A great trifle is all about distinct layers. This is no exception. There’s a cloud of elderflower-spiked whipped cream to draw out the layers of fresh summer berries, and crushed cookies, which soak up the berry juices until they’re perfectly soft. With only five ingredients, the result is a gorgeous sculptural delight. Trifles are a classic English dessert, so put on your best British accent and serve this garden party style. P.S. If elderflower isn’t your jam, you can substitute Grand Marnier or keep it booze-free with a dash of vanilla extract and lemon zest.

This easy dinner party recipe brings the heat, literally. Shishitos are a fun game of pepper roulette—most are mild, but sometimes you get a fiery one. Make day-of cooking easier, and add some flavor too, by taking the time to season the lamb. Letting it marinate overnight will pump up the flavor and take time off pre-dinner prep. Mostarda might sound like mustard, but it’s actually more like a cross between a compote and a relish made with mustard seeds. This make-ahead plum version cuts through the rich lamb and tames any spiciness from the shishitos. Serve with a spicy red wine or a dry rosé.

There are tomatoes, and then there are gorgeous, juicy summer tomatoes. Here, they’re a match made in heaven with creamy burrata cheese, garlic-rubbed toast, and fresh oregano leaves. Plus, a luscious vinaigrette forms in the bowl as the tomatoes marinate and release their juices giving these toasts a little something extra to swoon over. If it’s the dead of winter where you are, fear not: this caprese-inspired number has enough flavor to transform even the snowiest evening into the dream of an August night at an Italian villa. Well, almost. Serve these toasts with Prosecco or a dry white like Gavi di Gavi. Shopping tip: Burrata has a cream-filled center and is softer than fresh mozzarella. Can’t find it? Sub fresh mozzarella in a pinch.