When Maggie Huff retires from making desserts in Dallas, we'll need to figure out where to put the statue. In front of City Hall, maybe. Outside our office would do, too. Huff enchanted diners at FT33 with desserts that employed fine-dining techniques but tasted straightforwardly delicious. Now she's brought her style back at Homewood: fruit-forward, texturally interesting and indulgent without being too sweet. In the summertime, that could mean grilled lemon pound cake topped with blueberries, or a Texas peach crostata and ice cream. We can't wait to see what cooler weather brings.