• sck on July 28, 2010

  Yummy so far. Highly recommend the pumpkin, mozzarella, and brown butter sandwich recipe (we used butternut squash to good effect here).

Notes about Recipes in this book

• Stewed apricots and fennel with ricotta, pistachios, and black pepper

  • Vand11 on June 12, 2021

    The star anise really pack a punch. If going to leave overnight, use less star anise.

• Meatloaf with cheddar, bacon, and tomato relish

  • twoyolks on April 04, 2012

    Good use for leftover meatloaf but not good enough to make meatloaf specifically for this recipe. It also makes a rather tall sandwich.

• Chicken breast with roasted peppers, mozzarella, and spinach-basil pesto

  • sturlington on February 10, 2015

    This sandwich was fine but nothing stood out. The technique for poaching chicken is a good tip.

  • Smokeydoke on November 22, 2016

    I really liked this sandwich, the spinach pesto is ingenious, it makes for a lighter tasting spread and omits the need for mayo. I made this on homemade white bread and it was a tasty and slightly fancy lunch. Downside is it took me at least an hour to make, but I have plenty of leftovers for the week. Edit: made again, but slathered mayo with the pesto. Mayo gave it a nice creaminess.

• Skillet eggs bruschette

  • sturlington on November 25, 2014

    I found this to be an odd recipe. I will not make it again.

• Sicilian tuna with fennel, black olives, and lemon

  • Kinhawaii on July 19, 2020

    Delicious- although we left out the lemon confit (used some lemon zest) & olives. Even better with homemade tuna confit. Really like the lemon & fennel with the tuna.

• Pastrami with sauerkraut, Gruyère, and whole-grain mustard sauce

  • angrygreycat on July 13, 2019

    Fantastic sandwich - will definitely make again as an option for sandwich dinners. Used Boar's Head pastrami & Sauerkraut.