Berry

Our mom makes this cake every year for Dad's birthday. The tradition is that she always makes a mistake and that the cake is never perfect. Though she always messes up, it always tastes good and this is a great recipe. You'll need a 9-inch angel food cake pan for this cake.

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

This autumnal dessert is prepped in advance and then completed at the table—a delicious time saver!

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

This not-too-sweet loaf would also make amazing French toast.

Indulgent raspberry cream cheese makes homemade brownies even better.

Frozen corn and cranberries are the secret to these festive flapjacks.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.