• Breadcrumbs on May 25, 2013

  This book comes highly recommended by Annief123 on CH. Recommended dishes include: the Clams Alforno, George Germon's favorite recipe in the book is George's Meat Sauce for Pasta, the Tomato & Corn Salad, The Penne w/ Tomato & Five Cheeses - Annie has seen a few chefs on TV make this and give Al Forno's the credit. The Sausages & Grapes ( good buffet dish) Using a good quality sausage is recommended.

• RaySadler on October 06, 2012

  Peculiar mixture of US/Italian ideas

• Nancy Levy on December 31, 2009

  Favorite Baked Pasta Dishes Ever

Notes about Recipes in this book

• Salmon potato cakes with tomato butter

  • Breadcrumbs on January 25, 2014

    p. 28 - I actually only made the tomato butter as I was keen to try another recipe for salmon cakes. This is a very simple recipe where the two obvious ingredients are combined. I used Pomi brand strained tomatoes and unsalted butter. The sauce was rich and of course, buttery. Though I didn’t do it this time, I liked the author’s suggestion to place a dollop of sour cream atop the fish cakes. I think the tart cream would balance the richness of the sauce and the salmon. Photos here: http://chowhound.chow.com/topics/707996#8705223

• Penne with tomato, cream, and five cheeses

  • Frogcake on December 29, 2016

    This is one of the most decadent pasta casseroles we make in our home. Depending on the scraps in the cheese bin, sometimes it becomes an eight cheese recipe. An incredibly delicious recipe! Important to ensure that the pasta is nicely crisped in the oven.

• Pizza dough

  • Frogcake on December 29, 2016

    This is my favourite pizza dough recipe (no eggs). I add a nip of honey and a pinch of sea salt.

• Bruschetta with fresh mozzarella and black-olive puree

  • Frogcake on December 29, 2016

    Lovely and decadent. Important to use freshly pitted black olives and high fat mozzarella.

• Brushetta with a duo of olive purees

  • Frogcake on December 29, 2016

    Yum. Very easy to whip up if you have access to pitted olives as I do!

• Grilled pizza with prosciutto, egg, and Parmigiano

  • Frogcake on December 29, 2016

    This is one our favourite pizza combinations. In France, we observed that many bistros call this egg pizza a "Napoleon" pizza.

• Cranberry-walnut crostata

  • Running_with_Wools on November 23, 2020

    I once ate this cranberry crostata, when this couple had a restaurant at a very high end store in Boston. It was to-die-for. Very thin, and a single serving was the entire crostata. It was not too sweet, and I remember it being so delicious. I did not know there was a recipe in this book, but I will plan to make it now!