A close cousin to the classic pumpkin pie, this pumpkin tart has the same warm, deep spices and creamy texture, snuggled between a buttery shortbread crust and a brown-sugar, pecan streusel topping.

Purple-red, juicy-sweet berries are flavored with a hint of lemon and a touch of cinnamon, then topped with tender biscuit dough for this rustic, homestyle Blackberry Cobbler.

Blackberry Pancakes start with a basic buttermilk pancake batter, filled with inky-dark, juicy sweet blackberries and griddled until fluffy and tender.

When native tomatoes are at their peak, it’s time to make this easy and impressive tomato puff pastry, layered with mozzarella and Parmesan cheeses and topped with fresh basil.

Simple grilled tilapia turns elegant and slightly decadent when served on a pile of lemony orzo and drizzled with a rich buttery sauce.

This show-stopping hazelnut torte has layers of chocolatey, nut-studded cake filled with fluffy mascarpone cream and topped with a mound of fresh summer berries.

Journey to the darker side of the 70s with this moody mix of psychedelic, prog-rock and classic rock.

This buttery, brown-sugar-topped, berry-packed blueberry coffeecake is what summer breakfast dreams are made of.

Chewy dough and a creamy homemade ricotta cheese filling are the platform for the true stars of this Summer Vegetable Flatbread, the crisp-tender coins of garden-fresh zucchini, summer squash and plum tomatoes.

One of the things we enjoy most about vacation is eating out at great restaurants. When we get home, I love to recreate the special dishes we had. This summer dinner menu is a collection of some of my favorites from seaside vacations past, with sea scallops wrapped in bacon, a decadent lobster entree, and the best blueberry cheesecake for dessert.