Berry

As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.

This quintessential spring pie has the perfect combination of strawberries, rhubarb, cinnamon, and a delicate, flaky crust.

Cakey on top, pudding-y on the bottom, tart all the way through.

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

Use store-bought meringues and skip the first step, if you prefer.

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

Zucchini bread is one of those things that is almost always good but rarely spectacular and a slice can serve as a breakfast, snack or dessert. Sprinkling it with sugar and grilling it so it becomes nicely caramelized moves it firmly in the dessert category (and, along with adding a spoonful of mascarpone, makes it much closer to spectacular). This recipe works with your favorite zucchini bread recipe or try it with this Spiced Zucchini-Walnut Bread .

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.