Ditte Isager

Velvety dollops of whipped cream top an extra-crisp, delicate meringue shell for the perfect range of textures.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

Dip strawberries into the creamy thing first, then the crunchy one.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.

This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?