Zereshk polow is a traditional Persian rice dish that highlights the culinary magic of barberries. To veganize this dish, just leave out any non-vegan additives. Concentrate on infusing the rice with ...

Personally, I could eat berries all year round. They are delicious and boast some of the lowest sugar content among all fruits. This delectable tart derives its flavor from a combination of ...

Take dark chocolate and heat it with cream on low flame or in the microwave until completely melted and smooth in texture.

This easy method for freezing blueberries prevents clumps—and lets you enjoy tart berries in smoothies, pies, and more all year long. Whether we’re sourcing fresh blueberries from the farmers ...

Faith Kramer’s vegan coconut custard tart is topped with four symbolic fruits of Tu Bishvat, but you can sub in your own.

They’ve been used to make pies, puddings, and jams for generations. Due to their tart, acidic nature, the berries are most frequently mixed into fillings or freeze-dried into powders ...

This gluten-free fruit tart is as stunning as it is delicious! It's made with a buttery crust, silky vanilla pastry cream, and topped with your favorite fresh fruits for a light and refreshing flavor.

In this recipe from our cookbook, “Milk Street Bakes,” we add a pop of color with a layer of fresh blueberries. Their fruity tartness is a perfect foil for the richness of the cake and streusel.

Refrigerate 15 min. or until slightly thickened; spoon over fruit in pan. Refrigerate 3 hours or until set. If you do not have a tart pan, use a 9-inch round pan lined with foil instead.