Electric Mixer

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

Cloves, ginger, and turbinado sugar make this a cake you'll adore. Plus, try the frosting on a variety of baked goods for a taste of the tropics all year.

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

This smooth and creamy chiffon pie is utterly dependent on the fruit; be choosy and select only perfectly ripe, aromatic nectarines to produce the ambrosial flavor you're after.

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs." Lemon sugar and fresh berries make these muffins special.

Chiffon Pie, with its light, billowy filling, can't help but bring to mind the sheer, silky fabric it's named for. Soft, mousse-like lemon filling; crunchy, gingery crust — a super combo.

Buckles are aptly named: Fruit is baked along with a layer of cake batter that rises to the top, buckling as it cooks. Don't skimp on the garnish: Vanilla ice cream or lightly sweetened whipped cream is great with this.

Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional — and this is the month they're at their best.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.

Though they're the kind of thing you tell yourself you're making for kids, the way these sweet and slightly salty cookies go a little chewy when they absorb the ice cream will definitely inspire mature palates as well. This recipe is also delightfully devoid of fuss; you simply make one big sandwich and then cut it into small pieces.

Make this tart the day before serving to give it enough time to set.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."