We've been presenting our "What to Cook" recipe series for over a year now! If you've tried every dish, you now qualify for an elite degree from our soon-to-be-accredited The Day's College of Epicurean Delights (and should probably open your own restaurant rather than continue with your silly day job as a neuroscientist).

In celebration of this anniversary, it seems a fine idea to revisit the kitchen of one our favorite chefs and earliest contributors, Rachel Devendittis. Except, technically, we're not "revisiting" because, the first time around, she was running her Dev's On State Street in New London. Now, she's headquartered at the lovely Dev's On Main in Niantic; Chef Rachel can literally look out the front window of her restaurant and see me drowning in the surf across the street in Niantic Bay! That's me, waving my arms frantically! Send a delicacy that floats!

Chef Rachel was, as usual, quick and kind in sending us the secrets to "Painted Grapes," which she describes as a "fun, relatively easy summer snack." Enjoy!

Ingredients

About 30 firm, seedless grapes

2 cups walnuts

1/2 cup light brown sugar (packed)

3/4 tsp cayenne pepper

1/4 tsp kosher salt

1 cup Gorgonzola cheese

1/2# Philly cream cheese

Directions

Preheat oven to 350°. Put walnuts in colander and rinse. Toss with brown sugar, cayenne and salt.

Spray sheet pan with nonstick, put walnuts on sheet pan and bake for 6 minutes. Let cool.

In food processor, blend cream cheese and Gorgonzola for one minute, scraping down sides as you go, until smooth. Rinse food processor and add walnuts and pulse for 10 seconds until you get a course grind.

Roll grapes first in cheese mixture until completely covered, then roll again in walnuts. Finish with a drizzle of honey.