Summer

Perhaps the ultimate springtime dessert — classic strawberry shortcakes are spruced up with white chocolate mousse.

Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.

(Panna Cotta con Salsa di Fragole al Vin Santo) As tiramisù became the Italian restaurant dessert of the 1980s, so did panna cotta take over in the 1990s. The original recipe for "cooked cream" comes from Piedmont, but Tuscans have appropriated it. Their version of the eggless custard is often topped with honey and pine nuts, since the Tuscan city of Pisa is Europe's largest producer of pinoli. This recipe incorporates those ingredients into the custard, then tops it off with a delicious strawberry sauce laced with Vin Santo, the cherished dessert wine of the region. Begin making this one day ahead.

(Crostata di Albicocche) What could be better than apricots—the best of summer—held in a tender pasta frolla, or sweet pastry? Tarts are a favorite Tuscan dessert, and in fact are so beloved that they're often eaten for breakfast and as snacks, too. If you make this later in the summer, use white peaches if you can find them, and leave the skin on; it will turn a beautiful ruby color when cooked.

Active time: 20 min Start to finish: 45 min

A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.

Can be prepared in 45 minutes or less.

Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert.

Although raw asparagus might seem unusual to those who have only eaten asparagus cooked, it is delicious. The slightly different flavor is highlighted in the following salad.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.