This recipe is delicious. I've made it a few times and have problems with the topping being soft. Lick your fingers soft. Yum. I made this again yesterday and added a little less than a tablespoon of cornstarch to the topping when mixing it up. I mixed the cornstarch with a little bit of water so it was not lumpy before I added it to the batter. Great! it came out beautiful to look at, same great taste, and more firm. Everyone loves this! Also, after it is cooled, and before I cut it, I place the bars in the fridge for and hour or so to make cutting it easier.

I have always liked Caesar salad and longed to make it. Purchased dressings are not so good. I made this for a party we were having. Everyone loved it! Including me. The dressing came out really thick so I had to mix it in well but it clung to the lettuce leaves, croutons are a winner. I topped it with shaved parmesan for that extra punch and visual appeal. This recipe is going into my 3 ring binder where I keep all of my favorite recipes.

Oh my gosh...this is just crazy good! Delicious and full flavored. I recently harvested my garlic and so it is young and strong flavored...and the cloves are big so I just used one. The garlic really stands out.I will make this again and again! Thank you Chef John. You never let me down.

I made this for a gathering of friends. Great reviews. Good balance of tangy and sweet. I added fried tofu instead of chicken. The tofu takes in the flavor of the sauce. I soaked the noodles for 1 hour but I think I would give it more time in the future. I'll keep and use this recipe.

I followed the recipe except I did not have a pan big enough for the whole thing. I split it into two bowls. The "cake" part only came up on the sides and did not cover the peaches as shown. Flavor is great.

I made this pie twice now. Everyone loves it. It's the crust. I have not mastered the art of making pie crust from scratch so I use my favorite frozen pie crust. It's delicious. One thing that I did is moisten the top crust with a small amount of water and sprinkled sparkling sugar by Red Mill on top. The crust comes out like a crispy cookie. This recipe is so simple and fast to make. I have a 30 year old rhubarb plant in my yard so have fresh rhubarb available. Pie crust in the freezer, rhubarb in the yard....almost done.