Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.

For a taste of Martha’s Vineyard away from the coast make Jessica B. Harris’s stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

Shredded curried chicken is spooned into radicchio cups for a sweet-hot bite of chicken deliciousness. Serves these chicken cups as a party nibble.

Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.

Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.

Hailing from Egypt, this cinnamon-tinged custard is speckled with almonds and pistachios and sits on a raft of puff pastry. Elegant and surprisingly easy.

A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.

Maybe on St. Joseph Day we all ought to be Catholic seeing as the proper way to celebrate is indulging in crisp puffs filled with toasted walnut pastry cream.

Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.