Stone Fruit

Sophisticated and simple—even more so with the help of a purchased pie crust.

A delectable new take on the old-fashioned summer shortcake.

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

These pretty tartlets can be made one day ahead. Arrange them in a single layer in a shallow plastic container for transporting.

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.

Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.

This eye-catching fruit mélange also includes kiwi, which isn't tropical but is very colorful and refreshing. Using store-bought sorbet makes this even easier to prepare.

Here's a recipe to have some fun with. Shortcakes are typically small and individually sized, but this is an impressive large cake filled with sweetened fresh fruit and whipped mascarpone. And unlike most shortcakes, this one is assembled ahead of time.

Active time: 20 min Start to finish: 20 min

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation. My boyfriend and I cook almost every night as a way to unwind. It's nice to come home after a hectic day and make dinner together rather than pull something prepackaged out of the freezer."

Because of reader demand, this recipe was published in one form or another in The New York Times almost every year between 1983 and 1995, when the then editor of the food section told me to tell my readers it was the last year it would be published, and if they lost it, it was too bad. She suggested they cut it out, laminate it, and put it on the refrigerator door. My coauthor of the first Elegant but Easy Cookbook brought this recipe to the book. Its appeal comes from its lovely old-fashioned flavor and its speed of preparation. It was originally called Fruit Torte.

The mixture of fruit in this dessert, a long-standing menu item at The Marx Bros. Cafe in Anchorage, might include anything from wild Alaskan blueberries to apples, depending on the time of year.

Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.