Individual Meatball Pizzas, Chicago style with a crust basted in herb oil… addictive, easy to eat and reheat!

Deviled Legs, positively addictive – a sweet and spicy chicken leg with a crispy crumb crust and my favorite potato salad.

From Ancient Greece, honey-glazed shrimp and Athenian Cabbage –– fresh flavors and easy to make with a great unusual ingredient.

Mirrored Eggs: eggs on a bed of parsley and spring onion, basted in lemon cream. A divine dish for brunch––still great after 200 years!

These could be the best scrambled eggs ever –– they are certainly the richest and come from the kitchen of Alice B Toklas.

Alice B Toklas’ 14th of July Salad – peppery nasturtiums and cucumbers topped with a creamy fish salad. Delicious for summer and pretty!

White Gazpacho, a cold summer soup with almonds and cucumbers garnished with grapes and fabulously addictive lavender almonds for crunch.

Verdi Cream, the Maestro’s own favorite with a dense chocolate filing, cherries and rose scented biscuits. Whistle La Traviata – enjoy!

Inspired by the 1867 Dinner of the Century, lavender-berry and caramel-Benedictine Ice Cream Bombe with a berry sauce.

Caesar Salad Cocktail is a caesar that doesn’t need a fork. Dip and enjoy my favorite Caesar dressing with a great special ingredient.

Sole Colbert with lemony butter inside crispy crusted fish. An unexpected ingredient makes it perfect and you’ll love sauteed cucumbers!

Neapolitan Ice Cream, the original with strawberry, vanilla and pistachio topped with raspberry rose sorbet ––perfect forMother’s Day

Chicken with a white wine bordelaise from a 150 year old recipe, Delicious on a crisp potato cake with artichoke hearts and easy to make.

Apicius asparagus “quiche”, with grouse or duck breast and ancient Roman Garum sauce, a 2000 year old recipe that’s easy and delicious.

After the lobster dinner, why waste the shells??? Lobster bisque is quick and easy and so delicious.

Chicken a la King from a 1913 menu for the ladies who lunch. Creamy sherried chicken and mushrooms served with unusual rice pancakes

Poutine with Foie Gras is an inspired way to give French fries the star treatment. Insanely rich and not for the faint of heart!

Purée Mongole, a classic fresh pea, bean and curried tomato soup –– quick and delicious. J.Edgar Hoover’s favorite soup!

The Dickens Burger, made with ground goose (or duck or turkey) with a molten foie mousse center and Stilton Cheese on a puff pastry “bun”.

Beet gnocchi, creamy pink pillows of delight with a secret ingredient that will win you over to beets!

Pheasant Souvaroff in madeira sauce with fois gras and truffles –– it’s from Craig Claiborne’s dream menu (fork-list).

From the last Lunch on the Titanic, apple meringue – baked apple and custard with an ethereal meringue – old fashioned and romantic.