Editor’s note: Sadie Davis-Suskind, 14, is an eighth grader at Jane Addams Middle School and an aspiring chef. A former “MasterChef Junior” competitor, Davis-Suskind will share each week a recipe that ...

Raspberries often play second fiddle to more popular fruits, but they have so much to offer beyond the usual jams and desserts. Their bright flavor and natural sweetness make them a great addition to ...

If you’re not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end does wonders. The flavors of the herbs and ...

In France, these thumbprint cookies are called Marguerites and take their name from their daisy-like shape (marguerite in French) that’s accentuated by a bright jam filling in the center. At Payard, I ...

Pink peppercorns are one of my favorite spices to use in baking; their subtle spice and characteristically floral aroma come alive in butter and sugar, and the color of their skins adds a beautiful ...

Instead of reaching for a jar of store-bought jam, try making your own with this zingy raspberry jam recipe. It's easier than you might think to sterilize your own jars and whip up a batch that will ...

Seth Greenberg’s Just Desserts in Larchmont is a must visit for irresistible baked goods all year long, but the shop truly shines during the Hanukkah season. Whether you’re hosting a party, looking to ...

Nobody really needs a recommendation for what to do with raspberry jam, but here are two: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it) or layer it with ...