Enjoy summer’s simple pleasures. Vanilla, peach or strawberry ice cream would all be wonderful dished up this way.

This sophisticated dessert is courtesy of Chef Massimo Bottura. Its beauty is in its simplicity. It does require the very best quality ingredients.

Here is a moist, olive oil and yogurt cake redolent of saffron, filled with pistachios and iced with an orange glaze.  This is not necessarily a Greek recipe, but the flavors and aromas will transport you to an island in the Aegean.

Start fall off right with a perfectly moist and tender pumpkin loaf cake full of warm spices. The addition of chocolate chips makes the quotidian pumpkin loaf so tasty; you won’t want to share it with anyone.  There is a touch of rich chocolate in every bite.

Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna.  Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.

Marqués de Griñón Extra Virgin Olive Oil is a brilliant yellow and green color with the delicate flavor of green tomatoes, cut grass and almonds that melds perfectly with cocoa. Fleur de sel adds contrast, texture and crunch.  An elegant way to end a summer repast.

Now is the short moment to capitalize on the abundance of fresh, sun ripe local berries.  Add any other berries that are available to you like currants or gooseberries.   The fruit vinegar balances out the sweetness of the maple.    The pepper brings out the spiciness of the berries.  Try the cardamom. It enhances the floral quality of the fruit. If you have basil that has bolted, you can sprinkle the flowers over the berries.

Dress affair dessert. Silken Coconut Panna Cotta scented with real vanilla layered with a Mango and Passion Fruit Compote, accented with fresh mango, toasted coconut and lime zest is a play of sensual textures, flavors and perfumes.

Cocoa and chocolate. Flour, sugar, butter and cream. Elegant in its simplicity. The pastry can be made ahead and refrigerated or frozen for that matter. The pastry shell is baked “blind,” that is, unfilled. Best served at room temperature.

You could use toasted hazelnuts instead of almonds. Serve these with espresso or vin santo.

Dulce de Leche is a creamy Argentinian spread made by slowly cooking down just sugar, milk, and vanilla. This recipe is perfect for large gatherings since you can easily double or triple it.

Forget the graham crackers.We are using our favorite chocolate chip cookie recipe for this version and filling the sandwich with Amedei “Crema Toscana” a creamy hazelnut  and milk chocolate spread. Chocolate two ways!  The only traditional element here is the hot marshmallow.  

Three layers of basil scented cake filled with just a hint of Lemon Mousseline Buttercream make an elegant summer treat. The filling is based on pastry cream. Start by making Basil Water to flavor the cake. Recipe credited to NYC pastry Chef, Ron Paprocki.

Intense. A drop or two of rum or Cointreau added to the ganache could only make a good thing better. Store in an airtight container in the refrigerator. Allow to come to room temperature before serving. The ganache can be made in advance and stored for up to a week.