Is there anything better than a dinner party with friends?

…How about a dinner party with some of your best friends and some of the best food you have eaten all summer?

And, what’s that? New recipes you say? Recipes that instantaneously become your new favorites?

Yes, please!

There was no special occasion for this dinner party. Just good friends who have not seen each other in a long time. A great excuse to cook for each other, drink lovely wine, and test some new tastes.

Oh, and whipped cream. Duh.

On the menu:

1. The BEST Chicken Marsala (cooking with wine, yippee!), adapted from Smitten Kitchen. Executed with finesse by the ever-impressive Forty-one things.

2. Quick Zucchini Saute, adapted from Smitten Kitchen (We love you Deb!).

3. Parmesan-Herb Popovers (WARNING: These little guys are irresistible. Make them only if you are prepared to eat the entire batch…or if you must, share them among several friends), adapted from WhiteOnRiceCouple.

4. Peach Cornmeal Upside-Down Cake

Three of my favorite things all in one cake— beautiful, in-season peaches, golden cornmeal, and lavender. All in an upside-down cake and cooked in a cast-iron skillet, two of the best culinary inventions ever.

This cake is not too sweet, and has a unique, rustic flavor. Perfect for Indian summer picnics and, um, breakfast the next morning…

Peach Cornmeal Upside-Down Cake

Adapted from Martha Stewart

-1 stick, plus 3 tablespoons unsalted butter, softened

-1 cup sugar

-3-4 medium ripe peaches, skins on, pitted, and cut into 3/4-inch wedges

-1 cup yellow cornmeal or polenta

-3/4 cup flour

-1 teaspoon baking powder

-2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender

-1 1/4 teaspoons salt

-3 eggs

-1/2 teaspoon vanilla extract

-1/2 cup heavy cream

Melt 3 tablespoons of butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.