! This is a keeper! Thanks for sharing!