Notes about Recipes in this book

• Open-face reuben

  • chawkins on March 22, 2014

    Made this with my home-made deli-style rye and leftover corned beef. For the sauerkraut, I used a jar of German kraut that was really dry with no juice, but I rinsed it anyway and used some of the squeezed out liquid to heat the corned beef. Have no dill relish so use sweet relish for the dressing and it was okay. Used smoked Gruyere that did not seem to melt too well, should have use Jarlsberg which I have a ton of. Because I trimmed all the fat off the corned beef before heating, the resulting sandwiches, unlike most reubens you get in restaurants, were not greasy at all. The open-face style also make for neater eating, no greasy fingers. Will make again when we have left-over corned beef.

  • cfrailey on April 14, 2025

    This sandwich is made on thick rye bread and is delicious made with Bradley Ogden's corned beef from "Breakfast, Lunch & Dinner! There is also a recipe in this issue for Marble Rye bread by Peter Rhinehart, pg 58.

  • kbrooks on May 20, 2025

    Great sandwich made with leftover corned beef after St.Pat's day, deli corned beef and even pastrami.

• Smoked salmon and leek chowder

  • wcassity on December 24, 2020

    Super delicious and easy. Used 4oz piece of hot smoked salmon. Used chicken broth and fish sauce in lieu of clam juice.

• Winter salad with spiced maple vinaigrette

  • eliza on December 28, 2023

    Very nice salad. A mild and fairly sweet dressing served over greens, shredded root veg with sunflower seeds and cheddar. I used arugula for the frisée and added half an avocado. I generally like my dressings a little sharper than this, but here it was just right. I will repeat this. Edit: second time around added cooked quinoa and walnuts to the basic recipe…also good.

• Fideos rossejat rápida

  • Rinshin on April 17, 2014

    Fantastic! Sorry I've never made this in my life. I like fideo cooked like this much better than paella. There are about 4 separate steps but once those things are all prepped, cooking part comes through very quickly. The taste shouts Spain in every which way. The noodles still remain crunchy on top from being fried first but the interior of the pan is softer, but not soft like most noodle dish. Lots of smoky taste from Spanish chorizo, smoked paprika, saffron and sofrito. I used shrimp and asparagus in place of mussels and parsley. I will certainly be making this again. Great dish to serve when you have company over because so much of this dish can be prepped ahead of time. Great served with chilled dry white wine.