Berry

These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze.

A little bit of olive oil makes this cake especially moist.

This classic French dessert relies on eggs for its pool of rich custard and its islands of soft meringue. In this easy and updated version, the meringue is baked instead of poached, and the custard is enhanced with lemon and a scattering of raspberries.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

The soufflés can be assembled up to four hours ahead; chill until ready to bake.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

In the discussion of preserving fruit By canning versus freezing, why doesn't this technique ever come up? Peacock credits the late Edna Lewis for teaching him to mix mashed fruit with sugar for a sort of jam that he says keeps for a year when refrigerated. (We only tested up to one month, but so far, so good.) "It's a very old-fashioned method," he says. "The flavor is fresh and intense and delicious spooned onto hot Buttered Buttermilk Biscuits or Yeast Rolls ." Try it with raspberries or strawberries, too.

Great for dessert or breakfast.

Miss Lewis loved to serve this old-fashioned Southern dessert (which is actually more of a double-crust pie) warm, with the syrupy juice spooned over the crisp crust.

Is there a child in this world that doesn't love applesauce? This pink-hued, cinnamon-spiked version is just the right topping for the latkes.

Make up to three weeks ahead and freeze. Defrost before the big day.

This sweet and savory stuffing can be made two weeks ahead and frozen. Defrost it in the refrigerator the night before Thanksgiving.

To keep the pie crust from getting soggy, brush the bottom with egg white.

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.

Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. While the recipe is not low in calories or fat, almost anyone can fit this dessert into a healthy diet by taking small servings of the panna cotta and sabayon and upping the portion of the antioxidant-rich berries. If you are following an Ayurvedic diet, the experts at Ananda recommend this for the vata dosha, and in moderation for the pitta dosha. Be sure to start this recipe one day ahead.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas. Be sure to start this recipe one day ahead.