Chocolate French Toast starts with homemade chocolate bread, griddled until it’s crispy on the outside and pudding-soft on the inside, then drizzled with dark chocolate sauce and dolloped with mascarpone cream.

Chicken Paillard is a boneless chicken breast with crispy, golden skin, served on a bed of roasted red onions and green beans and topped with a silky Dijon mustard pan sauce.

Date Walnut Bread is dense and moist, dark and sweet. Go beyond breakfast and pair it with bold cheeses for a surprising and elegant appetizer spread.

Boston Cream Pie is a bakery treat that’s way better when homemade, with soft yellow cake, vanilla pastry cream, and dark chocolate ganache.

Cherry Crumble Tart has a glossy, intensely fruity, jewel-toned filling between a tender shortbread crust and a buttery crumble topping.

Layers of cheesy spinach filling and meaty cremini mushrooms are wrapped in a flaky pastry crust in this savory, rustic-yet-gorgeous Spinach Crostata.

This mid-winter Italian menu features Milanese-style Veal Saltimbocca, a crunch celery salad, and creamy Mascarpone Cheesecake with raspberry sauce for dessert.

For this Veal Saltimbocca Milanese, paper thin cutlets are topped with salty prosciutto, melty Fontina cheese and sage-infused butter.

Mascarpone Cheesecake is the creamiest, the dreamiest, vanilla cookie crusted, lemon scented, raspberry drizzled, best cheesecake ever. 

Shrimp Cocktail may be my favorite restaurant appetizer of all time. But it’s so easy to make at home, I can make it any time I want, and so can you.