Recipe: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary

Cornmeal Crêpes with Strawberries, Mascarpone, and RosemaryFilled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert. Get the recipe here.

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Recipe: Strawberry Pavlova with Saffron Custard

Strawberry Pavlova with Saffron Custard Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.

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Recipe: Goat Cheese Panna Cotta with Grand Marnier-Soaked Strawberries

Alan Wong's Goat Cheese Panna Cotta If you’ve never made panna cotta, which is a low-maintenance but crowd-pleasing dessert, here’s a version from Hawaiian chef Alan Wong that will inspire you to whip out those ramekins and get to work. Chef Wong adds tangy chèvre to cut the creaminess, then brightens the dessert with Grand Marnier–soaked strawberries and a sprinkling of shiso, a Japanese member of the mint family. Feel free to play around with the accompaniments: goat’s milk caramel, fruit coulis, or wildflower honey would also be delicious. Get the recipe here.

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Recipe: Cooling Salad with Strawberry Dressing

Andrea Beaman Salad with Strawberry Dressing The clock is ticking on this year's strawberry crop. If you're quick enough to snag one of the last pints, purée them for the dressing on this refreshing summer salad. The dressing is inspired by the revelatory pairing of strawberries and balsamic vinegar, and the dish was prepared by former Top Chef contestant Andrea Beaman at her seasonal cooking workshop.

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Fourth of July Desserts: Something Red, Something White, and Something Blue

Tri-Star Strawberry Shortcake Tri-Star Strawberry Shortcake with Corn Biscuits One of our favorite bites from last year's Chefs and Champagne, Colleen Grapes's take on this summertime classic proves that deliciousness is in the details. The shortcake is studded with sweet corn kernels, a vanilla–lemongrass infusion helps the strawberries shine, and honeyed whipped cream tops it all off. Fennel-Scented Pavlova OK, so this

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Eye Candy: You Say Kataifi, I Say Kanafeh

chamomile parfait, semolina cake, and kataifi-wrapped strawberries

At the end of his forward-thinking Greek dinner, Pano Karatassos served a dessert of chamomile parfait, semolina cake, and kataifi-wrapped strawberries. Kataifi—also known as kanafeh—is an Arabic pastry made of fine threads of pastry dough or shredded phyllo. It is common in Middle Eastern and Mediterranean bakeries. Click here for more photos of chef Karatasso's dinner.

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Eye Candy: Bluegrass State Dessert

strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt

For a preview of our partnership with the World Equestrian Games, JBF rounded up a group of Kentucky chefs for an evening of sophisticated, traditional Southern fare. The team served this strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt for dessert. See more photos of the dinner here.

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Recipe: Strawberry Shortcakes

strawberries We always relish the peak of strawberry season: the ruby-red fruit are a joy to eat and give a striking splash of color to summer desserts. Crumbly shortcake is a classic backdrop for the berries, and we're excited to try this simple recipe, a rolled-and-shaped version from James Peterson's Baking. Use a biscuit cutter that's sharp and slices the dough cleanly. Forcing a dull cutter through the pastry will drag down the edges of your biscuits, compacting the dough and hindering it from rising in the oven. (Click here to see Peterson's

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Recipe: Strawberry–Rhubarb Crunch

Rhubarb season's days are numbered, so squeeze some of these blushing stalks into your week with this fast and unfussy strawberry–rhubarb crunch. The dessert can easily be made with just rhubarb, but be sure to adjust the sugar accordingly; ample sweetness is crucial when taming the fruit's intensely tart flavor.

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Eat this Word: Banoffi Pudding

WHAT? The proof is in the pudding. This creamy-and controversial-concoction was invented in the early 1970s at the Hungry Monk restaurant in Jevington, a town in East Sussex, England. In an attempt to create an easy, foolproof toffee dessert, chef Ian Dowding boiled condensed milk for a few hours to make a soft toffee, which he poured into a shortbread crust and topped with a layer of bananas and coffee-laced whipped cream. The Hungry Monk's owner, Nigel Mackenzie, came up with the name, which is a portmanteau made up of its two main ingredients-banana and toffee-and can also be spelled banoffee, banoffie, or bannofy. After the recipe's appearance in The Deeper Secrets of the Hungry Monk cookbook in 1974, the dish became a dinner party staple. Banoffi pie eventually gained such popularity that several British supermarket chains created

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