Berry

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

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.

Got 5 minutes? You've got time to make one of these fast and easy blueberry recipes.

If you have time to brew a cup of coffee, you have time to make your own skillet jam in the morning. It's worth it!

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Strawberries are in season in late May through early July. Here's how to buy, store, and cook with them.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor