Pineapple

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

"I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a "Mr. Mom" phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish." Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit.

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

The classic dessert goes tropical in this luscious rendition featuring pineapple and coconut.

A new take on a classic. For an exotic touch, sprinkle with chopped crystallized ginger before serving.

This impressive frozen dessert has a crisp gingersnap crust, cool mango and lime sorbet filling, and refreshing fruit topping.

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.

This eye-catching fruit mélange also includes kiwi, which isn't tropical but is very colorful and refreshing. Using store-bought sorbet makes this even easier to prepare.

Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling.

Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute.

Before grilling the pineapple, be sure to preheat your grill rack and then clean it with a metal brush to remove any bits of previously grilled food, which can give an off flavor to the pineapple. This recipe makes great use of the Börner V-slicer*. Other adjustable-blade slicers also work well, but if you don't have one, you can use a sharp 10-inch chef's knife. The smooth-sided tart in our photo was made in a springform pan, but since the crust is very delicate, it's much easier and less likely to break when made in a round tart pan with a removable bottom as called for in the recipe below. Active time: 50 min Start to finish: 1 1/2 hr