I make this recipe often since it's easy and I always enjoy the results.  It's such a good basic recipe that variations work really well - each time that I make it I do something differently and the soup still comes out great.

By BonV | 

January 9, 2009

Not as good as I thought they would be but not bad in any way.  They definitely are easy to make.  I tried them with several different bases and feel that they do go better with a "sweeter" base like a bagel chip.

By BonV | 

January 9, 2009

This is a wonderful dish and easy to make.  Since I don't like a lot of fresh basil I use fresh parsley instead - it really goes well with the sauce.

By BonV | 

December 24, 2008

This is a great fast recipe!

By BonV | 

November 9, 2008

I always make this as a first course when I'm serving a great bottle of Zin; this dish never fails to please.  A cook's note: I think that it tastes better with less tomato in it, and I recommend making the sauce the day before you serve it.

By BonV | 

November 9, 2008

This dish was fast and very good.  I used an African curry instead of the Madras and I liked the results - you can probably use any type of curry powder in the recipe.

By BonV | 

November 9, 2008

These shrimp are insanely good!  We served it with wine instead of beer.  It killed some of the wines but was a perfect marriage with a vin gris.

By BonV | 

November 9, 2008

This turned out really well but it only took 3 1/2 hours to cook in my oven.  I served it with the gremolata and the roasted tomatoes but not with the shell bean stew.  It went great with Zin, and made fabulous sandwiches the next day.

By BonV | 

November 8, 2008

This couldn't be any easier to make and the results are great.  Sometimes I leave the basil out to get a more savory sauce.

By BonV | 

November 7, 2008