Quick

Sautéed on the stovetop or baked in the oven, these cinnamony apples add a sweet note to any meal. If you’re already baking something for dinner, pop some apples into the oven too, and if the oven temperature is hotter or cooler, don’t worry —just adjust the baking time.

Perfectly ripe fresh fruit is one the simplest and most enjoyable ways to end a meal. It’s effortless, healthful, and satisfying, especially when paired with cheese, its classic partner. Fresh fruit is best when it’s in season locally. In fact, when strawberries finally appear at the farm stand, they’re usually our first consideration in planning a menu: What would be a good supper to have before we eat the strawberries?

Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.

Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.

The bright flavor of ginger, especially good with seafood.

Fresh herb flavor any time of year. Delicious with just one herb, or mix and match.

An Italian classic, fragrant with lemon.

Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.

Whip up one of these pretty pastel shakes for a casual dessert or any time you finish supper wishing you had made dessert. We suggest Chai Shake after a curry, Vanilla Rum Milkshake after West Indian Red Beans & Coconut Rice (page 69), Pineapple Ginger Shake after Asian Braised Fish with Greens (page 160)—you get the picture.

This twilight-blue sweet-tart sauce will keep in the refrigerator for up to a week. Made in a food processor, it’s thicker than when made in the blender.

This creamy (yet vegan) dessert can follow a meal from just about any cuisine: Caribbean, Indian, Mediterranean, West African, Asian, North American.…

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

The easiest crumble we know of—it uses frozen cherries and store-bought shortbread cookies that you can find on the natural foods shelf. (See photo)

Warm, luscious bananas soaked in rum—a little taste of tropical paradise.

Warm caramelized plums are delicious paired with cool and creamy mascarpone. You can also cook the plums under a broiler for about 10 minutes or on a tabletop grill for 5 minutes.

This nutty bean purée is inspired by lobio, a marinated bean salad from the Georgian Republic.