Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
This recipe combines the silky flavor of corn with the tartness of black raspberries.
This classic pudding dessert is a perfect finish to any barbecue meal.
In this pie, orange zest nicely offsets the sweetness of the strawberries.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight.
Mango-chile is one of hundreds of flavors of paleta (ice-pops) you can find in Mexico.
Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.
Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.
Tamarind-chile is one of the hundreds of flavors of paleta that you'll find in Mexico. Other popular flavors include arroz con leche, pineapple, and strawberries and cream.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
This dessert can be made with either fresh or frozen huckleberries or blueberries.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This citrus-spiked sheet cake is a Texas potluck favorite.