A copper pot of bacalhau a Bras--or Portuguese scrambled eggs, salt cod, potatoes, onions, olives, and parsley

Bacalhau à Brás

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

Baos

Baos

Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.

Banana Napoleons with Caramel Sauce

Banana Napoleons with Caramel Sauce

Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.

Dried fruit and nut cake cut into three slices on a cutting board on marble

Dried Fruit and Nut Cake

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?

Chocolate-Rum Savarin

Chocolate-Rum Savarin

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.

Red plate of six stuffed quahogs clams stuffed with breadcrumbs, chopped clams, parsley, Old Bay Seasoning

Stuffed Quahogs

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.