Raspberry

Can be prepared in 45 minutes or less.

You can use Meyer lemons in this cake for a lighter, more floral flavor.

The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.

Make these individual desserts a day ahead.

These colorful treats are like chilled fruity bread puddings. Start making them at least one day and up to two days before serving.

Blancmange is a jelled molded pudding (similar to a bavarian) that is made with almonds and milk and is served cold, often with a fruit sauce. Originally, the dessert was thickened with powdered almonds; today gelatin is used in their place. This dessert is said to hail from the Languedoc region of France.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

A simple and festive way to serve fresh bananas for dessert. Pipe extra meringue onto foil-lined cookie sheet and bake at 250°F. until dry for some low-fat cookies.

Froyo for one, made in a blender and topped with a crackly magic shell.

This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Become the relative who has to bring their famous Jell-O salad to every family gathering.

A low-ABV beer cocktail that’s excellent for day drinking and beyond. Brace yourself for the refreshing fruitiness of the raspberry-Campari lemonade.

Topped with whipped cream and juicy berries, this giant shortcake is a must-bake for any summer party.

The classic Argentine condiment gets reimagined with tart-sweet raspberries and spicy Calabrian chiles for a burst of summertime flavor.

Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)

A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.