This breakfast version of clafouti–an egg-rich pancake–is bright, thanks to lemon zest and fresh berries. It’s just right for Sunday mornings with a strong coffee at its side.
This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.
This ice cream is Philadelphia-style, which means that instead of a custard base, it’s made simply with blueberries and cream.
Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”
This berry compote can be made with any seasonal fruit.