Stone Fruit

We found a significant difference in the amount of liquid exuded by fresh versus frozen sour cherries when cooked. If your cherries give off a lot of liquid, you may have to reduce your syrup a little longer.

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.

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.

To pit a cherry, place the flat side of a large knife on the cherry; press gently until it splits open, then pull out the pit.

Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving.

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour—sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of.

You'll need an instant-read thermometer and a heavy-duty stand mixer with paddle attachment to make this brioche-like sweet bread.

California dried apricots are essential for this recipe — they have the tartness needed to balance the sweet filling and macaroon layers. Don't assemble this cake ahead or the crisp macaroon layers will get soggy.

Inspired by Neapolitan ice cream, this pretty dessert layers cherry-studded chocolate ice cream with pistachio ice cream and raspberry sorbet. The press-in, no-bake crust is made with Italian amaretti cookies.

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.

Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it.

TREND: Deconstructed desserts (breaking down a dish into its essential components, then serving the parts as a whole) WHO: Gale Gand, pastry chef at Tru in Chicago and host of Sweet Dreams on the Food Network WHAT: The elements of Black Forest Cake — chocolate cake and pudding, cherries, whipped cream, and kirsch — are reimagined as sensuous, separate bites and sips.

Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here. This eye opening dish is mostly flash and very little substance, but the fresh fruit is delicious and good for the digestion.

Lovely served at breakfast with butter or cream cheese.