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.

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.

Cheddar Scallion Biscuits are buttermilk biscuits – soft and buttery with crispy craggy edges – pushed over the top with sharp Cheddar cheese and savory scallions.

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.

Caprese salad is simplicity – sliced tomatoes, fresh mozzarella cheese and basil – so make it when the ingredients are at their peak. I’ve added balsamic-glazed grilled chicken to turn this salad into a satisfying main dish.

The colors of the Italian flag are on display atop a Margherita Pizza – this simple and yet perfectly complete combination of tomatoes, mozzarella and basil.

This addictive queso dip is extra creamy, warm and spicy, and takes about as much time to make as it does to open a bag of tortilla chips and mix up the Margaritas.

Molasses and brown sugar, apple cider vinegar and lemon juice give this sweet and sour barbecue sauce its name and its bright, tangy flavor. It’s the perfect sauce for everything you’re putting on the grill this summer.

In this Blueberry Croissant French Toast, rich croissants are soaked in an eggy custard and cooked in butter until they’re golden and crusty on the outside and soft and creamy on the inside, then smothered with fat blueberries briefly heated until they’re bursting and juicy.

This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese.