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Ah France--they're probably right. This soup will definitely be better in the spring. I think it would work beautifully with watercress. And, you may also not be able to get zucchini, either, out of season, but that would work too. Or cauliflower. Let me know how your alternative turns out!

I think it's hard not to make duck leather when you're just working with the breast. Something my mOther does, though, is to roast the duck. To replicate it, pierce the skin a few times and season well with salt. Then roast on a rack at 300 degrees for five hours. Then, the breast takes on almost the texture of duck leg confit. It's one of my favorite ways to eat duck. I also find that sauces like this cherry sauce or orange sauce, for their tang, make it easier to stomach that slightly underdone duck taste.

I am thrilled on both counts! So glad you liked it. It's a favorite of mine...

Cauliflower is my absolute favorite vegetable. This was terrific. Thank you!

Thank YOU! I'm so glad you liked it.

I love this straw engineering! Thanks guys. I would never have thought of it.

Tenderloin, and about 11 to 12 minutes!

I know, it sounds crazy! You do need to cook them for a long time. If medium-high is too high on your stove, go for medium. But they should look prune-y, though not mushy, at the end.

Watermelon radishes!?!?!? What are those, they sound amazing!

This is my favorite thread ever. I'm a rainbow cookie fanatic. Glad to hear Glaser's is good. I've passed by a million times.

Oh no! I love Maine Root's blueberry soda. And I was so looking forward to this. I think I still may try it...

I hate to play favorites, but this is one of my favorite recipes ever. Got to do it with the warm black beans and the tortillas. So good!

Hi all!

My gratin dishes are 5.5 inches in diameter. But you can use any baking dish that is small enough that you have to stack the eggplant. An 8 x 8 brownie pan would probably work.

Broilers are tricky. I have it on the highest rack position in my oven, and it takes that long for my eggplant (which is pretty thick) to go golden brown on both sides. But that's all you're looking for. Just broil until they eggplant is golden brown, then flip. They should be cooked through when you're done. And yes, definitely a skillet or grill would work fine.