Berry

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

A perfect use for that leftover can of chipotles in adobo hiding in the fridge.

The compote in this winter refresher provides a nice dose of antioxidants from fresh cranberries and cleansing notes from the ginger. Excess sugar is kept to a minimum with natural honey.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Prefer a different berry? Feel free to swap it in.

Rich in flavor and color, these 5 lesser-known but totally awesome berries add a powerful punch to sweet and savory dishes alike

Incorporate a little Thanksgiving flair and transform your traditional margarita vibe. Fall is such a wonderful season of opportunity, don’t you agree?

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

Transform leftover turkey into the ultimate grilled cheese.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Keep a last little taste of summer around by turning raspberries into jam with this easy recipe

Raspberries or blackberries can be swapped in for the blueberries.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

This recipe proves that streusel makes everything better.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.

Don't get us wrong: We love all strawberries equally. But there's a huge variety of fruit, from jam-worthy Seascapes to cream-ready Tristars--all included in this guide

Fragrant, juicy, and perfectly ripe, strawberries are gloriously in season right now. Yvette Van Boven works them into frothy drinks, tender biscuits, and even a bright summer salad

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.