Dave T

As with so many others, I layered the ingredients. I used 5 large Russet potatoes (skin on), 1 cup chopped fresh tarragon, 2 cups of finely cubed dry cured salami, 3 large shallots, 4 cloves of finely chopped garlic, 2 cups of chicken stock instead of water, 3 cups of shredded tex-mex cheese, and 6 slices of Velveeta. Each layer (2 layers) was potatoes,tarragon, salami, shallots, garlic, shredded cheese, Velveeta. I also sprinkled each layer with smoked paprika. I then poured in the chicken stock, set the crock pot for 4 hours on high, and crossed my fingers. At about the 3 hour mark, I was skeptical as the whole thing looked like soup - but in the last 45 minutes it thickened right up and became super creamy. It didn't even burn on the sides! I had it with braised garlic chicken thighs, honeyed carrots, and hot French bread. It was amazing - will definitely make again!

I gotta admit, words almost fail me. This is the most decadent, tasty, cheesy, amazing thing I have eaten since moving back here from Europe. I couldn't even wait for it to cool to try it - I burnt my tongue - and it was worth it! The cheese, the creme fraiche (don't cheat on these!!!), an entire package of bacon; it came out even better than I had hoped! I used 4 large yellow potatoes (not peeled; I like the flavour the skin imparts), a pound of Oka cheese (works nicely), 1 cup of Chef John's homemade creme fraiche, an entire package of bacon, and the two onions. It made a bit larger quantity than the recipe, so it went for 60 minutes - the top is a golden sight to behold! I'm done writing - I'm going to eat a plate of this before it cools! So good!

I decided I desperately wanted to make Chef John's tartiflette, but couldn't find creme fraiche anywhere in the grocery store. What to do? Of course he had the recipe I needed! I made mine with whipping cream and 2 generous tablespoons of sour cream as the starter, and left it on top of my fridge for 24 hours. Then into the fridge for 2 days. I will never use sour cream on anything, ever again. This stuff is so good, I was eating it off of the spoon! It was literally the consistency of ice cream, and had a tangy zip and depth of flavour sour cream can't match.. The tartiflette is in the oven now - I expect it will be fantastic. Chef John, you are my go-to guy!

I followed the recipe exactly. After the full cycle of turning over the potatoes, they still needed more time in the oven - I gave them another 1/2 hour per side to soak up the remaining liquid. Not sure what the issue was as my oven is usually pretty accurate for temperature/time. Perhaps I should have cut back on the liquid. The outsides did not crisp up much, but the potatoes did gain a great flavour from the infusion of broth, lemon, oregano (and the rosemary I added in addition). They also had the creamy texture mentioned in the recipe. I may try putting some shredded sharp cheddar on the next batch and giving them a few minutes under the broiler to finish them. These get a 4 out of 5 from me for flavour, though.

I had been trying to crack the mystery of making pork roast that is both flavourful and moist for a long time. My go-to has been to wrap the roast in bacon, which works well - but I really wanted to try something different. This recipe was it; so simple and so full of flavour. The only change I made was extending the brining time to 14 hours, and upping the oven to 350, which the times given worked perfectly for. I also cooked the roast on a bed of baby carrots, onions, garlic, fresh oregano, and thyme. I added a cup of sherry to the left-over glaze mixture, a couple of pats of butter, and poured it in with the vegetables, which I roasted for another hour. I tried a bite of the pork once it had rested for 15 minutes and it was bursting with flavour and full of juices - definitely the moistest pork I have ever cooked! I will be trying brine again soon, and experimenting with different seasonings and liquids. Chef John scores again!!!

Such a simple recipe, with quick prep, but really good! I doubled the amount of Dijon mixture, used fresh thyme, fresh tarragon, and added 4 finely chopped cloves of garlic. I also used apple cider vinegar. After salting and peppering the loins, they were marinaded in the mixture for the day. The vegetables were as called for, except I included a coarsely cut up red pepper for colour. After placing everything on the baking sheet, I drizzled the Dijon mixture over everything and let it go. After broiling, the vegetables had a nice char, and the pork was perfectly browned and pink - super tender. This recipe is definitely a keeper!