" Jake takes the warm pizza from the oven, spreads it with a wedge of softened, oozing Taleggio, scatters a few slices of apricot, some prosciutto, and a handful of the arugula over the top. He anoints it with olive oil and a squeeze of fresh lemon. The combination is one of my recipes, and it's been a seasonal favorite at the restaurant for years. "

― Meredith Mileti , Aftertaste: A Novel in Five Courses