Marquise to Mousse, Triple Mousses Chocolate Recipe from ‘Seriously Bitter Sweet’

Bohemian Holidays, Boheme Chic ‘Brut Reserve’ Nicolas Feuillatte Champagne

Inverted not Subverted, Inverted Fromage Blanc Tart from ‘Coi’ Cookbook by Daniel Patterson

Captured Ayomi Yoshida Block Prints on my way to ‘Room and Board’ Restroom

Fall Temperatures Set In, Call for Roasted Acorn Squash with Jalapeno Lime Butter

Pogaca, Simit and Borek at Simit House Bakery, New Kid of Montclair Food Scene

Baking Serendipity, Polenta “Pizza” with Crumbled Sage by David Tanis, ‘One Good Dish’

79 Per Cent Grand Cru Bar from Foraged Grenada Cocoa, Thomas Haas ONE! Bar

White Vermouth Included, Mac and Cheese with Ground Cashews and Truffle Oil

For Those Who Like Jazz, Satchmo, Chet, Exhibit at Galerie Photo 12, Paris, Until November 16