Summer Recipes

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.

Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

No blender needed for this lighter, more refreshing take on the classic poolside drink. Using minimal cream of coconut and coconut milk gives the cocktail just a hint of richness.

Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.

Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.

Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Celebrate warmer breezes by sharing a tropical combo: fruity rum drinks and Chicken Satay Skewers with a spicy peanut sauce.

Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.

This quick-cooking casserole has a rich beef-and-rice filling, a colorful layer of zucchini, and a crisp breadcrumb topping. (Save even more time by using the sauce from Gnocchi with Quick Meat Sauce.)

Juicy blueberries hide between layers of custardy French toast in this delicious make-ahead brunch dish. It's the perfect crowd-pleasing recipe you've been looking for.

Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.

We've given this creamy cucumber salad recipe a healthy update. But it's still so good, you won't even notice! Reduced-fat sour cream (in place of full-fat) lowers the calorie count without losing taste.

For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican. Call those happy guests to the table.

Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled take on the Italian classic.

Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.

Rhubarb is a vegetable, though the stalks are typically used in jams and desserts; its tart flavor makes it the perfect companion for strawberries.