Nut

Editor's note: The recipe and introductory text below are from Martha Stewart's Baking Handbook. To read Epicurious's review of the cookbook, click here. This giant round of crisp cookie topped with large clump of streusel is a specialty of Mantua, Italy. It's perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

No need to trouble yourself about presentation with these tapas-style hors d'oeuvres. Simply toss steamed mussels in a vinaigrette with piquillo peppers, toasted almonds, and serrano ham, then nestle them back into their shells. They're lovely on the plate—and easy to eat.

You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

Reducing a mixture of coconut liquid, cream, and sugar on the stovetop creates a wonderfully creamy filling, almost like a dulce de leche. Handfuls of fresh shredded coconut give the tarts a tropical flavor, accented beautifully by the fruitiness of prickly pears.

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

What to drink: Serve a splurge-worthy aged rum in a snifter, to sip like brandy.

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese.

The heady flavor of almond is threaded through this lovely dessert. The combination of Amaretto and warm pear juices creates a fragrant syrup, and a crisp, nutty topping adds welcome contrast to the tender roasted fruit.

Kuchen, a German yeast cake, acts as a golden pillow for ripe pears and a cinnamon, sugar, and hazelnut topping.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

Flavorful pork shoulder, along with fruit—dried and fresh, the perfect fall combination—stuff these chiles en nogada.

Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.