Las delicias de Zoe

To stave off cabin fever, Zoë hosts a potluck party complete with s'mores and a dessert twist on a Minnesota staple: hotdish. She visits a friend to learn what makes hotdish so popular in the Midwest.

When the Minnesota weather turns cold, Zoë stocks her freezer with easy, bake-and-take hand pies. She makes both sweet strawberry and savory chicken curry pies, and then visits a local Mexican café to prepare empanadas.

Zoë pays tribute to her Nordic heritage by preparing Swedish cream and krumkake, a pressed cookie and visiting a ladies' church group for a lesson in making the traditional Norwegian flatbread, lefse.

Zoë hosts a brunch for her women's small business group, The Ladybrainers, and prepares a rustic apple tarte Tatin. To expand her French-themed menu, she visits a renowned chef and native Frenchman to learn practical tips for making soufflé.

Zoë prepares jelly doughnuts to share with her mom before they bake another filled pastry together based on her great-great-grandmother's recipe. They also visit a local baker who makes challah bread with three generations of her family.

Zoë finds inspiration at a farmers market, transforming purple sweet potatoes into a vibrant version of the classic pie. She also picks up tips from a local baker, Rose McGee, and will never look at a sweet potato pie the same way again.

Zoë demonstrates the delicious versatility of a family favorite, crêpes, by preparing a stack to fill with bananas Foster and roll into a savory crêpe manicotti. For more inspiration, Zoë visits a local pastry chef to see how a crêpe cake is made.

Zoë tackles her son's favorite dessert -- cheesecake. She prepares one version with her signature blueberry swirl as well as a savory version topped with roasted tomato and feta after an inspiring visit to a local creamery.

Zoë prepares delicate chocolate macarons for a bakers' gathering with a fellow cookbook author and friend. She also demonstrates how baking together can lead to delicious creations as she makes coconut macaroons with an award-winning pastry chef.

When hosting a dinner party for some chef friends, Zoë prepares a dish to impress: a showstopping baked Alaska with a sorbet "bullseye." She also visits a good friend to have fun, thinking outside of the box with ice cream flavors.

After walking her poodles on a chilly weekend morning, Zoë prepares a grab-and-go breakfast favorite, blueberry muffins. She also visits a favorite café whose motto is "Simple is best and just as delicious," inspiring her to prepare a cinnamon star bread.