Fruit

This sweet-tart syrup will be enough for both the rickeys and the fruit cup.

The soft, slightly sweet bread called pulla is made with plenty of butter, which results in tender pieces that can be pulled apart, bite by bite.

They look like the loaded chocolate-nut cookies of your youth, but a bite will reveal their luxurious upgrades: chewy sour cherries that play off the crunch of chopped pecans and the creamy sweetness of milk chocolate chunks. Your adult palate will appreciate the complexity.

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.

Just as a touch of bergamot brings hints of floral and citrus to the blend of teas in Earl Grey, the essence of Seville orange and lemon scents the Lady Grey brew. Here, lime and tarragon provide yet more layers of fresh flavor.

Guests are always tickled by their own individual desserts, and after a light summer meal, these tartlets are just the thing. A flaky crust cradles plump crescents of fruit accented with almonds and Amaretto.

Dessert dumplings play a cherished role in Hungary. The tender dough, similar to Italian potato gnocchi, forms a pillowy ball around lightly sweetened plums. The finishing touch? A buttery mixture of bread crumbs, chopped walnuts, and cinnamon sugar.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.

Kids will need no explanation: They will marvel at these red-and-green-striped drinks that they swirl with a straw. And for grown-ups who may want to get in on the fun, you can make another batch—a shot of gin makes a pleasant, and civilized, addition.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

The charm of this simple dessert is obvious: It takes sweet summer fruits and cooks them down so that everything good about them becomes even better.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

Perfect for a Sunday-afternoon baking project, these light, crisp crackers take an hour to make (okay, maybe longer if you have a little helper).

Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.