Though I haven't tried making the Skillet Brownies for 8, I don't see any reason why you couldn't just double the batter.

For a hostess gift, I prefer not to bring something that the host feels obliged to serve for dinner, but instead I bring something they can serve after dinner, like a box of Fran's Chocolate's caramels, or for breakfast the next day, like my favorite coffee and granola.

I would make Vanilla Rum Panna Cotta with Salted Caramel. It's easy because you can make the Panna Cotta the day before, and all you need to do is drizzle the warm caramel on top before serving.

Both are perfectly fine. It's definitely a french custom to serve salad after the main course, but I prefer to serve it first.

I use a 22.5" Weber grill.

I make a game plan for the dinner before I finalize the menu, and I tend to make one thing in the oven, one thing on top of the stove, and one thing at room temp that I can make in advance. I either make the main course earlier in the day and reheat it, or I have the dish assembled and it goes into the oven before guests arrive. I try not to do any cooking while the guests are there. It takes a lot of planning, but I am so much more relaxed when everyone arrives. I hope that helps! 

I think the basic vinegars to have on hand are white wine and/or champagne, red wine and balsamic. I also use raspberry, apple cider, and sherry vinegars occasionally. 

You can definitely use an immersion blender or the food processor, just be sure that you don't over process the vegetables- you don't want them to end up like baby food! 

I would make Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise, Roasted Broccolini, and Couscous with Pine Nuts. If you only have one oven, you can roast the broccolini while the filet of beef rests. I'm sure your mother in law will be impressed!!

I have used a Pepper Mate pepper mill for years, and I absolutely love it!

Hershey's chocolate syrup is measured by weight, not volume, so a 16-ounce can of the syrup actually measures 1 1/3 liquid cups, not 2 cups.

I use a spray stain remover, then wash the linens in warm soapy water in the washing machine. I let them air dry so they don't shrink, and then iron them. That always works for me; hope it works for you, too!

I usually set up a buffet rather than serving my guests. But when it's time to clear the dishes and serve the next course, I actually ask my friends to help, and that way, they feel like they're on the team! I think people don't feel comfortable being waited on by their friends and would prefer to help. I hope that makes enteratining less stressful for you! 

In my experience Gazpacho should be perfectly fine in the refrigerator for 3 days, but eventually the tomatoes will break down.

When you're blending butter into flour, a stand mixer does it more slowly, and you can control the speed better. If you're careful, you can certainly use a food processor instead, you just want to be sure that you don't over-blend the butter. 

I use Wusthof knives, specifically the Classic collection.

The linzer cookies from The Barefoot Contessa Cookbook, because I love shortbread and raspberry together. A close second is the Ultimate Ginger Cookies from Barefoot Contessa At Home.

When I have a dinner party I almost always set up a buffet on the counter or sideboard. Everyone can just help themselves- it's easiest for both the host and the guest!

I think it's nice to serve a little something so people don't get "toasted" during the cocktail hour. But it doesn't have to be anything complicated - I usually serve something simple like salted cashews, olives, or good potato chips.

I've never tried making this recipe with a boneless leg of lamb. I would think you can without any trouble, but the boneless leg will cook differently than a bone-in leg.

I use bars of white chocolate, preferably Lindt or Callebaut.

Yes, but you'll have to change the name!

Yes! You can assemble everything, keep the mac & cheese in the refrigerator overnight, and bake just before serving.

It should last at least a week in the refrigerator!