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Frozen lime pie with a cooked egg yolk and lime curd base folded into whipped cream and stiff egg whites, set in a graham cracker crust. Light, mousse-like, and served frozen.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Layered cookie bars with a nutmeg-spiced graham cracker crust, chocolate chips, flaked coconut, and chopped walnuts, drizzled with marshmallow cream. Gooey, crunchy, and irresistible.

Thin, crispy oatmeal lace cookies with brown sugar, heavy cream, melted butter, and brandy-soaked currants. Delicate, caramelized wafers that shatter with each bite.

Triple chocolate brownie pie with cocoa, melty chocolate chips, and a fudgy gooey center. A crustless one-bowl pie that bakes dense, rich, and bakery-good with vanilla ice cream.

A San Francisco classic: angel food cake layered with vanilla whipped cream and coated in shattered coffee toffee crunch. This showstopping retro dessert is pure texture and flavor.

Swedish chocolate Bundt cake with melted unsweetened chocolate, heavy cream, and a breadcrumb-coated pan for a crisp crust. Dense, rich, and unfrosted.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

Fresh berry filling and topping make this delicious shortcake outstanding.

Italian ricotta cheesecake with lemon zest, whipped cream, and fluffy beaten egg whites folded into a light, creamy filling on a graham cracker crust. Freezer-friendly.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.