Fruit

Brown butter gives depth of flavor to the berry filling.

French pastry chefs dedicated this classic dessert to the Russian royal family. In this version, Grand Marnier-soaked berries are served with a tangy homemade ice cream (in place of the usual whipped cream). If you'd like, serve some sweet, crisp cookies alongside.

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

Zabaglione is a light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.

Pucker up with this refreshing sweet-sour spin on the classic gimlet. Ruby Red grapefruit vodka from Napa Valley stands in for gin, and fresh lime juice adds just the right amount of tartness.

Purchased ice cream becomes a party-worthy dessert with the addition of homemade caramel sauce and a little toasted coconut.

Raspberries, blueberries, and blackberries are baked between a crisp pastry crust and a crumbly streusel topping.

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

Why get takeout when you can make orange chicken so quickly at home?

The secret to great shortcakes is a very moist dough, so don’t be tempted to add more flour.

Supermarket roast chicken can be easily dressed up, as in this lovely salad. Look for almond oil at some supermarkets and at specialty foods stores.

Sangria is traditionally made with red wine. In this version, rosé gives the drink a pretty pink blush. If you prefer a stronger drink, mix in some light rum.

Frozen organic strawberries look great in the wineglasses—and help keep this pretty cocktail cool. Double the recipe if you'd like to be able to offer your guests seconds.

Blueberry meets its ideal match: lemon. There will be some jam leftover, but we doubt you'll mind.

The curd needs to chill overnight, so prepare it one day ahead.

Street vendors throughout Mexico's beach towns sell cold fresh fruit served in a plastic bag with bits of ice in it to keep the fruit chilled. This dessert is as take on that, as well as a refreshing end to any meal. Feel free to experiment by pouring a bit of tequila over the ice to create an instant margarita.

I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.

These tart pastries are best straight out of the oven, but if you have any left over (or if you make extra), they're nice for breakfast, too.

Be sure to buy four extra cups of spinach if you plan to make the frittata.