Summer flavors in a cooling app (or dessert)
May 20, 2013 12:03 pm
If you're going to eat light, make sure it packs tons of flavor so you don't get to the end of your meal wearing a sad face. Miami-based chef and TV personality Ingrid Hoffman's Latin D'Lite is full of recipes with bold vibrant flavors that won't weigh you down. Her gazpacho packs a hefty serving of cool fruit.
Get your 'shine on with these blueberry pops
Jul 6, 2012 4:01 pm

Photo: Jennifer May
Ideally, this pop would be savored on a front porch somewhere in North Carolina, surrounded by fireflies and the chirp of crickets and accompanied by the languorous strains of a bluegrass Dobro. But it's pretty good even in a crappy apartment in the city.
These blueberry muffins are made for weekend brunch
Mar 18, 2012 10:01 am
We've got news for you: nobody really likes those sticky, dense blueberry cupcake-like paperweights they sell in the supermarket. And those don't include corn. Make these bouncy, fresh and much-better-for-you muffins and reap the benefits all week. Although they'll probably be gone by Tuesday.
You only need one recipe for blueberry pancakes
Feb 18, 2012 11:01 am
Let's do some word association. Pancake fruit! If the first thing that came to your mind was blueberry, our theory is correct. Blueberry pancakes are the most popular variation of pancake. If you answered banana, sit tight for a week — it's coming. Your answer is not incorrect. If you answered chocolate chip, we plain old like the way you think.
The Italian take on crepes for dessert
Jul 19, 2011 6:01 pm
At the recently opened Bread & Tulips in NYC, Chef Benjamin Lambert specializes in Italian-inspired cuisine with an emphasis on sustainable, responsibly sourced ingredients. That extends to dessert, like this colorful, summer-y take on an Italian crepe (or crespelle), with ripe blueberries cooked into a delicious compote with...
A summer classic with a twist
Jun 30, 2011 11:56 am
In the dog days of summer it's a good idea to serve non-alcoholic drinks in addition to cocktails. Lemonade has long been a crowd pleaser, and this one adds blueberries for a twist on the traditional. It looks great in large vats or pitchers, eliminating the need for those elaborate floral arrangements you meant to order.
A recipe from Noma and chef Rene Redzepi
Apr 18, 2011 6:11 pm
This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment, and professional experience to achieve good results. Though, to be honest, probably not the same results as you'll find at the just-announced—for the second consecutive year—best restaurant in the...