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This sophisticated dessert makes the most of contrasting textures. The subtle floral flavor of wildflower honey connects all of the components.

These luxurious little desserts are like gooey flourless chocolate pudding cakes.

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, they can be made ahead." Lots of lemon zest and lemon juice with all the pulp set these bars apart.

How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets.

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

Begin making this at least one day ahead.

Bake and freeze the Triple-Chocolate Cookies a day before filling them with ice cream. For convenience, you can make the homemade ice cream up to three days in advance. Purchased strawberry ice cream (softened slightly at room temperature until spreadable) also works in these sandwiches.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. I make this amazing recipe only during summer, when I can buy perfect peaches from the roadside stands — like now." Jan also likes to serve these sweet-tart peaches with ice cream and waffles.

If you don't have peach brandy on hand, use additional white wine instead.

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

This terrine is a beautiful — and unusual — way to showcase fresh summer vegetables. While there's nothing like truly fresh peas, if what's available seems particularly starchy, use frozen instead.

"All my favorite things are about chocolate," says Elizabeth Falkner. Thin layers of flourless chocolate cake and an intensely chocolaty mousse are paired with crunchy hazelnuts and hints of orange in this truly decadent dessert. Try it with a scoop of coffee-chocolate chip ice cream alongside. For best results, use a premium bittersweet chocolate with a high cocoa bean content (variously labeled "cocoa solids," "cocoa," or "cacao"), such as Scharffen Berger 70 percent or Callebaut.

Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes. Maple sugar can be found at some supermarkets and natural foods stores.

These delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving.

Like the Dried Pear Soufflé, this dessert relies on dried fruit rather than a lot of fat for richness. The glazed cherries add color; dried cherries may be substituted if you like. Any fresh fruit in season can be used to garnish the dessert.