Berry

Michael McLaughlin, cookbook author, says "When I was much younger, the requisite Thanksgiving cranberry sauce always came out of a can and lay quivering on the plate, just waiting to be sliced and served. As I got older, I came to prefer the whole-berry-style sauce to the smooth. Then, once I began making my own cranberry sauces from scratch, I settled on a great-tasting compromise: This recipe features tangy bits of cranberry in a smooth jewel-toned mold."

Cool and creamy, this custard combined with fresh berries makes a perfect dessert for a warm June day.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

Coeur à la Crème is an old French concoction that is both earthy and elegant, rustic and dressy — appropriate for any occasion. It's a wonderful complement to whatever summer berries are in season. This dessert is served at The Inn to celebrate birthdays and anniversaries. It can be made in less than five minutes and never fails to knock em' out — even more so than an elaborate cake that took two days to execute. One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious "heart" of the cream. Coeur à la crème molds are usually available at kitchen supply stores.

Serve these strawberries with vanilla bean ice cream, black pepper ice cream, or a spoonful of mascarpone, and with cookies such as biscotti or spicy sugar cookies alongside.

I have written about my favorite cake recipe — the Tre, Tre, Tre Cake — for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

Adding Beaumes-de-Venise — a delicate, fruity dessert wine — keeps this cake moist and adds a whole new dimension to its flavor. Combining blackberries with blackberry preserves for the topping brings out the best in the berries, whether they’re tart or sweet. Active time: 40 min Start to finish: 1 1/2 hr

An elegant tart with a cookie-like crust.

Make the salsa at least an hour (and as much as a day) before serving to allow the flavors to blend. This is also delicious with turkey. This recipe is an accompaniment for Spice-Rubbed Pork Tenderloins in Corn Husks with Cranberry-Avocado Salsa.

If you can't find kumquats, don't panic — the recipe works fine without them. Active time: 20 min Start to finish: 1 1/2 hr

Active time: 30 min Start to finish: 10 hr

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

Pastel des Tres Leches con Rompope This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

This pie has an exceptionally flaky crust. It's wonderful — of course — with vanilla ice cream.