Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.
Author: Sheila Lukins
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Author: Eleanor Topp
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Author: danseurchef
A yummy and extra fruity version of this traditional cookie.
Author: MARBALET
Author: Lisa Zwirn
There's nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.
Author: Alison Roman
Author: Marlin Kaplan
Quick and easy, great for breakfast, Sunday brunch or a snack!!
Author: CORWYNN DARKHOLME
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be...
Author: Rhoda Boone
Author: Melissa Roberts
An easy Pastry-Wrapped Brie recipe with Raspberries
Author: Inez Holderness
Author: Michelle Robie
Author: Nadia Hassani
Author: Bon Appétit Test Kitchen
Author: Kemp Minifie
Author: Melissa Roberts
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Author: Anna Pump
Author: Anna Pump
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
Beautiful, buttery cookies are filled with raspberry jam and glazed to look like ribbons.
Author: mmpbb
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Author: Katherine Sacks
Author: Jamie Purviance
Author: Molly Wizenberg
Author: Sandy Szwarc
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.
Author: Martha Collison
Author: Melissa Roberts-Matar
Author: Patrick O'Connell