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Blending vanilla yogurt and ice with banana, kiwi, and blueberries makes a quick and delicious cold beverage.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hint of apricot jam plays up nutty Manchego cheese and ham in this grown-up grilled cheese sandwich.
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When fresh plums are in season, put up some red plum jam with holiday flavors of clove and allspice. It makes a beautiful Christmas gift or addition to your Thanksgiving table.
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To vary the pear jam here add a split vanilla bean or a cinnamon stick in place of the cardamom.
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Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.
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Celebrate spring with this refreshing green salad topped with fresh berries, blue cheese, walnuts, and a blueberry-balsamic dressing.
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For Chef John's summery dessert, make your own crust or use a prepared one--you can use a tart pan instead of going free-form. But be sure to use perfectly ripe, sweet strawberries.
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This fruitcake recipe makes 24 mini Christmas cakes that can be lavishly decorated to your liking, e.g. with fondant and snowflake patterns.
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Oats and orange juice give these blueberry muffins extra texture and flavor.
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Ground chia seeds thicken this mango and blueberry smoothie.
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Get Blueberry Power Smoothie Recipe from Food Network