783 berry recipes

Energizing breakfast smoothie with banana, mixed berries, orange juice, and yogurt blends into a creamy low-fat morning boost.

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

Traditional Ukrainian kutia made with slow-cooked wheat berries, ground poppy seeds, honey, walnuts, and raisins. The first dish of the 12-course Sviata Vechera Christmas Eve supper.

Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.

Gery's cheesecake is a classic New York-style cream cheese filling baked in a deep-dish graham crust, finished with a tangy sour cream topping. The diner-counter cheesecake your grandmother kept in her recipe box.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Strong coffee steeped with cinnamon sticks, cloves, and allspice, then topped with sweetened whipped cream. A warming Viennese-style spiced coffee for chilly evenings.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.