Serves 12 to 16

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.

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Serves 12

If your food processor bowl holds less than 11 cups, puree half the pudding with the roasted bananas and lemon juice in step 3, transfer it to a large bowl, and whisk in the rest of the pudding.

Serves 8

If your peaches are larger than tennis balls, you will probably need 5 or 6; if they’re smaller, you will need 7 to 8. Cling and freestone peaches look identical; try to buy freestones, because the flesh will fall away from the pits easily. Potato starch can usually be found in the Kosher section of the supermarket. If you don’t have or can’t find potato starch, substitute an equal amount of pulverized Minute tapioca. Serve the pie with vanilla ice cream or whipped cream. See illustrations below for Peeling the Peaches and Weaving and Crimping the Lattice Top.

Serves 6 to 8

Stale the bread for this recipe by leaving it out overnight. Otherwise, put the slices on a rack in a single layer into a 200-degree oven for 50 to 60 minutes, turning them once halfway through. If you use challah, the second choice for bread, cut it into 1/2-inch-thick slices. If neither potato bread nor challah is available, use a good-quality white sandwich bread with a dense, soft texture. To ensure that this larger pudding unmolds in one piece, use a greased loaf pan lined with plastic wrap. Whipped cream is the perfect accompaniment to summer pudding.

Makes one 8-inch tart, serving 6

Though we prefer the tart made with a mix of stone fruits and berries (our favorite combinations were plums and raspberries, peaches and blueberries, and apricots and blackberries), you can use only one type of fruit if you prefer. Peeling the stone fruit (even the peaches) is not necessary. Taste the fruit before adding sugar to it; use the lesser amount if the fruit is very sweet, more if it is tart. However much sugar you use, do not add it to the fruit until you are ready to fill and form the tart. Once baked, the tart is best eaten warm, or within 3 or 4 hours, although leftovers do reheat well in a 350-degree oven. Excellent accompaniments are vanilla ice cream or lightly sweetened whipped cream or crème fraîche.

Makes twenty-four 2-inch brownies

For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

Makes 12 cupcakes

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.

Serves 6

If you don’t have an ovenproof skillet, transfer the browned apples to a 13- by 9-inch baking dish and bake as directed. The recipe calls for 7 apples; 6 are left whole and 1 is diced and added to the filling. Serve the apples with vanilla ice cream, if desired.

Makes one 10-inch cake, serving 12 to 16

Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

Serves 6

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.