Lazarus-Reiman and Rizzie at Golden Eagle and Nick and Toni's and a cajun dinner at Bridgehampton Inn

What is the most complicated dish you have ever made? Was it a success, was it worth it? Would you make it again?

It has occurred to me that there really isn’t enough space in this column to include any, even one, super-fancy complicated recipe such as consommé, or Julia Child’s boeuf bourguignon. So I am offering one recipe that will impress people, Lenôtre’s chocolate mousse, and one that is difficult and easy at the same time, biscuits!</p><p>I’m sorry I don’t recall how many portions this recipe makes, certainly enough for eight people. Be aware that it contains raw eggs. Use the best quality chocolate you can find.

The Halsey McKay Gallery’s exhibitions in East Hampton this month offer two renditions of America and American themes that on the surface appear to diverge, but stand as bookends to the disquieting reality of daily experience.