Berry

Pavlova is Australian for "big meringue topped with stuff" (typically berries and whipped cream).

These blueberry muffins are the only ones that we've made every day since Foster's opened over a decade ago. That's over four thousand days of blueberry muffins! Our customers demand them; they're delicious plain or with butter. Adding finely chopped blueberries to the batter—in addition to whole berries—is the key to these moist, flavorful muffins. They freeze well, so make an extra batch for hurried mornings.

A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.

The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.

Bobby loves biscuits soaked in gravy, and he loves cake soaked in berry juice, so you can bet he’s always loved Mama’s shortcake. Our version ups the ante with some fluffy pink strawberry whipped cream that is so pretty that you just know it’s going to taste like heaven.

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet.

Lemons and blueberries have complementary flavors. Here, the berries are arranged inside a lemony molded frozen mixture, to create the perfect dessert for serving at the height of the summer blueberry season. The mousse can be made up to 3 days in advance of serving.

This jolly beverage gives "fruit cocktail" a fun new meaning.

The crispy, cookie-like crust is incredible with the soft soufflé filling.

This dessert is as easy as it is delicious—put it together in the morning and let it chill in the fridge until dinner time.

This sweet-tart relish has 7 fewer grams of sugar than the canned kind, and it supplies disease-fighting antioxidants.

The technique: To create a lattice top, roll out the dough, then cut it into strips. Make the lattice by draping half the strips in one direction across the filling, then draping the other half in the opposite direction, or weave the strips over and under for a classic basket-weave pattern.
The payoff: A professional-looking dessert that's sure to impress your guests. A perfect Thanksgiving treat for berry pie lovers.

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.