Berry

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

Hibiscus is used in drinks throughout the African diaspora but most notably in Jamaica. Inspired by sorrel—a festive Caribbean punch—this sauce is sweet, tangy, earthy, and the perfect complement to the peppery profile of Jamaican jerk. Rum, allspice, and fresh ginger add a level of warmth and richness of flavor that is the signature of Caribbean cuisine. Serve with Jerk Turkey Sheperd’s Pie. 

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

Pancakes! Cobbler! Fancy beverages!

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

This beautifully swirled no-churn ice cream has berries and cream vibes.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

From homemade cranberry sauce to baked oatmeal, check out our favorite ways to rethink the favorite berry of the fall.

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

We mean it—any berry! This galette is as straightforward as it gets.

Adaptable, tried-and-true recipes that leave you with plenty of time for napping/swimming/lounging.

All the recipes from our annual Simple Issue.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.

Soft, billowy homemade whipped cream with juicy, sweet macerated berries.