Serve Flavorful Side, Grilled Asparagus with Lemon Zest and Mustard from Floyd Cardoz ‘Flavorwalla’

Loire and Wood Fired Fouee or Classic Gateau Basque, both from Luke Nguyen’s France Cookbook

Get your Chile Going, Suckling Lamb Barbacoa Taco from ‘Mexico from the Inside Out’ by Enrique Olvera

2011 Tavel Rose Lunch with Menu by Jose Dahan, April 29, Hospice du Rhone, Paso Robles

Heat Up Your Vegetarian Dip with Salsa Verde from Sol Cocina Chef ‘Salsas and Moles’

Dinner at BarJu in Tours with Kiyomi Mikuni, Captured on Video, December 6, 2014

Side Ideas, Jack Be Little Pumpkin and Polenta Souffle from ‘Farm Fork Food’ by Eric Skokan

Soul Warming Food for Grey Days, Slow-Cooked Rib Eye with Potato Confit from ‘Heritage’

Multiply to match Crowd and its Drinking Habits, Zetter Martini from ‘A Boat, a Whale & a Walrus’

Make Cornbread, Not War with your Skillet, Cracklin Cornbread from ‘Heritage’ by Sean Brock