Can you ever make too much guacamole?? My secret is lots of freshly squeezed lemon juice to keep the guacamole bright green. And I always buy the avocados a few days in advance so they're perfectly ripe when I'm ready to use them. On hot days like this, a big bowl of guacamole with chips and a batch of ice cold margaritas is just enough cooking for me! Click here for the recipe! 

I love to combine high and low food - baked potatoes with caviar, lentil soup with truffled sausages, and this amazing Lobster & Potato Salad.  It’s perfectly steamed potatoes bathed in a mustard vinaigrette plus lobster, scallions, tarragon, celery, and red onions.  Sure, you can make a simple potato salad for your next picnic but by adding lobster, you’ve told your guests that they’re special enough to make something extraordinary for them.  Best of all, the salad is best made a few hours ahead for the flavors to blend so both you and the salad are completely chill when your guests arrive!

It's a 4th of July tradition! Whenever I serve this cake it just feels like a party! Have a wonderful holiday! Click here for my Flag Cake recipe.