Raspberry

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

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

These bright, sweet-tart beauties are the perfect addition to the typical cookie plate.

This is a ‘WOW’ dessert that you can make ahead, freeze, and bake just before serving.

Before Alison Roman made The Cookies, she made The Cake.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.

Plus: the secret ingredient for a much creamier flavor.

Instead of using kernels, we subbed in actual almonds for close to the same flavor.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Because nothing says "Thanks for raising me" like a whole roast chicken.

The 15 sweetest, most flavorful raspberry recipes.

Blue raspberry definitely isn't found in nature. So... what is it? We look at its very bizarre history.

This graham cracker crumble takes peaches and cream to another dimension.

Supermarket berries can taste sour and sub-par. Here's how to make "meh" berries taste sweeter and better.

What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

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.

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.

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).

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.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.