Fruit recipe collection

Blueberry snow folds whipped egg whites into a gelatin-set berry puree for a cloud-light, low-calorie dessert. Topped with fresh strawberries for color and crunch.

Blueberry yogurt shake blended with ripe banana and fresh-squeezed orange juice. Thick, creamy, naturally sweet, and ready in 5 minutes with no added sugar.

No-bake blueberry banana pie with a sweetened cream cheese layer, fresh banana slices, blueberry pie filling, and whipped cream in a pre-baked shell.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Boboli topping with a sweet-savory pork and apple filling: roast pork and tender apples in an orange, Dijon and ginger glaze, piled onto a warm Boboli crust and quartered. A fast, gourmet flatbread that puts leftover pork to use.

Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.

Bombay nut and raisin mix with almonds, pine nuts, and cashews toasted in curry butter with garlic, Worcestershire, and broken pretzels. A sweet-savory-spicy snack mix.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Brainy bran muffins with buttermilk, honey, brown sugar, cinnamon, and raisins. Tender, moist, and freezer-friendly for grab-and-go breakfasts all week.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.