Easy, versatile, vanilla-flecked Crème Anglaise will turn pound cake, bread pudding, fruit crisp, or just a bowl of peak season summer fruit into something very special.

These salty sweet cookies are like a graham cracker crust without the filling. Enjoy them plain with a cup of tea, broken up into crumbles over ice cream, or transformed into spectacular tiny tartlets with fruit, chocolate, or the toppings of your choice.

An easy, versatile caramel sauce that adds a sophisticated, smoky sweetness to ice cream, fruit, cake, cheesecake or pudding.

Thick and juicy, brightened with lemon and warmed by cinnamon and nutmeg, Blueberry Topping transforms anything it touches into something special.

Lemon curd is thick, glossy, sweet/tart and intensely lemony. It’s a great building block for making simple, improvised desserts, and on the breakfast table it’s an unexpected and elegant step above the usual fruit preserves.

You can’t make a good pie without a great pie crust. Here it is.