Spring

These "patriotic" sundaes with their terrific blueberry-caramel sauce are a lot of fun for a Fourth of July party.

Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.

Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron.

Spooned atop fresh goat cheese on crostini, these piquant preserves make a great hors d'oeuvre. They are also delicious with scones or muffins at teatime. Can be prepared in 45 minutes or less.

Here's a robust main course for those April days that seem to belong to winter.

This recipe was created to accompany Rhubarb Raspberry Meringue Cake . Can be prepared in 45 minutes or less.

Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink.

A sophisticated dessert that comes together easily because the pastry, cream and sauce can be prepared ahead of time. Serve the leftover cream filling like a pudding, and top it with fresh fruit.

Country tart meets city topping; the streusel is revved up with nutty-tasting brown butter — a popular flavoring in this year's desserts.