Strawberry

Since Lynn's birthday is in the middle of summer, her mother used to make this as Lynn's birthday "cake" when she was growing up.

Hazelnuts are teamed with strawberries and rhubarb in this rustic tart. Vanilla ice cream is a must for serving.

"There are three recipes I like for strawberry jam," says Caroline Bates. "My mother’s long-cooked one may be too much trouble for some people; the sun-cooked version is impractical for city dwellers ('First, find a sunny rooftop....'). But this soft strawberry jam (also my mother’s) is simpler and good, too." Its flavor depends on the berries' being fully sweet, completely ripe yet firm, and with not a trace of white near the stem. Such berries have less pectin than underripe ones, so the jam will be loose. Just spoon it out of a jar and dribble it on biscuits.

The frozen berries aren't thawed before you use them, so this dessert is super fast.

Begin preparing this the day before you plan to serve it to allow the mousse to set.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

Crusts made of ground biscotti and almonds accent this do-ahead dessert.

The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best).

Until powdered gelatin came on the market in the 1890s, making gelatin molds was a labor-intensive endeavor. By the twenties, electric refrigeration and the Jell-O brand made the salads so easy to prepare that cookbooks were filled with recipes for them. This one incorporates the flavors of sangria. Serve it as a side dish or as a dessert.

Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes. Active time: 1 hr Start to finish : 2 1/2 hr

This pretty dessert calls for purchased macaroons; that's why it's so easy to prepare.

"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had." The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.

"Out of necessity, I've developed a love for quick cooking," writes Judy Wilkins of Tyler, Texas. "Between my musician's hours (nights and weekends as an accompanist for local choral groups) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great."