This showstopper of a dessert is everything traditional s'mores are – chocolatey, gooey, crunchy – in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection. (Photo: Craig Lee for The New York Times)

31 saves

With a cherry pitter, which costs less than one cherry pie at a fancy bakery, you can pit a pound of cherries in approximately five minutes. (Photo: Andrew Scrivani for The New York Times)

14 saves

Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. (Photo: Andrew Scrivani for The New York Times)

18 saves

Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. (Photo: Andrew Scrivani for The New York Times)

4 saves

A cocktail called the Disco Sour contains butterfly pea flower, which causes a drink to change color. The extract is frozen in a blue ice cube, and once the drink is poured over the ice cube, it changes from blue to violet. These four glasses show the color change from beginning to end. (Photo: Hunter McRae for The New York Times)

23 saves

Chicken parm – crisp chicken served with tomato sauce, draped in mozzarella and anointed with grated Parmesan, served perhaps on a hero roll or beside a tangle of pasta – is among the finest dishes of the Italian diaspora in America. (Photo: Davide Luciano for The New York Times)

8 saves

These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (Photo: Lisa Nicklin for The New York Times)

17 saves

Earthy buckwheat brings out the natural richness in butter to create a deliciously moist cake topped with mixed berries. (Photo: Andrew Scrivani for The New York Times)

12 saves

For a cake that melts in your mouth, combine smooth butter and almond flour with nutty buckwheat flour. (Photo: Andrew Scrivani for The New York Times)

4 saves

Vibrant, juicy strawberries, raspberries and blueberries complement a soft, golden cake — not to mention they are perfectly patriotic for Independence Day. (Photo: Andrew Scrivani for The New York Times)

6 saves

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. (Photo: Andrew Scrivani for The New York Times)

23 saves

Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist. (Photo: Andrew Scrivani for The New York Times)

20 saves

The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost terminus of the Silk Road. Cumin and chile, along with some Sichuan peppercorns if you can find them, bring a bright funkiness to ground lamb, which crisps up beautifully on top of a bed of sautéed red onion and jalapeño pepper. (Photo: Grant Cornett for The New York TImes)

6 saves

Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand. (Photo: Andrew Scrivani for The New York Times)

8 saves

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. (Photo: Andrew Scrivani for The New York Times)

17 saves

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color – almost a rare meaty look – to these almost-veggie burgers. (Photo: Andrew Scrivani for The New York Times)

6 saves

A shrimp burger is simply a cake of shrimp and seasonings served on a bun, with lettuce, tomato and tartar sauce. These concentrate the sweet essence of shellfish and complement it with semisweet seasonings like parsley, onion and celery. They are easy to prepare, and they bring the warmth of a summer beach picnic indoors. (Photo: Andrew Scrivani for The New York Times)

50 saves
1 Comment

Celebration cake. (Photo: Carol Sachs for The New York Times)

53 saves

A summer classic. (Photo: Rikki Snyder for The New York Times)

32 saves

If the dish looks funny but tastes fine, the solution is easy: rename it. (Photo: Andrew Scrivani for The New York Times)

30 saves

This recipe calls for heating the liqueur to hasten maceration time, and further impregnate the cherries with booze. (Photo: Andrew Scrivani for The New York Times)

24 saves

Sumptuous strawberries stuffed with mascarpone cheese and dark chocolate. (Photo: Andrew Scrivani for The New York Times)

15 saves

Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor. (Photo: Evan Sung for The New York Times)

30 saves

This luxurious raspberry dessert is quite easy to make — you simply fold fresh raspberry syrup into a glossy stiff meringue and garnish with fresh berries. Though it is frozen, it is lighter and airier than ice cream, as it doesn’t freeze solid. It tastes rich, but contains no dairy. (Photo: Fred R. Conrad/The New York Times)

25 saves

Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (Photo: Hiroko Masuike/The New York Times)

60 saves