Sweet, creamy-textured, pan-seared sea scallops rest on a medley of fresh corn, red pepper, onion and smoky bacon in a silky, slightly-spicy sauce.

A hurricane blew away my plans for a nice relaxing vacation, but being stuck at home gave me plenty of time to play in the kitchen. The result: this Tex-Mex/American menu of queso dip, barbecued baby back ribs, and blueberry pie.

The taste of summer, this Blueberry Pie is bursting with plump native berries baked to soft, juicy sweetness with subtle hints of lemon, cinnamon and nutmeg.

This height-of-summer menu features zucchini two ways – its ephemeral blossoms as an appetizer and the squash itself in a showstopping dessert. In between, a briny, buttery bowl of clams, mussels and sweet jumbo shrimp.

Zucchini Cake Cheesecake is a dizzying five-layer tower made of alternating tiers of creamy cheesecake and pecan-studded zucchini cake, slathered in sweet, fluffy cream cheese frosting.

Steamed Clams meets Moules Marinière meets Shrimp Scampi in this abundant, messy, garlicky, briny tumble of shellfish. 

Stuffed Zucchini Blossoms are an ephemeral summer prize, oozing with warm, creamy cheese filling inside a light crispy coating, with basil-laced marinara for dipping.

Usher in summer with this classic picnic menu featuring fried chicken, bourbon baked beans, coleslaw, and of course strawberry shortcake for dessert.

Make the most of sweet, juicy, peak-season strawberries by layering them with cool fluffy whipped cream and a hot, flaky homemade biscuit.

Key Lime Pie marries a tart and creamy custard with a sweet and crumbly graham cracker crust, under a fluffy cloud of whipped cream.