Fruit

This egg-free mousse packs punchy raspberry flavor.

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

A flaky crust and a chocolate filling topped with a glistening tumble of raspberries—what's not to love?

The light citrus flavor in this refreshing side complements the Grilled Tuna with Provençal Vegetables and Easy Aioli .

The sorbet can also be made with pluots or plumcots (plum-apricot hybrids).

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar.

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.

This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its versatility by adding a nutty, lemony hit to the kùfte or to vegetables or fish.

Almond extract deepens the flavor of fresh cherries in this summertime treat.

A ripe peach eaten over the kitchen sink is hard to beat, but this comes mighty close.

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.

To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.

Lemon juice and sugar bring out the natural juices of the berries.

To be safe, we boil the egg for 1 minutes rather than use it raw.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

Sealed jars may be stored in a cool, dry, dark place for up to one year. Unsealed jars must be refrigerated and jam must be used within a few weeks. For an even quicker jam, skip the canning instructions, ladle hot jam into clean jars, and store the jam in the refrigerator for up to two weeks.