Berry

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

This dish, from Golden Door executive chef Dean Rucker, only feels indulgent.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like — presliced sandwich bread (cut into 1-inch pieces) will give a smoother texture, while cubes of French or Italian bread with their crusts will make the pudding chunkier.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. This dish is Flynn's contemporary take on a classic English dessert called Eton Mess. Traditionally, the recipe calls for whipped cream and crumbled meringues to be chilled together, then topped with fresh fruit. Flynn's twist is to freeze the meringue and cream base, making it a cooler contrast for the juicy berries. If time is short, feel free to substitute store-bought meringues rather than making them from scratch. Use eight 2-inch shells. Begin preparing this recipe one day ahead.

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

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

This recipe originally accompanied Smoked Turkey and Bacon Chowder .

This easy dessert has it all: chocolate cookie crust; rich, creamy filling; and a glistening tumble of berries on top.

Serve with roast pork or cottage cheese.

Festive and beautiful, this creation of editor Nichol Nelson is packed with real cranberry flavor. Forcing some of the berries through a sieve into the syrup intensifies the drink's fruitiness.