Who doesn’t like fresh berries and whipped cream for a simple summer dessert? Berries and cream are the height of ease and good flavor, and a combination I rely on throughout the summer season.

Sometimes, though, if I want to up the presentation a notch, I make this frozen dessert. The good news is that this version is also easy to make, and it should be prepared at least eight hours in advance of serving, so it’s a great do-ahead dessert when entertaining.

To make it, I fold crumbled store-bought meringues into the whipped cream and freeze the cream in a loaf pan. The meringues add a nice light crunch and a jolt of sugar to the cream. Once frozen, the “loaf” can be sliced and served with fresh berries spooned on top. It’s fresh, light and luscious, and always a crowd pleaser.

To make the frozen cream, first lightly oil the loaf pan, and then line it with plastic wrap. This allows for easy removal from the pan once frozen. The whipped cream is delicate, so should only be frozen for eight to 24 hours. Once the loaf is removed from the pan and sliced, eat it immediately, because the cream will quickly begin to soften. Also, in the past I’ve added berries to the loaf, but I find that they remain frozen while the cream softens, which is not ideal for eating, so I spoon fresh berries, or in this case, a compote, over the top.

Iced Meringues and Cream With Berry Compote

Active Time: 25 minutes

Total Time: 25 minutes, plus freezing time and cooling time

Yield: Serves 8

Iced Meringue Cream:

3 ounces meringues, divided� 2 cups heavy cream� 3 tablespoons sifted confectioners' sugar

1/4 teaspoon vanilla extract

Compote:

3/4 pound fresh berries, such as raspberries, blackberries or strawberries� 2 tablespoons sugar

1 tablespoon fresh lemon juice

Lightly oil a 9-by-5-inch loaf pan. Line with plastic wrap, leaving a 3-inch overhang on all sides. Crumble 1/3 of the meringues, leaving large chunks intact, and spread over the bottom of the pan.

Beat the cream in the bowl of an electric mixer fitted with a whisk attachment until traces of the whisk appear. Add the sugar and vanilla and continue to beat until soft peaks form.

Crumble the remaining meringues and gently fold into the cream. Pour into the pan and spread the cream evenly on top. Cover with the plastic overhang, and then cover the pan entirely with another piece of plastic wrap. Freeze for at least 8 hours or overnight.

Prepare the compote: Combine the berries, sugar and lemon juice in a medium saucepan over medium-low heat. Cook until the sugar dissolves and the berries break down and release their juices, 5 to 7 minutes, stirring frequently. Remove from the heat and cool completely.

To serve, remove the frozen meringue cream from the freezer. Unwrap the plastic and invert the cream onto a serving platter. Remove any remaining plastic. Cut into serving slices and serve with the compote spooned over each slice.

CAPTIONS AND CREDITS

Now that it's summer, it's time to dig into spicy, meaty, two-fisted pork carnitas. Carnitas are perfect party food. They are easy to assemble and messy to eat, best washed down with a cold beer while eaten outdoors. What could be more fun?

The key to carnitas is to let the meat cook low and slow until it's fork-tender. In this recipe, the pork braises in a smoky, citrus-infused beer broth that imbues the meat with flavor and spice. The cooking process takes several hours, but it's relatively hands-off, simply requiring the occasional turn. The biggest challenge will be the wafting aroma of the simmering pork, which will surely test your patience. Hang in there. You can do it.

The final step is optional but highly recommended. Once the meat is shredded, arrange it in a baking dish or grill pan, toss with some of the basting juices and grill or broil at high heat until the meat begins to caramelize. Pile the meat on tortillas with salsa, guacamole or your favorite fixings, and you are good to go. (Just remember the napkins.) If you have any leftovers, use the meat in sandwiches or loaded on homemade nachos the next day.

The pork can be grilled, which will keep the heat outdoors on a warm day, or it can be cooked in an oven. If using a grill, brown the meat on the grates before transferring to a deep grill pan or grill-proof Dutch oven with the braising liquid.

