This is not you're standard pizza! In fact it is pretty weird: Gorgonzola cheese, red grapes and port! But I love it as an occasional odd-ball meal. Big fat Globe grapes are my choice here but smaller seedless red grapes work well too (and then you don't need to remove the seeds). I use a pre-made pizza crust but a home made dough or store bought dough will make it even more special. And don't forget to relax afterwards and enjoy the rest of the port!

I'm all for multi-tasking, so of course I was intrigued with the idea of making a classic fall dessert while grilling dinner outdoors. Instead of turning on the oven and heating up the kitchen, Chef Mario Batali bakes this crisp over off-set heat in a covered grill. While the juicy apples are bubbling away, you can grill a quick dinner directly over the coals--perhaps pork chops, thick zucchini slices, and par-boiled fingerling potatoes. Dessert is ready when you are, served with either sweetened yogurt (as directed in the recipe) or vanilla ice cream. And the kitchen stays cool as a cucumber!

It often seems apples get all the attention during fall but pears are another great fall fruit that bake wonderfully. Give this pear crisp a try instead of the standard apple crisp for an interesting twist on the classic!

t is almost that time of year when appetizers and Hors d' oeuvre take center stage. This appetizer has it all. It is easy to make, open to substitutions, presents beautifully and is a finger food! It also tastes great piping hot and holds it flavor as it cools. Chances are you will most likely have a majority of the ingredients on hand. Making this a great last minute dish if guests drop by unexpectedly. Be creative if you are missing an ingredient or two. Substitute sliced ham for the Prosciutto and use whatever type of fresh mushrooms you may have in the fridge. Remember to remove the gills on Portabellas because they will color the filling. You may toast the bread up to 2 hours before service and set aside. Remove the filling from the refrigerator 45 minutes before spreading on the breads so it can warm to room temperature. This is sure to become one of your favorite standbys whether served as a starter to a dinner party or as one of many hors d'oeuvre on a buffet table...