Fruit

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.

Asian sweet chili sauce is available in the Asian foods section of many supermarkets.

Cajeta is a goat's-milk caramel popular in Mexico where it's made into candies or drizzled over ice cream and other desserts. The word cajeta is Spanish for "small box," named for the containers the caramel was traditionally packed in.
Making your own cajeta is worth the extra bit of work, but you can also buy it or substitute its South American cousin, dulce de leche.

Tangy, tart, and refreshing, with a bit of graham cracker crunch—just like the pie.
One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. The popularity of Key Lime with Graham Cracker Gelato was a bit of a surprise because its flavor is decidedly tart, while Americans tend to have sweeter palates. There's always a fine line between creating what chefs appreciate and what customers will like, but in this case everyone was happy. This flavor is so popular that in less than a year it became our number-one retail gelato flavor in New York City.

A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.

If you're using a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to keep an eye on the pie. It may cook more quickly. Baking the pie on the bottom rack of the oven ensures a crisp bottom crust.

Making the panna cotta in a cake pan gives this classic dessert a new look. For best results, use an organic plain yogurt (which usually has a softer texture than nonorganic).

Agua fresca (Spanish for "fresh water") is a Mexican drink infused with fruits, seeds, or flowers. This one combines the sweetness of pineapple with the spice of fresh ginger. Want to kick the party up a notch? Add a little vodka or tequila. Garnish with pineapple spears.

The flavors of a classic Mojito (mint and lime) are blended into a slushy, easy-to-drink cocktail. For a large party, triple the recipe and store the drink in a pitcher in the freezer for up to an hour. Stir to blend before serving.

A Gin Rickey is a mix of gin, lime juice, and club soda. We've added crushed raspberries and rose water, which makes the berry flavor sing. Any gin will work, but the cucumber and rose notes of Hendrick's are particularly good here. Garnish with lime slices and whole berries.

Forget S'mores. This summer, we're making these sweet grilled sandwiches.

Instead of frosting, this tender cake is topped with coconut whipped cream. A red hibiscus sauce adds vibrant color—and a tangy flavor.

The exotic flavors of passion fruit and guava are layered in these pretty ice pops. To create perfectly defined layers, chill the guava mixture while the passion fruit mixture is freezing.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Bulgogi (grilled marinated beef) is a traditional Korean dish. Here, lamb stands in for the steak. The meat is served with lettuce leaves and other veggies, hot pepper paste, and a slightly sweet dipping sauce. Guests use all of the ingredients to assemble their own lettuce wraps, which is a common practice in Korean restaurants. Timing note: The lamb needs to marinate for at least four hours.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.