Strawberry

The fresh berries at the open-air markets of Nice inspired this simple recipe. The wide surface of a large skillet reduces the cooking time, which helps keep the fruit flavor at its peak.

This cake, also called fraisier (French for "strawberry plant"), is usually made with almonds, but pistachios are used in this rendition. The delicate cake is layered with fresh strawberries and a mousselike white chocolate buttercream and then topped with marzipan.

Begin preparing this the day before you plan to serve it to allow the mousse to set.

"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had." The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.

Strawberries, blueberries, nectarines and vanilla ice cream team up in a quick sundae.

An easy side dish for ham or chicken. The dressing can be made a day ahead.

"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."

Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.

Prepared puff pastry makes this easy.

Few desserts are as comforting or satisfying as a simple egg custard. Here we've dressed things up a bit with some extra spice and a fruit compote.

Light cookies are filled with dessert-wine ice cream and fruit. The recipe makes about six cookies, so there's an allowance for breakage or extras for nibbling.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.

This recipe yields an extra cake layer that can be reserved for another time. Wrap it tightly in foil, and freeze it for up to a month. Keeping the cake wrapped, defrost it at room temperature; then serve it with berries and whipped cream or ice cream.