Strawberry

Forget pie: Strawberry and rhubarb are together again in a whole new way. (Use purchased crepes if you're short on time.)

**Improv:**Fresh or frozen thawed raspberries would also be great alongside the panna cotta.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. The sweet and tangy strawberries are delicious on their own, but for a more decadent dessert, serve with vanilla ice cream or fresh whipped cream.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

The base is chewy chocolate cake. Make this terrific dessert a day ahead.

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

This dessert is easy and indulgent.

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.

Cinnamon and a dash of cayenne give the sauce a south-of-the-border vibe.

Roasting the berries intensifies their flavor. Try substituting basil for the tarragon.

The ultimate strawberry shortcake: A bit of brown sugar adds depth of flavor to the biscuits, lemon and mint perk up the berries, and the cream is even more luscious with the addition of white chocolate.