Notes about Recipes in this book

• Leek puff pastries

  • pastaplease on April 03, 2026

    These are very easy and good. Recipe calls for 2" cutter, but with a shape (like a heart, which I used) 2-1/2" is a bit better. These really can be made ahead and reheated, so convenient for guests. Second time making these I switched up the filling and used goat cheese, kalamata olives, and a little sundried tomato. Good also!

• Summer spaghetti salad

  • pastaplease on April 03, 2026

    Excellent. I make this at least once every summer and it's always a hit. I add 1-2 TB more vinegar, 1 add'l tomato, and also increase the basil and arugula a bit, but that's all just to taste. I have a note in the book that 2 garlic cloves is also okay (instead of 3); that must be for the sake of others because usually with garlic I add. This salad travels well and is also good the next day, even straight from the fridge. Total keeper.

• Chickpea and Swiss chard soup with Parmesan crostini

  • TiaGoats on April 15, 2023

    Just delicious! I used a can of tomatoes + water to = 32 oz. instead of the tomato paste, and pureed the soup.

• Fresh tomato corn soup

  • pastaplease on April 03, 2026

    I enjoyed this. Can use an immersion blender instead of a food mill.

• Spinach soup with couscous and lemon

  • pastaplease on April 03, 2026

    Unusual but good (and also good cold).

• Rigatoni with potatoes, arugula, and tomatoes

  • pastaplease on April 03, 2026

    Delicious, although G was disturbed by the combo of potatoes and pasta. I loved it.

• White bean and vegetable gratin

  • pastaplease on April 03, 2026

    Very good, although could not taste the jalapeño (so don't be afraid to add). The topping is essential.

• Cassata Siciliana

  • stacey on January 13, 2011

    tasty and elegant; doubled this for my women's group, but 1 would have been enough (serves 8); probably better to prepare the night before (rather than the same day).