This Raspberry Baked Alaska may look like a fancy restaurant dessert, but I’ve simplified it so you can make at home.  It’s vanilla ice cream & raspberry sorbet covered in meringue and served with my fresh raspberry sauce. Your guests will be over the moon!!

In late summer when the farm stands are piled high with fresh corn, I usually cut off the kernels and sauté them simply in butter with lots of salt and pepper.  But when I feel like turning the volume up on flavor, I’ll add a little bit of chipotle powder, Parmesan cheese, and freshly squeezed lime juice. It takes no time at all but is such a ‘WOW’ side dish!!  Click here for my recipe for Chipotle Parmesan Sweet Corn!

While I have dinner parties more often, my favorite time to entertain is actually Sunday lunch.  Everyone’s finished their chores from Saturday and they’re ready to relax and have some fun.  Plus, the meal is so much easier to make than Saturday night!  One of my favorite summer lunches is Anna’s Tomato Tart – the whole thing is prepared before anyone arrives and I can have a great afternoon with my friends.  And boy, will they be impressed by this stunning tart!!