Chipotle Beer-Braised Pork Carnitas

Active Time: 40 minutes

Total Time: about 5 hours

Yield: Serves 6 to 8

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon chili powder

1 tablespoon granulated sugar

2 teaspoons salt

2 teaspoons freshly ground black pepper

1 tablespoon vegetable oil

1 (4-pound) boneless pork shoulder, excess fat trimmed

1 tablespoon extra-virgin olive oil

6 garlic cloves, smashed but intact

1 medium onion, coarsely chopped

1 cup Mexican beer

1 cup fresh orange juice

1/4 cup chipotle chilies in adobo sauce

1/4 cup fresh lime juice

1 tablespoon brown sugar

Accompaniments:

Warm flour or corn tortillas

Guacamole

Salsa

Fresh cilantro

Sliced green onions

Heat the oven to 300 degrees (or prepare the grill for indirect cooking over medium-low heat, 275 to 300 degrees).

Mix the cumin, paprika, chili powder, sugar, salt and pepper in a small bowl. Rub the spices all over the meat. Let stand at room temperature for 30 minutes. (Or refrigerate for up to 24 hours, and remove from the refrigerator 30 minutes before cooking.)

If using the oven, heat 1 tablespoon oil in a large Dutch oven over medium heat on the stovetop. Add the pork and brown on all sides, turning as needed, about 8 minutes. Remove the pork and pour off the fat. (If using the grill, brown the pork over direct medium heat on the grill grates, and pre-heat a grill-proof Dutch oven over indirect heat while the pork is browning.)

Add the garlic, onion, beer, orange juice, chipotles, lime juice and brown sugar to the Dutch oven. Bring to a boil over medium heat, scraping up any brown bits if on the stovetop.

Add the pork to the pot. Cover the pot with a lid or aluminum foil and transfer to the oven (or transfer to indirect low heat on the grill). Braise the pork until fork tender, about 4 hours, turning every hour or so.

Remove the pork from the braising liquid and transfer to a cutting board to cool while you reduce the sauce. When cool enough to handle, shred the meat. Place the meat in a baking dish or grill pan.

Boil the braising liquid over medium-high heat until reduced to a sauce consistency, 8 to 10 minutes. Strain the sauce, and drizzle some of it over the shredded pork (the pork should be lightly coated but not wet).

Grill or broil the pork at high heat until the meat begins to caramelize, 2 to 4 minutes.

To serve, spoon some of the pork in the center of a tortilla. Top with guacamole, salsa, fresh cilantro and sliced green onions. Roll up and eat.

CAPTIONS AND CREDITS

This salad does not hold back on herbs and spice. Handfuls of your favorite garden herbs, and a shake of the contents of your spice drawer, build welcome layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina, which is rolled into tiny "pearl" balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan with a little olive oil first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds a satisfying nutty flavor and golden color to the sturdy little semolina balls.

While you can call this salad a hearty side dish, it also makes a delicious vegetarian main course. If desired, add crumbled feta or goat cheese to the salad for extra protein. When choosing the carrots, make sure they are of uniform size to ensure similar cooking time. If necessary, cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad With Lemon Gremolata

Active Time: 40 minutes

Total Time: 40 minutes

Yield: Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided

2 cups Israeli (pearl) couscous

2 1/4 cups water

Salt

1 small red chili pepper, minced

1 clove garlic, minced

2 tablespoons lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

1 1/2 pounds thin rainbow carrots, peeled, halved lengthwise if thick

Freshly ground black pepper

Gremolata:

1/4 cup chopped Italian parsley

1/4 cup chopped cilantro

2 tablespoons chopped dill

1 small garlic clove, minced

1 teaspoon finely grated lemon zest

Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula

2 to 3 tablespoons toasted pine nuts

1/2 lemon, plus wedges for serving

Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chili pepper, garlic, lemon juice, lemon zest, cumin, coriander and cayenne. Let stand at room temperature while you roast the carrots.

Heat the oven to 425 degrees.

Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp-tender, about 20 minutes. Remove and cool slightly or to room temperature.

Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt and black pepper in a small bowl.

Scatter the arugula on a serving platter or in a wide, shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze a lemon over the salad and sprinkle evenly with the gremolata and pine nuts. Garnish the platter with the lemon wedges and serve.

CAPTIONS AND CREDITS