I have made this recipe twice using panko bread crumbs and both times it was delicious. Tonight I am going to make this recipe for the first time using fresh bread crumbs, can't wait!

This tomato sauce is my favorite out of all the mother sauces. I think of it as a base to my cooking canvas. Sometimes I just add a little extra seasoning (salt, pepper, fresh basil leaves and a drizzle of good quality olive oil) voila...amazing! In the past, (before I learned how to make this sauce on Rouxbe) I used to add everything but the kitchen sink to my tomato sauce thinking that was what you needed to do to make a successful sauce and indeed many recipes involve a lot of ingredients. I like the simplicity of this because it brings out the true essence of the flavor of tomatoes and I can build from there. Also, when I make this sauce I like to make a big batch and freeze it for later use.

Thank-you for your reply... I will search for a heavy bottom stainless steel pan and make this sauce again soon, especially since there are so many variations. I have to admit that if I was following this recipe from a recipe book I would have panicked and not known what to do, the cooking lesson is what made my sauce successful in the end. When I finished the sauce,
I strained it, (the shallots were still rather al-dente for my liking), I did put the sauce in a bowl over warm water as well.

I made a beurre blanc last night after following the cooking school lesson.
It did turn out successful in the end, however, the wine did not reduce to a nice syrup, it evaporated in the pan, I added more wine and it evaporated in the pan as well. The heat was low, so I don't think that was an issue. I then proceeded to add a little cream and finished the sauce. Delicious, by the way. I was wondering if the pan I used made a difference, I used a good quality non stick pan. Perhaps, I should seek out a good quality smaller thick bottom stainless steel pan?

I was happy to finally get a chance to make this recipe after finding sumac to make the za'atar spice mix. I must confess to be still searching for aleppo pepper. (I substituted with chili peppers and a pinch of cumin.) When I find it I will make this recipe using diced lamb, I found the ground lamb that I used had too much extra fat that I drained off. I think the diced lamb will give it a more stew like quality to the dish which I personally would prefer. It's great finding new spices and trying out different recipes, I look forward to finding aleppo pepper and making this recipe again and discovering new recipes to use these spices.

I am interested in making this recipe soon and I was wondering if there is a substitute for sumac used in the za'atar spice if I can't find it. Also, what is aleppo pepper? Is there a substitute if I can't find it as well? I can't wait to make this recipe!

This dish looks impressive plated and tastes amazing! The directions were easy to follow and this dish came together quickly. I made this dish with oven roasted potatoes, even simple Italian bread would be nice to soak up any remaining sauce! The wine we had with this meal was a Medoc, which was lovely, although perhaps a chianti would go better with this dish. Would anyone have a wine pairing suggestion for this delicious meal? Thank-you for this yummy, sexy dish!

Many years ago I was fortunate to have lived near Florence Italy and when we ventured into town for a meal we sought out places where the locals would go and eat, a local trattoria was where I first had this dish. One of my memorable past times back then was dissecting the ingredients of a dish and going home to make it. The only difference to the Aglio e Olio recipe here is the addition of capers and Italian parsley instead of basil. We had this dish the other night and we have had this wonderful pasta dish many, many times, oh, happy memories!

I made this dessert for a Sunday dinner at the last minute and was impressed how quickly it came together. In fact I could probably make this recipe next time from memory. I did notice how important it is to crowd the apples together because they shrink a lot during cooking. I made this dessert using granny smith apples which is what appears to be used in the video? The print recipe calls for golden delicious which I imagine would be sweeter. Alas…just a picky observation. The final result is delicious and perfect with vanilla ice cream.

I made this dish last night and everybody loved the end result even though I did not have a food mill (I am now going to search for one) and I didn’t have fennel sausages and substituted mild and hot Italian sausages, the recipe still turned out great. I will make this recipe again using fennel sausages, If I can not find good quality fennel sausages I was wondering if any-body had a recipe for home made sausages? I find that it is not always easy to find sausages that are either not too fatty, or salty or (yuck) full of gristle. It would be worth making for this recipe.

This recipe is what I love about Indian food, although I found the steps involved in creating the dish time consuming (it took me a lot longer than 1 hr. 40 minutes) it was worth the final result. What about increasing the number of chicken thighs and adjusting the ingredients accordingly, and freezing the left-overs? ,then we can enjoy this meal more than once!
I also ran into a problem with the grated coconut because the one I purchased was rotten, so I substituted coconut milk?
Also, what would you recommend serving this dish with other than basmati rice?

I made this recipe last night for dinner and was very happy with the end result. I did however substitute the Sambal Ulek for thai chile sauce and I did not have green peppers so I only used red peppers. I also added a little fresh garlic to the recipe.
I made the rice in my little rice maker and that worked out perfect. I will definitely make this recipe again!