Quick Rustic Canapes, Caramelized Onions, Gorgonzola and Walnut Crostini from ‘One Good Dish’

Rosemary Ash, Eggplant Puree, Buffalo Mozzarella and Potato Pizza from Rome’s Pizzarium

Make Yourself Proud, Bake Chestnut Honey Squares from ‘The French Kitchen Cookbook’

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

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

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

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

Cassis Blanc de Blancs with Miniature Onion and Goat Cheese Tatins, Brunch a la Francaise

Follow with a Nap, Four Hour Lamb Shoulder Recipe from ‘Take One Pot’

Carlsbad del Sol and Meximoto, Mexican Oysters from Baja listed in Oyster Bar Cookbook