Easy

The part of the broccoli plant that we eat is the unopened budding sprout, meaning that broccoli is, more or less, a big unopened flower. The most typical variety of broccoli is green and fairly large. Other types include sprouting broccoli, which produces small, dark green sprouts that are harvested individually. Romanesco broccoli looks a little otherworldly; it is chartreuse-green with a conical head made of pointy spiraling florets. There is also purple broccoli, some of which has such compact heads that it looks more like cauliflower than broccoli. Select broccoli that is brightly colored and firm, with compact heads that are not wilted, yellow, or blooming. Remove the florets from the main stem and cut or break them up as desired. Trim the end of the stems, and when they are large, peel them with a paring knife or peeler. Cut the peeled stems into sticks or slices.

Jam making doesn’t always have to be a big production. I sometimes make small amounts and keep it in the refrigerator instead of canning it for unrefrigerated storage. Apricot jam is especially versatile as a glaze for an apple tart or almond cake, or as the base for a soufflé.

This is a basic frosting good for cupcakes and decorated cookies. This makes enough frosting for one 9-inch cake or 24 cupcakes.

Serve warm caramel sauce with ice cream or stir it (at room temperature) into just-made ice cream before putting it in the freezer to firm up. It is lovely drizzled over poached pears.

Try this syrup mixed with sparkling water to make fruit sodas, or add to lemonade with a sprig of mint to make pink raspberry lemonade. For an aperitif, pour a little into a glass and add white wine, Champagne, or spirits.

This is one of the most delicious tarts there is. The apples caramelize on the bottom of the pan, the pastry bakes crisp and brown on top of the fruit, and the whole tart is flipped upside down, revealing the dark caramel-drenched apples.

This is an utterly simple dessert that is a refreshing finish to any meal. Be sure to use bright red ripe berries.

This is only one example of the many summer fruit compotes that turn combinations of fruit into delectable desserts. All the fruits of summer—plums, peaches, apricots, nectarines, cherries, figs—can be cut up and soaked together in their own juices with a little sugar and lemon juice. Summer fruit compotes are delicious by themselves; on pancakes or waffles; with almond cake or angel food cake or a plate of cookies; or with ice cream, whipped cream, or sherbet.

Almost any combination of dried fruits can be refreshed this way and turned into a dessert to be served alongside a slice of cake, or with a little crème fraîche. Fresh winter citrus fruits also make beautiful winter compotes when soaked in syrup flavored with their zest.