Berry

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.

The technique: Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan.
The payoff: Simmering softens the berries and allows enough time for all of the flavors to meld.

A mixture of maple syrup and brown sugar tames the tang of the cranberries.

This recipe is inspired by a cranberry pie from Sarah Chase's book Cold Weather Cooking. My friend Barbara Liberman calls it "easy cake"—I call it delicious. When cranberries are in season, serve it with vanilla ice cream and your friends will love you.

The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.

Specialty foods stores, Trader Joe's, and some supermarkets carry dried blueberries.

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

The compote would also be great with angel food cake or sorbet.

This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People's Pops.

In Sicily, the long-ago homeland of immigrants who first brought cassata cake to America, the cake often has candied fruits, citrus liqueurs, and a glazing of marzipan.

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.

A Gin Rickey is a mix of gin, lime juice, and club soda. We've added crushed raspberries and rose water, which makes the berry flavor sing. Any gin will work, but the cucumber and rose notes of Hendrick's are particularly good here. Garnish with lime slices and whole berries.

Forget S'mores. This summer, we're making these sweet grilled sandwiches.

Frozen açai puree is available in the freezer section of most supermarkets.

Fresh ginger gives this a zesty kick.