Orange

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

If blood oranges are unavailable, simply use the sweetest oranges you can find.

The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this.

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.

Here's a tropical take on one of the most popular warm-weather drinks. This rendition is served on the rocks.

Look for chili-garlic sauce in the Asian foods section of the supermarket.

Plum fans take note: The jam recipe here is a stand-alone bonus, especially if that tree in the garden is overloaded. (You can triple the jam recipe below for a yield of two generous cups and store it in the refrigerator for up to one week.) Pastry novices should also note that this is one napoleon that holds together beautifully when sliced — so go for it.

Serve this tender, moist Bundt cake with the Strawberry-Rhubarb Compote , vanilla ice cream, or just on its own. Decorate with whole strawberries, if desired.

Active time: 10 min Start to finish: 1 hr

Begin making this cake one day in advance.

The idea for this salad came from Carlos Conrique, who worked at Billy Cross's cooking school in Morelia, a beautiful 16th-century Mexican town. Today, Conrique is a chef at the Blue Door, in Miami's Delano Hotel, where his dishes are still influenced by his childhood in Guadalajara.

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."