Berry

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

“A tart twist on the crisp, comfort-food classic.” —Dawn Perry, senior food editor

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

Use store-bought meringues and skip the first step, if you prefer.

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.