Fruit

Pomegranate juice adds tartness to this famous French dessert.

These savory tartlets are similar to quiches.

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Brandy adds a little kick to this jam. Spread on toast or serve with a cheese plate.

These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.

You might expect to find smoked duck breast in a sultry, sensual main-course salad like this one, but here we use smoked turkey, which makes it a lot more affordable and a little bit more robust. Both good things.

Don't throw those melon seeds away. It's a traditional Mexican technique to use the seeds as a thickener, and here they work their magic in a coulis, adding effortless panache to a straightforward and wonderfully light dessert.

Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk.

Easy, sophisticated, and make-ahead friendly, this is just the cake for your Memorial Day gathering.

Surely you've had one too many supersweet sangrias whose fruit chunks overpower the (usually mediocre) wine. This version couldn't be more of a contrast, with a refreshing mintiness and subtly aromatic fruit that still allow the crispness of the white wine to come through.

Here's a great recipe for a large group, as it can be made in quantity without much fuss. This berry tiramisù has become one of my favorite ways to show off the fresh berries of the season. If you wish, serve sliced strawberries or a compote of blueberries and raspberries on the side.

Use any leftovers as a spread for scones.

In this gorgeous pie, blueberry meets its perfect match: lemon.

This vibrantly colored crisp is the perfect combination of sweet, tart, and spicy flavors.

A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits  contain grated hardboiled egg yolk: It adds some body.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill.